# Ingredients:
→ Chicken and Seasonings
01 - 2 cups cooked chicken breast, shredded
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
→ Sauce
07 - 3 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - ¼ teaspoon ground nutmeg
11 - ½ cup grated Parmesan cheese
→ Pasta and Assembly
12 - 12 no-boil lasagna noodles
13 - 2 cups shredded mozzarella cheese
14 - ½ cup grated Parmesan cheese (for topping)
→ Optional
15 - 1 cup baby spinach, roughly chopped
# Directions:
01 - Set oven temperature to 375°F.
02 - Heat olive oil in skillet over medium heat; add garlic and rosemary, sauté 1 minute until fragrant. Stir in shredded chicken, salt, and pepper; toss to combine and remove from heat.
03 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until thickened, approximately 5–7 minutes. Season with nutmeg and stir in Parmesan cheese, then remove from heat.
04 - If using, fold chopped spinach into the chicken mixture until evenly distributed.
05 - Spread thin layer of béchamel sauce in 9x13-inch baking dish. Place 3 lasagna noodles over sauce. Layer one-third of chicken mixture, one-quarter béchamel, and one-quarter mozzarella. Repeat layers twice more. Top with remaining noodles, béchamel, mozzarella, and Parmesan.
06 - Cover dish with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10–15 minutes until golden and bubbling.
08 - Allow to rest 10 minutes before slicing and serving.
