Ingredients

• 9 lasagna noodles, cooked al dente
  
• 4 cups shredded rotisserie chicken (or chicken cooked from 2 lbs chicken breast)
  

• 1 Tbsp olive oil
  
• 1 medium onion, finely chopped
  
• 4 Tbsp unsalted butter
  
• 1/3 cup all-purpose flour
  
• 2 1/2 cups chicken broth
  
• 1 1/2 cups half and half (or a mix of heavy cream and milk in equal parts)
  
• 5 oz fresh spinach, roughly chopped
  
• 2 tsp sea salt
  
• 1/2 tsp black pepper
  
• 3 garlic cloves, minced

• 15 oz ricotta
  
• 1 large egg
  
• 1/4 cup parsley
  
• 1/4 cup parmesan cheese
  
• 3 cups mozzarella cheese (12 oz), divided — reserve 1 cup for the top

Instructions

1. Preheat the oven to 375°F.
   
2. Cook the lasagna noodles in salted water until al dente. Drain, then run cold water over them so they stay separate.
   
3. Shred 4 cups of cooked chicken.

1. Warm a pot or large saucepan over medium heat. Add the olive oil and sauté the chopped onion for 3–4 minutes until it softens.
   
2. Add the butter. Once melted, whisk in the flour and cook for about 3 minutes, or until the mixture turns lightly golden.
   
3. Pour in the chicken broth and half and half. Add the salt and pepper, then whisk until the sauce is smooth. Let it simmer for about 5 minutes, or until it thickens to a light gravy texture.
   
4. Stir in the garlic and spinach. Once combined, remove from heat.

In a large bowl, combine the ricotta, egg, 2 cups of mozzarella, parmesan, and parsley. Mix until evenly combined.

1. Spread a thin layer of the béchamel sauce across the bottom of a 9×13 casserole dish.
   
2. Add 3 noodles. Spread on half of the ricotta mixture. Add half of the shredded chicken, then spoon one-third of the spinach sauce over the top.
   
3. Repeat with another layer of 3 noodles, the remaining ricotta, the remaining chicken, and another one-third of the spinach sauce.
   
4. Finish with the last 3 noodles, the remaining spinach sauce, and the last cup of mozzarella cheese.

1. Insert 10–12 toothpicks across the top to keep the foil from sticking to the cheese. Cover the dish with foil.
   
2. Bake for 45 minutes at 375°F.
   
3. Remove the foil and broil for 2–3 minutes to lightly brown the top.
   
4. Let the lasagna rest uncovered for at least 10 minutes before slicing.