Ingredients
Scale
16 ounces (1 pound) lasagna noodles, cooked al dente
3 tablespoons unsalted butter
1½ teaspoons garlic, minced
3 tablespoons all-purpose flour
3 cups (735g) whole milk
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup (100g) parmesan cheese, grated
3 cups (420g) rotisserie chicken, shredded
½ pound frozen chopped spinach, thawed and squeezed of excess liquid
1 can (15 ounces) artichoke hearts, drained and chopped
1 container (15 ounces) whole milk ricotta cheese
4 cups (452g) mozzarella cheese, shredded
Fresh parsley, for garnish
Grated parmesan, for garnish
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Cook garlic for 1 minute, add flour, and cook for an additional minute.
- Gradually whisk in milk, adding salt and pepper. Simmer for 2-4 minutes until thickened.
- Stir in parmesan until melted, then add chicken, spinach, and artichokes.
- In the baking dish, layer a thin chicken mixture, noodles, ricotta, chicken mixture again, and mozzarella. Repeat layers, ending with mozzarella.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake for another 5-10 minutes until bubbly. Optionally, broil for 1-2 minutes for extra browning.
- Garnish with parmesan and parsley.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 12
