Chicken Lasagna Recipe

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• 9 each lasagna noodles (cooked al dente)
  Ingredient note

  Source: 9 lasagna noodles (cooked al dente)
• 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
  Ingredient note

  Source: 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
• 1 Tbsp olive oil
  Ingredient note

  Source: 1 Tbsp olive oil
• 1 each medium onion (finely chopped)
  Ingredient note

  Source: 1 medium onion (finely chopped)
• 4 Tbsp unsalted butter
  Ingredient note

  Source: 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
  Ingredient note

  Source: 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
  Ingredient note

  Source: 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts of heavy cream and milk)
  Ingredient note

  Source: 1 1/2 cups half and half (or equal parts of heavy cream and milk)
• 5 oz fresh spinach (coarsely chopped)
  Ingredient note

  Source: 5 oz fresh spinach (coarsely chopped)
• 2 tsp sea salt
  Ingredient note

  Source: 2 tsp sea salt
• 1/2 tsp black pepper
  Ingredient note

  Source: 1/2 tsp black pepper
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 15 oz ricotta
  Ingredient note

  Source: 15 oz ricotta
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 1/4 cup parsley
  Ingredient note

  Source: 1/4 cup parsley
• 1/4 cup parmesan cheese
  Ingredient note

  Source: 1/4 cup parmesan cheese
• 3 cups mozzarella cheese (12 oz by weight, divided reserve 1 cup for topping)
  Ingredient note

  Source: 3 cups mozzarella cheese (12 oz by weight, divided reserve 1 cup for topping)

1. Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
2. Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking for 3 minutes or until the flour mixture is golden.
3. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
4. Add minced garlic and chopped spinach, and stir to combine then remove from heat.
5. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
6. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
7. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
8. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
9. Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.