Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 oz (283g) frozen spinach, thawed and squeezed dry (or 1 pound fresh spinach, wilted)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 tsp ground nutmeg
  • 6 tbsp (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (946ml) whole milk, warmed
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 9-12 lasagna noodles, no-boil preferred (oven-ready)
  • 2 cups (227g) shredded mozzarella cheese

Instructions:

  1. Sauté onion and garlic in olive oil. Add chicken and cook until browned and cooked through. Season with Italian seasoning, salt, and pepper. Set aside.
  2. Combine thawed spinach, Parmesan cheese, egg, and nutmeg in a bowl. Mix well.
  3. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt and white pepper.
  4. Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, chicken, spinach filling, and more béchamel sauce. Repeat layers until all ingredients are used, ending with a layer of noodles and béchamel.
  5. Sprinkle mozzarella cheese over the top. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown and bubbly.
  6. Let the lasagna rest for 10-15 minutes before cutting and serving.