Ingredients:

  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 1/4 tsp nutmeg
  • salt to taste
  • black pepper to taste
  • 15 oz ricotta cheese
  • 1 large egg
  • 3 cups mozzarella cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 3 cups rotisserie chicken, shredded
  • 12 lasagna noodles
  • 2 cups fresh baby spinach, chopped

Instructions:

  1. Melt butter over medium heat; add minced garlic and cook until fragrant but not browned.
  2. Whisk in the flour and cook for 2 minutes to remove the raw flour taste.
  3. Slowly pour in chicken broth and heavy cream, whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Stir in Parmesan and nutmeg, then remove from heat.
  5. In a mixing bowl, whisk the ricotta and egg until smooth, then stir in the chopped parsley and 1 cup of shredded mozzarella.
  6. Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
  7. Arrange 3-4 noodles, followed by a layer of ricotta mixture, shredded chicken, and a drizzle of sauce.
  8. Add another layer of noodles, followed by chopped spinach, more chicken, and sauce.
  9. Top with a final layer of noodles, the remaining Alfredo sauce, and the remaining 2 cups of mozzarella.
  10. Tent the dish with foil and bake at 375°F (190°C) for 25 minutes.
  11. Remove foil and bake for another 15-20 minutes until the cheese is mahogany-colored and bubbling.
  12. Let the lasagna rest for 15 minutes before slicing.