🧀 White Cheese Chicken Lasagna

Ingredients (6–8 servings)

For the White Cheese Sauce:

• 2 tbsp butter

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 cups milk (warm)

• 1 cup heavy cream

• 1 cup ricotta cheese

• 1 cup mozzarella cheese, shredded

• ½ cup Parmesan cheese, grated

• Salt & black pepper, to taste

• ½ tsp Italian seasoning

For the Filling:

• 3 cups cooked chicken, shredded (rotisserie works great)

• 9 lasagna noodles, cooked al dente

• 2 cups spinach (fresh or frozen, thawed & drained)

• 1 ½ cups mozzarella cheese, shredded (for layers)

• ½ cup Parmesan cheese (for topping)

Instructions

1. Make the White Cheese Sauce:

   • In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.

   • Stir in flour, cooking 1 minute to form a roux.

   • Slowly whisk in warm milk and cream until smooth and thickened.

   • Stir in ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning. Remove from heat.

2. Assemble the Lasagna:

   • Preheat oven to 350°F (175°C).

   • Spread a thin layer of sauce on the bottom of a greased 9×13 baking dish.

   • Layer 3 noodles, ⅓ of the sauce, ⅓ of the chicken, some spinach, and a sprinkle of mozzarella.

   • Repeat layers (noodles → sauce → chicken → spinach → cheese) until finished, ending with sauce.

3. Top & Bake:

   • Sprinkle the top with mozzarella and Parmesan.

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake another 15 minutes, until golden and bubbly.

4. Serve:

   • Let rest 10 minutes before slicing. Garnish with fresh parsley if desired.