# Components:
→ Chicken and Seasonings
01 - 2 cups cooked chicken breast, shredded
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
→ Sauce
07 - 3 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - ¼ teaspoon nutmeg
11 - ½ cup grated Parmesan cheese
→ Pasta and Assembly
12 - 12 no-boil lasagna noodles
13 - 2 cups shredded mozzarella cheese
14 - ½ cup grated Parmesan cheese (for topping)
→ Optional
15 - 1 cup baby spinach, roughly chopped
# Method:
01 - Set oven temperature to 375°F.
02 - Heat olive oil in a skillet over medium heat, sauté garlic and rosemary for 1 minute until aromatic, then add shredded chicken, salt, and black pepper; mix thoroughly and remove from heat.
03 - Melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute, gradually add milk while whisking continuously until thickened (5–7 minutes), then season with nutmeg and stir in Parmesan cheese; remove from heat.
04 - Optionally fold chopped spinach into the chicken mixture.
05 - Spread a thin béchamel layer at the bottom of a 9x13-inch baking dish, place 3 lasagna noodles on top, then layer one-third chicken mixture, one-quarter béchamel, and one-quarter mozzarella; repeat layering two more times, finishing with noodles, remaining béchamel, mozzarella, and Parmesan cheese.
06 - Cover the dish with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10–15 minutes until top is golden and bubbling.
08 - Allow lasagna to rest for 10 minutes before slicing.
