Ingredients:
12 lasagna noodles
2 cups cooked chicken, shredded
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups spinach, chopped
4 cups milk
1/2 cup all-purpose flour
1/2 cup butter
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Follow the directions on the package to prepare the lasagna noodles. After draining, set away.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and simmer for one minute, or until fragrant.
Cook for a minute more, stirring in the flour, until it begins to color slightly.
In order to avoid lumps, gradually whisk in the milk while stirring continuously.. Bring the sauce to a simmer and cook until thickened, about 5-7 minutes.
To the sauce, add the dried oregano and basil as well as salt and pepper. After combining with a stir, turn off the heat.
In a large bowl, mix the shredded chicken, ricotta cheese, chopped spinach, and 1 cup of mozzarella cheese.
Line the bottom of the baking dish with a thin coating of the white sauce.
Over the sauce, spread a layer of lasagna noodles. Cover the noodles with one third of the chicken mixture, then cover that layer with more white sauce. After two more iterations of the layers, finish with a layer of noodles and the leftover white sauce.
Grated Parmesan cheese and the last cup of mozzarella cheese should be sprinkled over the top.
Bake the baking dish for 25 minutes in a preheated oven with the foil covering it.. Then remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Before slicing, let the lasagna cool for ten minutes.
Garnish with chopped fresh parsley before serving.