Ingredients:
• 3 tablespoons of butter
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• ¼ cup of all-purpose flour
• 2 ½ cups of low-sodium chicken broth
• 1 cup of heavy cream
• 5 ounces of fresh baby spinach
• 12 uncooked lasagna noodles
• 15 ounces of ricotta cheese
• 1 large egg
• ½ cup of grated Parmesan cheese
• 3 cups of mozzarella cheese (keep 1 cup reserved)
• 1 teaspoon of Italian seasoning
• 2 ½ cups of cooked diced chicken
• Fresh parsley, chopped (for garnish)
Instructions:
1. In a large skillet over medium heat, melt the butter. Add chopped onion and cook until soft. Then lower the heat and add minced garlic, stirring continuously for about 1 minute.
2. Whisk in the all-purpose flour and cook for 2 minutes. Gradually whisk in the chicken broth and cream, alternating between the two. Let it simmer until the mixture becomes smooth and thickened, which usually takes about 5 minutes.
3. Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes. Season with kosher salt and black pepper according to taste. Remove the sauce from the heat.
4. Meanwhile, bring a large pot of water to boil and cook the lasagna noodles according to the package instructions. Once cooked, drain them well.
5. Preheat your oven to 350 degrees Fahrenheit.
6. In a large bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 2 cups of mozzarella cheese, and Italian seasoning.
7. Spoon several tablespoons of the white sauce into the bottom of a 9×13-inch baking dish. Then layer 4 noodles over the sauce, slightly overlapping them. Spread 1/3 of the remaining sauce over the noodles. Top with half of the cooked diced chicken and half of the cheese mixture. Repeat this step once more.
8. For the final layer, add the remaining noodles, sauce mixture, and top it with the reserved 1 cup of shredded mozzarella cheese.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for another