dileenthompson 
A delicious twist on the classic for when you want something a little different, yet just as comforting.
Ingredients:
- For the Béchamel Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- Pinch of nutmeg
- Salt and white pepper to taste
- For the Filling:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 5 oz fresh spinach
- 1 (15 oz) container ricotta cheese
- 1 cup grated Parmesan, divided
- 1 egg
- 3 cups shredded mozzarella cheese, divided
- 12 no-boil lasagna noodles
Instructions:
- Make Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens (about 5-7 minutes). Season with nutmeg, salt, and white pepper. Remove from heat.
- Prep Filling: In a pan, wilt the spinach with a little water. Squeeze out all excess moisture. In a bowl, combine the ricotta, 1/2 cup Parmesan, egg, shredded chicken, and wilted spinach.
- Assemble: Preheat oven to 375°F (190°C).
- Spread 1/2 cup of béchamel sauce in a 9×13 inch dish.
- Layer 4 noodles, half of the ricotta-chicken-spinach mixture, 1 cup of béchamel, and 1 cup of mozzarella.
- Repeat with another layer: Noodles, remaining ricotta mixture, 1 cup béchamel, 1 cup mozzarella.
- Top with the final 4 noodles, the remaining béchamel, the last 1 cup of mozzarella, and the remaining 1/2 cup of Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 20-25 more minutes until golden. Let rest for 15 minutes before serving.
