# What you need:
→ 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 ground 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
# How to Make It:
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 fragrant. Add shredded chicken, salt, and black pepper. Stir to combine and remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring continuously until sauce thickens, about 5 to 7 minutes. Season with nutmeg and mix in Parmesan cheese. Remove from heat.
04 - If using, fold chopped baby spinach into the chicken mixture until evenly distributed.
05 - Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce. Top with one third of the chicken mixture, one quarter of the béchamel sauce, and one quarter of the mozzarella cheese. Repeat layering two more times. Finish with remaining noodles, béchamel, mozzarella, and Parmesan cheese.
06 - Cover dish with foil and bake for 30 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes until the top is golden and bubbly.
08 - Allow lasagna to rest for 10 minutes before slicing and serving.
