A different take on traditional meat sauce lasagna, this chicken lasagna uses tender rotisserie chicken, sautéed spinach and a cheesy white sauce as its filling, topped off with more cheese, for a delicious and comforting meal. It also tastes great after reheating so it can also be made ahead of time for a meal prep.

Ingredients:

• 9 Lasagne Sheets
• 4 cups Shredded Rotisserie Chicken, skin and bones removed
• 1/4 cup All Purpose Flour
• 2 cups Whole Milk Ricotta
• 3 cups Mozzarella Cheese, shredded
• 1 cup Grana Padano Cheese, grated
• 4 oz. Butter, unsalted
• 5 oz. Spinach
• 2 Garlic Cloves, chopped
• 4 cups Whole Milk
• 4 oz. Butter, unsalted
• 1 Egg
• Salt and Black Pepper, to taste
• Olive Oil

Preheat the oven to 400°F with rack in middle position.

Bring a large pot of salted water to a boil. Cook the lasagne until al dente and then drain. Rinse under cold water to cool off the pasta and place flat on a dish.

Meanwhile, add a drizzle of olive oil to a frying pan. Once heated, add in the garlic and sauté for about one minute over medium to high heat. Add in the spinach and sauté until the spinach has wilted. Remove the spinach from the pan and set aside on a dish to cool off.

In a large mixing bowl, add the ricotta, half of the mozzarella and half of the Grana Padano cheese, and egg. Season with salt and black pepper. Mix together until fully combined.

To prepare the béchamel sauce, add the butter into a medium sized pot. Once melted, add in the flour in small batches, whisking together with the butter, over medium to low heat. Pour in the milk. Season with salt and black pepper. Let simmer for about seven minutes.

Cover the bottom of a baking dish (10.5 inch x 14 inch) with a few ladleful’s of béchamel sauce. Spread so it covers the whole bottom of the baking dish.

Lay three lasagne sheets down to cover the bottom. Add more béchamel on top of the and spread evenly over the lasagne.

Next, spread an even layer of the ricotta mix on top, followed by a sprinkle of Grana Padano cheese and mozzarella cheese.

Add an even spread of half of the spinach on top and then a layer of shredded chicken.

Repeat by adding three more lasagne down, followed by the béchamel sauce, ricotta mix, Grana Padano cheese, mozzarella cheese, remaining spinach and another layer of shredded chicken.

For the last layer, place the three lasagne down and cover with the rest of the béchamel sauce. Cover the baking dish with aluminum foil and bake for thirty minutes.

Remove from the oven and remove the aluminum foil cover. Sprinkle the remaining mozzarella and Grana Padano cheese on top and place back in the oven, uncovered for ten more minutes.

Remove from the oven and let sit for ten minutes to allow the lasagna to firm up before serving.