Ingredients:

  • 6 tbsp Unsalted Butter
  • 1/2 cup All-purpose Flour
  • 3 cups Whole Milk
  • 1 cup Chicken Bone Broth
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Nutmeg
  • 1 cup Freshly Grated Parmesan Cheese
  • Salt and White Pepper to taste
  • 4 cups Shredded Rotisserie Chicken (Skinless)
  • 15 oz Ricotta Cheese (Full fat)
  • 1 Large Egg (beaten)
  • 2 cups Fresh Spinach (roughly chopped)
  • 1/2 cup Fresh Parsley (minced)
  • 1/2 tsp Lemon Zest
  • 12-15 No-boil Lasagna Noodles
  • 4 cups Shredded Mozzarella (Low-moisture)
  • 1/2 cup Sliced Cremini Mushrooms

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch deep-dish baking pan.
  2. Prepare the Béchamel: In a large heavy-bottomed saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and bone broth. Simmer until the sauce thickens enough to coat a spoon. Stir in the Parmesan cheese, garlic powder, nutmeg, salt, and white pepper until smooth.
  3. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, beaten egg, chopped spinach, parsley, and lemon zest. Mix until cohesive.
  4. Assemble the Lasagna: Spread a thin layer of white sauce on the bottom of the pan. Place a layer of no-boil noodles, followed by 1/3 of the chicken mixture, a drizzle of white sauce, and a layer of mozzarella. Repeat for three layers.
  5. Final Layer: Place the final layer of noodles on top, cover with the remaining white sauce, mozzarella, and cremini mushrooms.
  6. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and blistered.