Ingredients
- 12 lasagna noodles
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cups cooked, shredded chicken (optional for extra protein)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh basil
If you don’t have fresh basil on hand, dried basil can work in a pinch. Also, feel free to substitute the spinach with kale or Swiss chard for a different twist.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes, until golden.
- Gradually whisk in the milk, stirring continuously to avoid lumps. Add salt and nutmeg. Cook until the sauce thickens, about 10 minutes.
- In a separate pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in spinach and cook until wilted. Remove from heat and set aside.
- In a medium bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan. Mix well.
- Spread a thin layer of béchamel sauce at the bottom of the prepared dish. Layer 3 lasagna noodles over the sauce.
- Spread a portion of the ricotta mixture over the noodles, followed by spinach and shredded chicken.
- Repeat the layers, ending with noodles topped with béchamel sauce and the remaining mozzarella and Parmesan cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is bubbly and golden.
- Let it rest for 10 minutes before serving. Enjoy the creamy, cheesy goodness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International