CREAMY CHICKEN LASAGNA

First, get the noodles cooked and the ingredients ready:

Get the oven hot, about 375˚F. Drain the pasta and return it to the pot with the cold water to stop cooking and avoid sticking. Cook in a big saucepan of salted water until al dente, following the package directions. Finely chop four cups of chicken.

Make the Spinach Sauce, Belachamel:

Saute the onions in 1 tablespoon of olive oil for three to four minutes, or until they soften, in a pot or big saucepan set over medium heat. Whisk in 1/3 cup of flour and 4 tablespoons of butter. After 3 minutes of whisking, the flour mixture should become golden.

Chop 1/2 cup of half-and-half, 2 teaspoons of salt, and 1/2 teaspoon of black pepper into the 2 1/2 cups of chicken broth. Simmer, whisking occasionally, for 5 minutes, or until the mixture thickens to a light gravy consistency.

After a quick swirl to incorporate the minced garlic and chopped spinach, take the pan from the heat.

Concoct the Ricotta Cheese Ragout:

Combine the ricotta, egg, 2 cups of mozzarella, 1/4 cup of parmesan, and 1/4 cup of parsley in a big bowl and mix well.

How to Put Chicken Lasagna Together:

Before layering three noodles in a 9×13 casserole dish, spread a little amount of bechamel sauce over the bottom. Pour 1/3 of the spinach sauce over the chicken, then top with 1/2 of the ricotta sauce and 1/2 of the shredded chicken.

Include three noodles, half of the ricotta cheese, half of the shredded chicken, and one-third of the spinach sauce.

Before topping with the reserved 1 cup of cheese, add 3 noodles and the remaining 1/3 of the sauce.

Before covering with a wide piece of foil and baking, place ten or twelve toothpicks over the top to prevent the foil from contacting the cheese. Brown the cheese by broiling it for 2-3 minutes after baking on the middle rack of a preheated oven set to 375˚F for 45 minutes. Leave undisturbed for ten minutes before to slicing.