Chicken Lasagna with White Sauce

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Chicken Lasagna with White Sauce

May be an image of pasta and shepherd's pie

Ingredients:

12 lasagna noodle sheets
2 cups cooked chicken, shredded
2 cups of ricotta cheese
2 cups of shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups spinach, chopped
4 cups milk
1/2 cup all-purpose flour
1/2 cup butter
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C). Grease a 22 x 30 cm baking dish.

Cook the lasagna noodles according to package instructions. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the flour and cook for another minute, until slightly browned.

Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.

Add the dried basil on top.

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