White Cheese Chicken Lasagna

Preheat & Prep Noodles
Preheat your oven to 350°F (175°C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8–10 minutes or until al dente; drain and rinse with cold water.
Make the White Sauce
In a large saucepan over medium heat, melt the butter. Stir in the chopped onion and minced garlic until fragrant.
Whisk in the flour and cook until lightly browned and the onion is tender, about 2 minutes.
Gradually whisk in the chicken broth, milk, and salt. Continue cooking and whisking for 1 minute, until the sauce thickens slightly.
Remove from heat and stir in 2 cups of mozzarella and ¼ cup of Parmesan until melted and smooth. Season with basil, oregano, and black pepper.
Assemble the Lasagna
Spread one‑third of the white sauce in the bottom of a 9×13‑inch baking dish.
Layer with 3 lasagna noodles, half of the ricotta, and half of the cubed chicken.
Top with another third of the sauce, the drained spinach, 2 cups of mozzarella, and ½ cup Parmesan.
Arrange the final 3 noodles over the cheese, spread the remaining sauce evenly, then sprinkle with chopped parsley and the last ¼ cup Parmesan.
Bake & Serve
Bake in the preheated oven for 35–40 minutes, until bubbly and golden on top.
Allow to rest for 5 minutes before slicing. Serve warm and enjoy!

Prep Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Calories: 369 kcal per serving
Yield: 12 servings