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Bechamel Sauce Chicken Lasagna

Tender roasted chicken, spinach, and melted mozzarella and Parmesan are layered with no-cook lasagna sheets and creamy nutmeg béchamel for a rich, comforting baked pasta.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 1 hour 55 minutes
Servings 8

Ingredients
  

  • 2 chicken breast
  • 1 box store bought no-cook lasagna sheets
  • 1 stick of butter
  • 2 tbsp olive oil
  • ½ cup flour
  • 1 quart milk
  • 2 cups grated parmesan
  • 2 cups shredded mozzarella
  • 1 cup chopped spinach
  • 1 cup chicken stock
  • 2 tbsp chopped Italian parsley
  • 1 tsp nutmeg
  • Salt and pepper to taste

Instructions
 

  • Heat oven to 400 degrees
  • Coat chicken with olive oil salt and pepper to taste
  • Roast chicken breast 15 minutes cool and shred
  • Melt  butter in medium stock pot
  • Stir in flour whisking continuously
  • Slowly whisk in milk, chicken stock, salt, pepper and nutmeg
  • Simmer on low heat 10 minutes stir to prevent browning
  • Line 9 x 12 inch casserole dish with bechamel sauce
  • Dip the lasagna noodles in hot sauce
  • Start layering the lasagna noodles beginning with the bechamel sauce
  • Top with 1/3 the amount of chicken, spinach, cheeses and bechamel sauce
  • Repeat for three layers ending with lasagna noodles, bechamel and cheeses
  • Bake in a 400 degree oven 45 minutes to 1 hour or until golden and bubbly
  • Let rest 15 minutes before cutting