Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces (approx. 680g)
  • 1 tsp dried oregano (5ml)
  • ½ tsp red pepper flakes (optional) (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 10 oz fresh spinach, washed and roughly chopped (approx. 280g)
  • 8 oz ricotta cheese (approx. 225g)
  • ½ cup grated Parmesan cheese (approx. 50g)
  • 1 large egg, lightly beaten
  • 4 tbsp unsalted butter (56g)
  • 4 tbsp all-purpose flour (32g)
  • 4 cups whole milk (950ml)
  • ½ tsp ground nutmeg (2.5ml)
  • Salt and freshly ground white pepper to taste
  • 12-15 no-boil lasagne noodles (or equivalent in fresh pasta sheets)
  • 1 cup shredded mozzarella cheese (approx. 100g)

Instructions:

  1. Sauté onion and garlic in olive oil. Add chicken, oregano, red pepper flakes (if using), salt, and pepper. Cook until chicken is cooked through (internal temp 165°F/74°C) and lightly browned.
  2. Add spinach to the pan with the chicken and cook until wilted. Drain any excess liquid.
  3. In a bowl, combine ricotta cheese, Parmesan cheese, and the egg. Season with salt and pepper.
  4. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with nutmeg, salt, and white pepper.
  5. Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, chicken and spinach mixture, ricotta mixture, and more béchamel sauce. Repeat layers, ending with noodles and a generous layer of béchamel.
  6. Sprinkle mozzarella cheese over the top. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown and bubbly.
  7. Let the lasagne rest for 10-15 minutes before slicing and serving.