Ingredients
1/2
cup unsalted butter
2
cloves garlic, finely chopped
1/2
cup all-purpose flour
2
cups whole milk
2
cups Progresso™ chicken broth (from 32-oz carton)
1
tablespoon Italian seasoning
12
no-boil lasagna noodles
2
cups shredded deli rotisserie chicken
3
cups baby spinach leaves
1
container (15 oz) whole milk ricotta cheese
1
egg, beaten
1
cup shredded mozzarella cheese (4 oz)
3/4
cup water
3
tablespoons Progresso™ Italian-style bread crumbs
1/2
cup shredded Parmesan cheese
Preparation
Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and broth, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.
