Chicken Alfredo Lasagna

• servings: 12 servings
• total time: 1 hour 35 minutes

Ingredients

12 uncooked lasagna noodles (from 1 [16-oz.] pkg.)

Cooking spray

5 Tbsp. (2 1/2 oz.) unsalted butter

5 Tbsp. all-purpose flour

4 medium-size garlic cloves, finely chopped (about 4 tsp.)

4 cups (1 quart) half-and-half

1/8 tsp. ground nutmeg

1 3/4 tsp. kosher salt, divided

1 cup pre-grated Parmigiano-Reggiano cheese (from 1 [4-oz.] container)

12 oz. (about 3 cups) shredded rotisserie chicken

1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry

1 1/2 cups whole-milk ricotta cheese (from 1 [15-oz.] container)

1 large egg, lightly beaten

1/4 tsp. black pepper

12 oz. low-moisture, park-skim mozzarella cheese, shredded (about 3 cups), divided

Chopped fresh flat-leaf parsley

Directions

Cook pasta: Cook lasagna noodles in generously salted water according to package directions for 1 minute less than al dente, about 10 minutes. Coat 2 large baking sheets with cooking spray. Drain noodles, and place in an even layer on greased baking sheets. If overlapping noodles, coat noodles lightly with cooking spray before overlapping. Set aside.

Make roux: Melt butter in a medium saucepan over medium. Add flour, and whisk constantly for 1 minute.

Add garlic: Add garlic, and whisk constantly until garlic is fragrant and flour has started to toast slightly, about 1 minute.

Add half-and-half and seasoning: Gradually whisk in half-and-half. Add nutmeg and 1 teaspoon of the salt. Bring to a simmer, whisking occasionally, over medium; cook, whisking occasionally, until thickened, about 2 minutes.

Add cheese, chicken, and spinach: Remove from heat, and gradually whisk in Parmigiano-Reggiano until smooth. Add chicken and spinach, and stir to combine; set aside.

Make ricotta mixture: Stir together ricotta, egg, pepper, and remaining 3/4 teaspoon salt in a medium bowl; set aside.

Prepare oven and baking dish: Preheat oven to 350°F with rack in center position (about 8 inches from heat source). Coat a 2 1/4-inch deep, 9- x 13-inch (4-quart) baking dish with cooking spray. Spread 1 cup chicken mixture evenly in prepared baking dish. Lay 3 cooked lasagna noodles over chicken mixture to cover in an even layer.

Assemble lasagna: Spread 1 cup chicken mixture evenly over noodles. Dollop with 1/2 cup ricotta mixture, and spread evenly over chicken mixture. Sprinkle 3/4 cup of the mozzarella evenly over ricotta mixture.

Finish lasagna layers: Repeat layers 2 more times, beginning with 3 cooked lasagna noodles. Top with remaining 3 noodles, remaining 2 cups chicken mixture, and remaining 3/4 cup mozzarella. Cover dish with aluminum foil.

Bake lasagna: Bake in preheated oven until hot and cheese has melted, about 30 minutes.

Broil cheese: Remove foil, and bake until edges are golden brown, about 15 minutes. Without removing dish from oven, increase oven temperature to broil. Broil until cheese begins to turn golden brown, about 5 minutes. Remove from oven, and let cool 20 minutes. Garnish with parsley before serving.