Ingredients
• 2 cups cooked shredded chicken (rotisserie or grilled)
• 9 no-boil lasagna noodles (or 8 oz regular, pre-cooked)
• 2 tbsp butter
• 2 tbsp all-purpose flour (or 1½ tbsp almond flour for lower-carb)
• 2½ cups whole milk (or unsweetened almond milk for lighter option)
• 1 cup shredded mozzarella
• ¾ cup grated Parmesan (divided)
• ½ cup ricotta cheese
• 1½ cups fresh baby spinach, roughly chopped
• 3 cloves garlic, minced
• ½ tsp nutmeg (freshly grated preferred)
• Salt & white pepper to taste
• Olive oil spray
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9×13″ baking dish.
- Make white sauce: Melt butter in a saucepan over medium heat. Add garlic; cook 30 sec. Whisk in flour; cook 1 min. Gradually whisk in milk until smooth. Simmer 4–5 mins, stirring, until thickened. Remove from heat; stir in ½ cup Parmesan, nutmeg, salt, and white pepper.
- In a bowl, mix ricotta, remaining ¼ cup Parmesan, and spinach.
- Layer: Spread ½ cup white sauce in dish. Top with 3 noodles, ⅓ chicken, ½ ricotta-spinach mix, ⅓ mozzarella, and ¾ cup white sauce. Repeat layers once. Top with final noodles, remaining sauce, and mozzarella.
- Cover with foil; bake 25 mins. Uncover; bake 10–15 mins until bubbly and golden. Rest 10 mins before serving.
PREP TIME & NUTRITION :
Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hr, Servings: 8
Calories: 385, Net Carbs: 28g, Fats: 18g, Protein: 26g
(Keto-friendly swap: use zucchini ribbons or keto lasagna sheets—net carbs drop to ~6g/serving)