1 package of oven ready lasagna noodles
6 tbsp. butter
4 cloves garlic, minced
6 tbsp. all-purpose flour
6 cups milk
2 cups freshly grated Parmesan
4 cups shredded chicken
1 lb. frozen chopped spinach, defrosted and drained
2 15-oz. can artichoke hearts, chopped, drained
4 pints skim ricotta
8 cups shredded mozzarella
- Preheat oven to 350º.
- In a large pot over medium heat, melt butter. Add garlic and cook until tan, then add flour and whisk until golden brown. Slowly pour in milk and season with salt and pepper. Bring to a simmer and let thicken a little, constantly stir. Add parmesan and stir until creamy, then add shredded chicken, spinach, and artichokes and stir until combined.
- In a large and deep baking dish, spread a thin layer of the sauce mixture. Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, and a layer of mozzarella. Repeat with remaining layers, ending with mozzarella.
- Cover with foil and bake until warm and bubbly, 40 minutes. Broil until cheese is golden, about 5 minutes on HIGH.
- Let cool 10 minutes before slicing and serving.