1
Preheat the oven to 375°F. Fill a large pot with salted water and bring to a boil. Add the lasagna noodles and cook until al dente, then drain and rinse with cold water to stop cooking.
2
Dice one large onion finely and mince the garlic cloves using a garlic press or knife.
3
Heat the butter in a large skillet over medium heat. Once melted, add the onion and garlic, stirring occasionally, and cook for about 3 minutes until softened.
4
Sprinkle the flour into the skillet and stir for 1 minute to coat the onion, then continue cooking while stirring constantly for 3 minutes.
5
Gradually pour in the chicken broth and milk while stirring to combine smoothly.
6
Season with dried basil, salt, and cracked black pepper.
7
Bring the sauce to a simmer and whisk constantly for 4-5 minutes until thickened. Stir in the Parmesan cheese and whisk for about 1 minute until melted. Remove from heat.
8
Drain the thawed spinach on paper towels. In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, fresh parsley, salt, dried basil, black pepper, and egg. Mix well with a spatula until thoroughly combined.
9
Spread about ½ cup of the white sauce on the bottom of a 9x13-inch baking dish as the first layer.
10
Place 3 lasagna noodles over the sauce.
11
Spread half of the ricotta mixture over the noodles.
12
Sprinkle 2 cups of shredded chicken over the ricotta layer and drizzle with about one-third of the remaining white sauce.
13
Place 3 more lasagna noodles on top.
14
Spread the remaining ricotta mixture into an even layer.
15
Sprinkle the remaining chicken and drizzle with another portion of the white sauce.
16
Place the final 3 lasagna noodles on top and spread the remaining white sauce evenly over them.
17
Top with 1½ cups of shredded mozzarella cheese in an even layer.
18
Cover the lasagna with foil. Bake at 375°F for 25 minutes, then remove the foil and bake for an additional 20 minutes. If desired, broil for about 3 minutes for a golden top.
19
Remove from the oven and let cool for 15 minutes before slicing and serving.
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