Creamy Chicken Lasagna

Ingredients:

For the Chicken Filling:

• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the White Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon nutmeg (optional)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup Parmesan cheese, grated

Other:

• 9 lasagna noodles, cooked
• 1 ½ cups mozzarella cheese, shredded (for topping)

Instructions:

1. Prepare the White Sauce:
   • In a saucepan, melt butter over medium heat. Add flour and whisk until smooth.
   • Gradually add milk and heavy cream, stirring constantly until thickened.
   • Add salt, nutmeg, garlic powder, onion powder, and Parmesan cheese. Stir until smooth. Remove from heat.
2. Prepare the Chicken Mixture:
   • In a bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, black pepper, and Italian seasoning. Mix well.
3. Assemble the Lasagna:
   • Preheat oven to 375°F (190°C).
   • In a greased 9×13-inch baking dish, spread a layer of white sauce.
   • Place 3 lasagna noodles over the sauce.
   • Spread half of the chicken mixture over the noodles, then drizzle with more white sauce.
   • Repeat layers (noodles, chicken, sauce).
   • Top with the final layer of noodles, remaining white sauce, and shredded mozzarella cheese.
4. Bake the Lasagna:
   • Cover with foil and bake for 25 minutes.
   • Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
   • Let it rest for 10 minutes before serving.

Optional Add-ins:

• Sautéed mushrooms or spinach for extra flavor.
• Red pepper flakes for a bit of heat.