White Lasagna Recipe: Creamy Chicken Bake

Instructions:

1. Melt the 115g of butter in a large saucepan over medium heat. Once it's sizzling, whisk in the 65g of flour and cook for 2 minutes until it smells slightly nutty but hasn't turned brown.
2. Gradually pour in the 1.2 liters of milk, whisking constantly. Simmer for about 8-10 minutes until the sauce is thick enough to coat the back of a spoon. Stir in the nutmeg, salt, and white pepper.
3. In a medium bowl, combine the 450g of ricotta, the lightly beaten egg, the 100g of Parmesan, and about half of the minced garlic. Stir until smooth and well incorporated.
4. Spread about 250ml of the white sauce on the bottom of your baking dish. Place a layer of 375g no boil noodles on top, overlapping them slightly.
5. Spread half of the ricotta mixture over the noodles. Top with half of the 450g shredded chicken and half of the 250g chopped spinach. Sprinkle with a handful of the 300g mozzarella.
6. Add another layer of noodles, followed by more white sauce, the remaining ricotta, chicken, and spinach. Top with a final layer of noodles.
7. Pour the remaining white sauce over the top layer of noodles, making sure to cover the edges completely. Sprinkle the remaining mozzarella over the top.
8. Cover the dish with foil (tent it slightly so it doesn't touch the cheese) and bake at 190°C for 25 minutes. Bake until the sauce is vigorously bubbling at the edges.
9. Remove the foil and bake for another 15-20 minutes until the cheese is browned and the top has a slight shatter when tapped.
10. Remove from the oven and let it sit on the counter for at least 15 minutes. Wait until the internal liquids have stopped bubbling and the structure looks set.