Chicken Spinach Artichoke Lasagna

This recipe originally appeared on Delish. I'm very proud to say that our granddaughter made it for her family when her mom was recovering from surgery. What a good daughter! Yay, Isabella! Get well soon, Aimee! The photo was taken by Isabella and is used with her permission. This looks yummy.

1 lb. lasagna noodles
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. all-purpose flour
3 c. milk
kosher salt
Freshly ground black pepper
1 c. grated Parmesan
2 c. shredded rotisserie chicken
1/2 lb. frozen chopped spinach, defrosted and drained
1 15-oz. can artichoke hearts, chopped
2 pints skim ricotta
4 c. shredded mozzarella

Preheat oven to 350º. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan to cool.

Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until golden brown, 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add shredded chicken, spinach, and artichokes and stir until combined.

Assemble lasagna: In a large 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 for three layers, ending with mozzarella.

Cover with foil and bake until warm and bubbly, 35 minutes. Broil until cheese is golden, 2 minutes more.

Let cool 10 minutes before slicing and serving.