Incredibly Tender Lasagna with Chicken in Cream Sauce

Shred the smoked chicken breasts into bite-sized pieces. Set aside.

In a large skillet, sauté the chopped onion and minced garlic in a little oil or butter until softened and fragrant, about 3-4 minutes.

Make the Cream Sauce:

Add the flour to the onion and garlic mixture. Stir and cook for 1-2 minutes to form a roux.

Slowly add the chicken broth and milk while stirring constantly to avoid lumps. Bring to a simmer and cook for about 5 minutes until the sauce thickens.

Add salt and pepper to taste. Fold in the spinach and cook for another 2-3 minutes until wilted (if using fresh spinach).

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

Boil the pasta sheets according to package instructions until al dente. Drain and set aside.

In a large baking dish, layer the lasagna: Start with a small amount of the cream sauce at the bottom, then add a layer of pasta sheets. Follow with the shredded chicken, more cream sauce, and another layer of pasta. Repeat the layers until all ingredients are used, finishing with a layer of cream sauce on top.

Bake the Lasagna:

Pour the beaten egg over the top layer of sauce and gently spread it to coat.

Cover the baking dish with foil and bake for 30 minutes. Then, uncover and bake for another 10-15 minutes until the top is golden and bubbly.

Serve:

Allow the lasagna to rest for 5-10 minutes before slicing.

Garnish with fresh parsley or basil, if desired, and serve hot.

Serving and Storage Tips: