If you’re using rotisserie chicken, remove the skin and shred the meat. Make sure it’s bite-size for easier layering. This step is a breeze and truly sets the stage for flavor.

Boil a pot of salted water and add your lasagna noodles. Cook them until they’re al dente. This means they should still have a bit of bite to them. Drain and lay them flat on parchment paper to prevent sticking. Trust me; it saves a lot of hassle later on.

In a medium saucepan, heat the olive oil and add the butter. Once melted, add the minced garlic, stirring for about 30 seconds until fragrant.  Gradually whisk in the flour to create a roux. Cook it for a minute—this step avoids that raw flour taste. Next, slowly whisk in the chicken stock, and then the half-and-half. Keep mixing until it looks smooth. Toss in the chopped spinach, sea salt, black pepper, and nutmeg. Let it simmer until the spinach wilts and the sauce thickens slightly.

Let’s get layering! Start with a thin layer of chicken cream sauce at the bottom of your baking dish. Place three lasagna noodles on top, followed by half of the ricotta mixture, a third of the mozzarella, and a layer of the spinach cream sauce. Repeat this layering process with another set of noodles, the rest of the ricotta mixture, half of the remaining mozzarella, and then finish with the last of the noodles, followed by the remaining spinach cream sauce.  Top it off with the rest of the mozzarella for that glorious cheesy top.

Preheat your oven to 375°F (190°C). Cover your dish with aluminum foil—making sure it doesn’t touch the cheese. Bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes until the mozzarella turns a beautiful golden brown.

This part is crucial! Allow your lasagna to cool for about 10-15 minutes before serving. It may be tough, but cutting into a hot lasagna typically leads to a messy situation.