1 lb. lasagna noodles
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. all-purpose flour
3 c. milk (preferably whole or 2%)
Freshly ground black pepper
1 c. freshly grated Parmesan
2 c. shredded chicken
1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid
1 (15-oz.) can artichoke hearts, drained and chopped
2 (15-oz.) containers part-skim ricotta
4 c. shredded mozzarella.
Preheat oven to 350. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in 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 chicken, spinach, and artichokes and stir until combined.
Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.
Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.
Let cool for 15 minutes before slicing and serving