To prepare the Béchamel: In a medium sauce pan bring milk to a simmer
Meanwhile in another medium sauce pan, melt butter and whisk in the flour to form a roux, cook for 1 minute over a low flame
Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thick, season with salt and pepper to taste
To prepare the filling: In a large skillet saute garlic in olive oil for 1-2 minutes over medium heat, add the ground chicken breast and cook over high heat for 3-4 minutes or until lightly browned and cooked through
Add the spinach and saute for 2 minutes and season with salt and pepper, set aside to cool down
Preheat the oven to 400° F
In a 13" x 9" baking dish pour 1 ladle of béchamel and top with 3 sheets of Barilla® Oven-Ready Lasagne
Top the lasagne sheets with another ladle of béchamel and ¼ cup of the chicken and spinach mixture, sprinkle each layer with Parmigiano cheese
Continue until you have 5 layers
Top the lasagne with the remaining Parmigiano cheese
Bake covered with foil for 15-20 minutes, then remove the foil and let the top brown for approximately 5 minutes
See whole pasta range
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