White Chicken Lasagna

Bring a large saucepan of water to a boil. Cook Lasagna Sheets (9) for 8 to 10 minutes. Drain and rinse with cold water.

Heat the Extra-Virgin Olive Oil (1/3 cup) in a large skillet over medium heat. Cook the Yellow Onion (1) and Garlic (2 cloves) until tender, 3 to 5 minutes.

Stir in the All-Purpose Flour (1/2 cup) and Salt (1 tsp) . Add the Chicken Broth (2 cups) and Milk (1 cup) and bring to a boil. Stir in Shredded Mozzarella Cheese (2 cups) and Grated Parmesan Cheese (4 Tbsp) and stir until cheese is melted. Add the Fresh Basil (2 Tbsp) , Fresh Oregano (1 Tbsp) and Ground Black Pepper (as needed) . Remove skillet from heat and set aside.

In the prepared dish, layer a third of the sauce, 3 lasagna noodles, Ricotta Cheese (2 cups) , Rotisserie Chicken (1) , Artichoke Hearts Packed in Water (2 1/3 cups) , 3 lasagna noodles, a third of the sauce, Frozen Spinach (2 cups) , Shredded Mozzarella Cheese (2 cups) , 1/2 cup of Grated Parmesan Cheese (3/4 cup) , 3 lasagna noodles, remaining sauce, Fresh Parsley (2 Tbsp) and 1/4 cup of grated parmesan.