Creamy Chicken and Broccoli Sheet Pan Lasagna

Directions

1Preheat the oven to 425° F. Bring a large pot of generously salted water to a boil.

2Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking.

3Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it is melted add the flour. Cook the flour for 1 minute, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is mixed in, add the salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken, about 3 - 4 minutes.

4Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and ½ cup grated parmesan. Cook for 2 - 3 more minutes until the sauce bubbles the broccoli is tender, then turn off the heat and stir in the lasagna noodles pieces.

5Transfer the mixture to a large baking sheet (or two small baking sheets) and spread into one even layer. Sprinkle ½ cup more parmesan cheese on top and bake uncovered for 30 minutes until golden brown.