White Chicken Spinach Lasagna
Ingredients
For the White Sauce:

4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
1/2 cup heavy cream (optional for extra richness)
Salt and pepper, to taste
1/4 teaspoon ground nutmeg
For the Lasagna Layers:

2 cups shredded cooked chicken
2 cups fresh spinach (or use frozen spinach, thawed and drained)
1/2 cup diced tomatoes (optional, for added color)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
9-12 lasagna noodles, cooked according to package instructions
Instructions
Prepare the White Sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to form a roux.
Gradually add the milk and chicken broth, whisking constantly to avoid lumps.
Add the heavy cream, if using, and continue to cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Set aside.
Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
In a baking dish, spread a thin layer of the white sauce on the bottom.
Place a layer of lasagna noodles over the sauce, then top with a portion of the shredded chicken, spinach, diced tomatoes (if using), mozzarella, and a bit of the white sauce. Repeat layers until ingredients are used up, ending with noodles and a generous layer of sauce on top.
Sprinkle the top with remaining mozzarella and Parmesan cheese.
Bake:

Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Serve:

Allow the lasagna to cool for about 10 minutes before slicing. Garnish with chopped parsley if desired.