Artichoke Chicken and Spinach Lasagna


Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup diced onion
  • 4 cloves garlic, minced
  • 1 pound boneless chicken breasts, cut into cubes
  • 1 teaspoon Italian seasoning
  • coarse salt and fresh black pepper
  • 2 (14 ounce) cans (or frozen) artichoke hearts, well-drained
  • 2 cups ricotta Cheese
  • 2 cups fresh shredded mozzarella cheese, divided
  • 1 beaten egg
  • 1 tablespoon fresh chopped parsley
  • 3 cups fresh baby spinach leaves, stems removed
  • 1 pound lasagna noodles, preferably fresh
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • dash of nutmeg
  • 1/2 cup fresh grated Parmesan cheese