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2 tbsp unsalted butter

2 cloves garlic, minced

½ small onion, finely chopped

2 tbsp all-purpose flour

1 ½ cups whole milk (warm)

½ cup chicken broth

½ cup heavy cream

½ tsp Dijon mustard

½ tsp dried thyme (or 1 ½ tsp fresh)

¼ tsp ground nutmeg

Salt & black pepper to taste

½ cup grated parmesan cheese

⅓ cup mascarpone cheese

¼ cup goat cheese (soft, crumbled)

1 egg

2 tbsp grated parmesan

¼ cup chopped fresh parsley

6 lasagna noodles, cooked and drained

1 ½ cups shredded rotisserie chicken

1 cup baby spinach (optional)

¾ cup shredded mozzarella cheese

½ cup shredded gruyère or fontina cheese

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1. Melt butter in a saucepan over medium heat. Add garlic and onion, sauté until soft.

2. Stir in flour, whisking for 1-2 minutes to create a roux.

3. Slowly add warm milk, chicken broth, and heavy cream, whisking constantly to prevent lumps.

4. Stir in Dijon mustard, thyme, nutmeg, salt, and pepper. Let simmer until thickened (about 5 minutes).

5. Remove from heat and stir in parmesan cheese. Set aside.

6. In a bowl, mix mascarpone, goat cheese, egg, parmesan, and parsley until smooth.

7. Preheat oven to 375°F (190°C).

8. Spread a thin layer of white sauce in a greased 8x8-inch baking dish.

9. Add a layer of lasagna noodles, then a spread of mascarpone-goat cheese mixture, shredded rotisserie chicken, a handful of baby spinach (if using), a mix of mozzarella and gruyère, and a drizzle of white sauce.

10. Repeat layers until used up, finishing with noodles, sauce, and a final sprinkle of mozzarella and gruyère.

11. Cover with foil and bake for 25 minutes.

12. Remove foil and bake another 10-15 minutes, until golden and bubbly.

13. Let rest for 10 minutes before slicing.

Alternatively, freeze it unbaked for an easy make-ahead dinner. Just bake straight from the freezer at 350°F for about 40-50 minutes, covered, then uncover for the last 10 minutes for a crispy top!