Chicken, Spinach, and Béchamel Lasagna

Cut the 130 gr Chicken Fillet into bite-sized pieces, finely mince the 1 clove Garlic, and wash and roughly chop the 75 gr Spinach.

Heat the 1 tbsp Olive oil extra virgin in a pan over medium heat, then sauté the chopped chicken and garlic, seasoned with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, for 5 minutes until lightly golden.

Add the chopped spinach to the pan and sauté for 2 minutes until fully wilted, then remove the pan from the heat.

Melt the 3 tsp Butter in a small saucepan over medium heat, add the 15 gr Flour, and whisk for 1 minute to form a smooth roux.

Gradually pour in the 180 ml Milk in a thin stream, whisking constantly. Add the ¹/₂ tsp Ground Nutmeg, the remaining ¹/₄ tsp Table salt, and the remaining ¹/₄ tsp Black Pepper - Powder, then simmer until the sauce is thick and creamy.

Spread a thin layer of béchamel over the bottom of a baking dish, then alternate layers of 75 gr Lasagna sheets, the chicken and spinach mixture, more béchamel, and 25 gr Grated Mozzarella.

Cover the final layer of pasta with the remaining béchamel, sprinkle with the remaining 25 gr Grated Mozzarella, and top with the 15 gr Parmesan - Grated.

Bake in a preheated oven at 180°C (356°F) for 25 minutes, until the pasta is fully tender and the top is golden brown and bubbly.