Plenty of dirty dishes - but washed with a happy full belly.

Sometimes I sit on a recipe and keep bumping it to another week because it seems like it's going to be too complicated. This was not really complicated - and worked on a busy night. I subbed turkey for the chicken because we have extra from Thanksgiving, so why not? I also did not have a pound of lasagna noodles - so I added a few extra of something else I had. This ended up making a few dirty dishes... it's not a one pan wonder - but it was delicious. We all really did enjoy it. Also have patience with the butter, flour, and milk. It'll come together - it always does... just takes time. This is absolutely on the make again list. So good.

Creamy Chicken and Broccoli Sheet Pan Lasagna
16 oz. Dry Lasagna Noodles
Olive Oil
6 Tbsp Butter
6 Tbsp Flour
6 Cups Milk
2 tsp Kosher Salt
1/2 tsp Fresh Ground Black Pepper
1/4 tsp Nutmeg
1/8 tsp Cayenne Pepper
3 Cloves Garlic, finely chopped
16 oz. Broccoli, finely chopped
5 oz. Baby Spinach, roughly chopped
8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups)
1 Cup Grated Parmesan Cheese, divided

Preheat the oven to 425F. Bring a large pot of generously salted water to a boil.
Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling).
Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, 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 (3-4 mins).
Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and 1/2 cup grated parmesan. Cook for 2-3 more mins until the sauce bubbles are veggies are tender, then turn off the heat and stir in the lasagna noodles pieces.
Transfer the mixture to a large baking sheet (or two small baking sheets) and spread into one even layer. Sprinkle 1/2 cup more parmesan cheese on top and bake uncovered for ~30 mins until golden brown. Enjoy!