White Lasagna Recipe for 60 Minutes

Instructions:

1. Melt the butter in your saucepan over medium heat until it begins to sizzle and foam. Whisk in the flour for 1 minute to cook out the raw taste. Slowly stream in the warm milk, whisking constantly to ensure no lumps form. Once thickened, stir in the blended cottage cheese, nutmeg, salt, and white pepper. Note: Warming the milk beforehand is a digital age efficiency that prevents the temperature of the roux from dropping too fast.
2. In a medium bowl, combine the ricotta, beaten egg, garlic, and Pecorino Romano. Fold in the squeezed spinach. Make sure you've used a kitchen towel to squeeze that spinach until no more green water comes out. Stir until the mixture is a pale, speckled green and thick.
3. Spread 1/2 cup of the white sauce on the bottom of your 9x13 dish to prevent sticking. Lay down 3 or 4 noodles, slightly overlapping. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded chicken and 3/4 cup of mozzarella. Repeat this for two more layers.
4. For the final layer, place the remaining noodles on top. Pour the rest of the white sauce over the noodles, ensuring you cover the edges completely. Sprinkle with the remaining mozzarella and the 1/2 cup of shredded Parmesan. Note: Covering the noodle edges with sauce is critical so they don't turn into hard crackers in the oven.
5. Preheat your oven to 375°F (190°C). Cover the dish loosely with foil – try to tent it so the cheese doesn't stick. Bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbling and the top has golden, crackling spots.
6. Remove from the oven and let it sit for at least 15 minutes before slicing. You will see the layers settle and firm up, which is the carryover cooking period where the noodles finish absorbing the last bit of moisture.