Chicken Cordon Bleu Lasagna

Bechamel

• Melt butter in a large saucepan over medium-low heat. Whisk in flour and cook, stirring, as mixture bubbles, 2-3 minutes. Add milk a little bit at a time, whisking smooth after each addition, until all of the milk has been added. Bring to a boil and reduce to a gentle simmer, whisking to prevent scorching.
• Season with 1 teaspoon salt and ½ teaspoon black pepper and cook, whisking often, until sauce is thick and has lost the raw flour taste, about 10 minutes.
• Remove from heat; stir in nutmeg. Taste and add more salt if needed. Use warm, or transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming.

Lasagna

• Melt butter in a large skillet over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add half of spinach, cover, and cook for a minute to wilt. Toss, season with salt and pepper, and add remaining spinach. Cover and cook for another minute. Toss and cook until spinach is fully wilted, about 2 minutes. Transfer to a colander and use the back of a spoon to press out extra liquid.
• Preheat oven to 375°F. Grease a 9×13 baking dish and set aside.
• Bring a large pot of water to a boil. Add salt and lasagna noodles. Cook to al dente according to package instructions. Drain, arrange on a baking sheet and toss with olive oil to prevent sticking.
• Spread ½ cup bechamel on the bottom of the prepared dish. Arrange 4 noodles in the dish and top with a third of the ham, a third of the chicken, a third of the spinach, a third of the of gruyere and 1 cup of bechamel. Repeat layering 2 more times, using half of the fillings for the second layer and the remaining amount of filling for the final layer.
• Top with remaining 4 lasagna noodles, the remaining bechamel and sprinkle evenly with parmesan.
• Cover with foil and bake for 30 minutes. Remove foil and bake 30 more minutes, until bubbly and golden brown on top. Let stand 10 minutes before serving.