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In a large pot filled with water and ½ teaspoon salt, boil chicken strips for 10 minutes.
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Remove from water and shred or cut into thin strips.
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Parboil lasagna pasta according to package instructions.
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In a small sauce pan, melt butter on medium heat.
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Add garlic and cook until fragrant, about 2 minutes.
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Whisk in flour salt and pepper and continue to whisk until butter and flour are combined.
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Slowly pour in milk while stirring.
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Continue stirring until sauce has thickened and coats the back of your spoon. Remove from heat.
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Preheat oven to 375 degrees.
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Pour ¼ cup of béchamel sauce at the bottom of a 8x8 inch pan.
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Lay a layer of lasagna sheets onto the sauce.
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Spread a layer of La Terra Fina on top of the pasta.
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Sprinkle with ½ cup shredded chicken and ½ cup shredded cheese.
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Repeat layers until pan is full.
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Bake lasagna at 375 degrees for 30 minutes.
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Serve immediately or cover and freeze for up to 1 month.