Double Cheddar Rotisserie Chicken Lasagna

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Bring a large pot of salted water to a boil and cook lasagna sheets until al dente, about 8 minutes. Drain and set aside separated.
3. In a saucepan, melt unsalted butter over medium heat.
4. Add all purpose flour to the melted butter and whisk continuously for 2 minutes to form a roux.
5. Slowly For whole milk into the roux while whisking to avoid lumps.
6. Add minced garlic clove and diced onion to the sauce and cook gently for 5 minutes until slightly thickened.
7. Season the sauce with salt, black pepper, and dried oregano. Remove from heat.
8. In a bowl, combine shredded rotisserie chicken with half of the sharp cheddar and mild cheddar cheeses.
9. Lightly grease a small baking dish with olive oil.
10. Spread a thin layer of the white sauce on the bottom of the dish.
11. Place one lasagna sheet over the sauce layer.
12. Add half of the chicken and cheese mixture over the sheet.
13. For some white sauce over the chicken layer.
14. Repeat layering with another lasagna sheet, remaining chicken mixture, and white sauce.
15. Top with the last lasagna sheet and cover with the remaining sharp and mild cheddar cheeses.
16. Cover the dish with aluminum foil and bake for 20 minutes.
17. Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly.
18. Let the lasagna rest for 10 minutes before serving.