Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 10 oz (283g) frozen spinach, thawed and squeezed dry (or equivalent fresh spinach, wilted)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1/4 cup (60ml) chicken broth
  • Salt and black pepper to taste
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 4 cups (950ml) whole milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • Salt and white pepper to taste
  • 9-12 no-boil lasagna noodles (depending on size of pan)
  • 1 cup (225g) shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened, then add garlic and cook until fragrant. Add chicken and cook until browned.
  2. Add mushrooms, spinach, oregano, and red pepper flakes (if using). Cook until mushrooms are softened. Deglaze the pan with white wine, scraping up any browned bits.
  3. Stir in diced tomatoes and chicken broth. Bring to a simmer, then reduce heat and cook, uncovered, for 15 minutes, or until the sauce has thickened slightly. Season with salt and pepper.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
  5. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
  6. Stir in nutmeg, Parmesan cheese, salt, and white pepper. Remove from heat.
  7. Spread a thin layer of béchamel sauce on the bottom of the baking dish. Top with a layer of lasagna noodles.
  8. Spread half of the chicken mixture over the noodles, followed by another layer of béchamel sauce and mozzarella cheese.
  9. Repeat layers, starting with noodles, chicken mixture, béchamel, and mozzarella. Finish with a final layer of noodles, béchamel, and Parmesan cheese.
  10. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the lasagne is heated through.
  11. Let the lasagne rest for 10-15 minutes before slicing and serving. This helps it set up and makes it easier to cut.