Ingredients:

  • 3 cups cooked and shredded chicken breast
  • 2 Tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 lb Cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 1/4 cup white wine (optional)
  • 10 oz fresh spinach
  • 6 Tbsp unsalted butter
  • 6 Tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 1/4 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 12 oven-ready lasagna noodles
  • 2 cups shredded low-moisture mozzarella cheese
  • 1 cup freshly grated Parmesan cheese (plus extra for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare chicken if necessary. Slice mushrooms and dice onion/garlic.
  2. Heat oil in a large skillet. Sauté onions until soft, then add garlic and mushrooms. Cook until moisture evaporates and mushrooms are deeply browned. Stir in thyme. Deglaze with white wine if using.
  3. Add spinach in batches to the mushroom mixture, stirring until fully wilted. Remove mixture from heat and set aside.
  4. To prepare the Béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour to form a smooth roux and cook for 1-2 minutes.
  5. Gradually whisk in the warm milk until the sauce simmers and thickens enough to coat the back of a spoon (Nappe stage). Remove from heat and stir in nutmeg, salt, and pepper.
  6. Gently fold the shredded chicken into two-thirds of the Béchamel sauce. Lightly season this filling mixture.
  7. Begin assembly in a 9x13 inch baking dish: Spread a thin layer of plain Béchamel sauce on the bottom. Layer with noodles, half the chicken/sauce mixture, half the mushroom/spinach mixture, and one-third of the combined Mozzarella and Parmesan.
  8. Add a second layer of noodles, the remaining chicken/sauce mix, and the remaining mushroom/spinach mix. Top with the final layer of noodles. Pour the remaining plain Béchamel sauce over the top, ensuring all noodles are covered. Sprinkle with remaining cheese.
  9. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the top is bubbling and golden brown.
  10. Allow the lasagna to rest on the counter for 15 minutes before slicing and serving to ensure the layers set properly.