1/2cupshredded Parmesan cheeseI didnt use but its recommended
8sheetsno-boil lasagna noodles
1 1/4cupsshredded mozzarella cheeseI used cheddar cheese
Instructions
Preheat the oven to 180 C, 10 mins before baking.
Heat a large sauté pan over medium-high heat. When hot, add oil and add onion. Cook till it begins to soften.
Once the onion becomes soft, add garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften. Make sure all of the liquid has evaporated from the mushrooms before going to the next step.
Stir in spinach and cook until the spinach wilts.
Then remove the pan from the heat and stir in the cooked chicken. Set aside.
In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5 minutes. Stir in Parmesan cheese and then remove from heat.
Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles (lasagna sheets) and 1 cup chicken mixture.
Top the chicken mixture with 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.
Notes
Instead of dried basil and oregano, I used 1.5 tsp of mixed Italian seasoning.I used chicken breast for this recipe. Cooked chicken with 3 cups water, 2 tsp chopped garlic, 2 bay leaves, salt & pepper. I used this stock to make the white sauce. Though I followed the method mentioned in the recipe for the white sauce, I prefer the other method of adding flour first, followed by the liquid. In the method mentioned in this recipe, I found the sauce becomes quite lumpy. Check out here to see my fav method of making white sauce. For this, you need to use 30 gms butter. Make sure the lasagna rests for at least 25 mins before slicing and serving, otherwise the layers will not hold and it can be messy while serving. For a veg version, you can skip the chicken and double the qty of mushroom & spinach.