Chicken Lasagna with Spinach and Mushrooms

Ingredients

 

The stuffing

1 teaspoon of oil

2 tablespoons of butter

3 cups chopped mushrooms

500 g sliced ​​chicken breast

½ medium onion, chopped

1 clove of garlic, crushed

Salt and pepper

2 cups of spinach

500g ricotta cheese

1 cup of Parmesan cheese

200g lasagna slices

 

Bechamel sauce

1/3 cup of butter

¼ cup of flour

1 cup of chicken broth

1 ½ cup of milk

1 cup of mozzarella cheese

Salt and pepper

 

How to prepare

Cook mushrooms in butter and oil over a medium heat, then add onions and chicken, wait till they become golden.

Add garlic, salt and pepper, then remove from heat and set aside to cool down a bit.

Add spinach, then the mixture in the refrigerator.

Mix the ricotta cheese and Parmesan then place them the refrigerator as well.

To prepare the bechamel sauce, mix milk with chicken broth.

Add butter and flour then stir until mixture becomes homogeneous. Then, add gradually the mixture of milk and broth, while stirring for 3 to 5 minutes, until the mixture becomes thick.

Remove from heat and add mozzarella cheese with salt and pepper.

Mix the ricotta mixture with the chicken mixture.

Pour a bit of béchamel sauce on the bottom of the tray. Add one layer of lasagna slices, then the chicken mixture. Repeat the same with the lasagna slices, then the chicken and the bechamel sauce.

Place a third layer of lasagna slices and cover with the bechamel sauce.

Sprinkle Parmesan and Mozzarella cheese on the top, then place the tray in the oven for 45 minutes or until the top becomes golden.