Chicken, Mushroom and Spinach Alfredo Lasagna
1/2 c butter(1 stick)
1 pound of mushrooms, sliced thinly
1 c onion, finely chopped
3 tbs garlic, minced
1/2 c flour
7 c milk (I use 2 percent or whole)
2 1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1 pound of spinach (I bought the frozen leaves in a bag)
2 c Parmesan cheese, grated
1 c mozzarella cheese
2 pounds of chicken breast, cooked and cubed (season w/ salt and pepper)
1 pound of No boil lasagna noodles
Melt butter into a large saucepan. Add mushrooms and cook until browned. Add garlic and onion and cook until onion is translucent. Add flour and stir for about 1 minute to cook the raw flour taste out. With a whisk, slowly add the milk, making sure there are no lumps. Add salt, pepper, nutmeg, 1 1/2 cups of the Parmesan cheese and spinach. Cook on medium high heat until thickened slightly. (5-10 minutes) Taste white sauce to make sure it is seasoned enough. Preheat oven to 375 degrees. Spray cooking spray on a 9x13x3 inch pan (make sure the pan is deep). Put a small layer of white sauce in the bottom of the pan. Layer noodles on top, then chicken, then parmesan cheese and mozzarella, then white sauce, and more noodles. repeat these layers until all ingredients have been used up. Sprinkle the top with the last of the mozzarella cheese. Place on a cookie sheet and back for 45 minute until brown and bubbly on top. Let sit for 20 minutes until serving.
Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.
