White chicken lasagna recipe

This recipe was a little bit labor intensive, but ohhh was it worth it! I made my own white sauce, PACKED it with veggies, and added cheese cheese and more cheese. So good. 

What you'll need: 

9 lasagna noodles (make a few more if you tend to break some while they cook)

1 chicken breast

1/2 cup thawed frozen spinach

6-7 baby bella mushrooms, sliced

1/2 small onion, chopped

1 cup chicken broth

1 clove garlic, minced

1 tbsp butter

1 tbsp flour

1/2 cup milk

2 cups shredded mozzarella cheese

1/2 cup parmesan cheese

1. Cook lasagna noodles according to package. Also cook chicken by steaming it in a shallow pan with about 1 inch of water, covered, until cooked through. Seasoned with a sprinkle of salt, pepper and garlic salt. When cooked, shred chicken with a fork and set aside.

2. In another skillet, cook your mushrooms and onion until tender and starting to brown with a splash of olive oil, salt and pepper. Add spinach and garlic to veggies and cook for another minute. Now add your butter to the veggies, let it melt, then add the flour. Stir and cook for 3-5 minutes. Now you can add the broth and let the sauce simmer and thicken. Turn the heat down to low and add milk and 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese. Stir until cheese is melted. Sauce should be thickened a little bit but it will still be slightly runny, it is not a thick sauce. It thickens when it is baked. 

3. Finally add your shredded chicken to the sauce and you are ready to start building your lasagna. Preheat the oven to 350 degrees and prepare a glass baking dish by spraying it with cooking spray and spreading about 1 tbsp of your white sauce on the bottom of the pan. Now start with layering 3 lasagna noodles on the bottom of the pan followed by 1/3 of the white sauce mixture and then 1/2 cup of mozzarella cheese. Add another layer of noodles, another 1/3 of the mixture, another 1/2 cup mozzarella. Do one more layer, this will be your top layer. Add the remaining 1/4 cup parmesan to the top of the lasagna and bake for 25-30 minutes, until the cheese on the top is melted and golden brown. 

Phew! That was a lot of work! Promise you the first bite will make it all worth it though. Oh, and we ate it with a bosco stick, man those things are good!