Chicken, Spinach and Mushroom Alfredo Lasagna

Ingredients

• 1 stick butter (8 T)
• 16 oz white mushrooms, sliced
• 1 small yellow onion, chopped
• 6 garlic cloves, pressed
• 1/2 c flour
• 7 cups milk
• 1/4 t freshly grated nutmeg
• 10 oz spinach, blanched and chopped
• 3 cups parmesan
• 4 chicken breasts
• 1 lb lasagna sheets (no boiling kind)
• salt, pepper
• olive oil
• 2 T chicken seasoning (combo of paprika, salt, pepper, cayenne, garlic powder)

Directions

1. Season chicken ( pounded them out a bit) and sear for a few minutes on each side on a hot skillet with some oil. Set chicken aside, and chop into pieces.
2. Blanch spinach, drain excess water and set aside. Melt butter in large sauce pan (or a dutch oven).
3. Add mushrooms and let cook for several minutes, until water has evaporated.
4. Add onions and garlic, cook for a few minutes.
5. Add flour and let cook for a few minutes.
6. While whisking, add milk and let cook until it gets thick.
7. Add salt, pepper, nutmeg, stir in spinach and 1.5 c parmesan. Let cook for a few minutes.
8. Preheat oven to 375. Coat a 9x13 casserole dish with olive oil and spread 1/2 c of the bechamel on the bottom.
9. Lay 3 sheets of pasta, spread 3/4 c bechamel, sprinkle some chicken, parmesan, layer pasta and keep repeating, ending with 3 sheets of pasta and pouring over bechamel and sprinkling some parmesan.
10. Cook for about 40 minutes and let cool.