Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 8 oz (225g) cremini mushrooms, sliced
  • 5 oz (140g) fresh spinach, roughly chopped
  • 1/2 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup dry sherry or dry white wine (60ml) - optional, but adds depth
  • 1/2 cup chicken broth (120ml)
  • 4 tbsp unsalted butter (55g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups whole milk (950ml), warmed
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground white pepper to taste (white pepper is less visually obvious)
  • 1 (12 oz) package no-boil lasagna noodles (approx. 340g)
  • 1 1/2 cups shredded mozzarella cheese (approx. 170g)
  • 1/2 cup grated Parmesan cheese (approx. 50g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add chicken and cook until browned. Add mushrooms and thyme; cook until softened. Stir in spinach until wilted. Deglaze with sherry (if using). Add chicken broth and simmer to reduce slightly. Season with salt, pepper, and nutmeg. Set aside.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in warm milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). Season with salt, white pepper, and nutmeg.
  3. Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer noodles, chicken filling, béchamel sauce, mozzarella, and Parmesan cheese. Repeat layers, ending with a layer of noodles topped with béchamel, mozzarella, and Parmesan.
  4. Cover the lasagna with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove foil and bake for another 25 minutes, or until golden brown and bubbly. Let stand for 10-15 minutes before serving.