CHICKEN MUSHROOM AND SPINACH LASAGNA

• 2 1/2 Tbsp. olive oil
• 1 cup chopped onion
• 2 Tbsp. minced garlic
• 8 oz. white mushrooms, thinly sliced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 1/2 tsp. kosher salt, divided
• 1 (6 oz.) bag fresh baby spinach
• 2 cups shredded cooked chicken
• 2 1/2 cups low-sodium chicken stock
• 1 1/2 cups milk (I used whole milk)
• 1/4 tsp. nutmeg
• 1/4 cup all-purpose flour
• 1/2 cup shredded Parmesan cheese
• 8 no-boil lasagna noodles
• 1 1/4 cups shredded mozzarella cheese

1. Preheat the oven to 375 degrees F.
2. Heat a large sauté pan over medium-high heat. When hot, add
   oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes,
   and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften
   while stirring occasionally. Make sure all of the liquid has evaporated from
   the mushrooms before going to step 3.
3. Stir in spinach and cook until the spinach wilts. Then
   remove the pan from the heat and stir in the cooked chicken. Set aside.
4. In a small saucepan, combine the chicken broth, milk,
   nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium
   heat. Once the mixture starts to bubble up around the edges, gradually whisk in
   the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan
   cheese and then remove from heat.
5. Pour 1/2 cup sauce into bottom of 10X10 square baking dish,
   top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella,
   making sure noodles are covered with sauce. You can even press them down
   lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last
   layer will have slightly more sauce and remaining cheese on top.
6. Cover baking dish with aluminum foil and bake for 25
   minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3
   minutes for golden brown top. Let stand 5-8 minutes before serving.

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