Chicken Lasagna

4 boneless skinless chicken breasts

Salt and pepper

Dried oregano, to taste

cup chicken broth

½ cup chopped onion

2 garlic cloves, finely chopped

2 tablespoons olive oil

12 ounces fresh portobello mushrooms, sliced

2 bags (10 ounces each) fresh spinach

½ cup white wine

1 box (9 ounces) no-boil lasagna noodles

8 cups (32 ounces) shredded mozzarella

Parmesan cheese

Sauce

3 cups chicken broth

6 tablespoons butter

cup flour

1 cup heavy cream

¼ teaspoon salt

teaspoon pepper

1½ tablespoons chopped fresh parsley

Heat oven to 350 degrees. Butter a 9-by-13-inch baking dish.

Season the chicken breasts with salt, pepper and oregano, put in baking dish with cup chicken broth. Bake 40-45 minutes till chicken is done. Chop into bite-sized pieces and set aside.

While chicken bakes, saute onion and garlic in olive oil until soft; add mushrooms. When mushrooms have cooked down, add spinach and white wine; saute until liquid is reduced.

For the sauce: Heat 3 cups chicken broth over medium heat until bubbly.

In large sauce pan, melt butter over low heat, stir in flour until well blended. Cook 3-5 minutes until bubbly, remove from heat and gradually stir in heated chicken broth until smooth. Return to heat; stir in heavy cream, salt, pepper and parsley.

To assemble: Cover bottom of prepared pan with sauce. Put a layer of noodles over the sauce; then add a half chopped chicken, a sprinkling of parmesan cheese, half the mushroom/spinach mixture, one-third of the mozzarella cheese and a bit more sauce. Repeat layers one more time; then finish with remaining lasagna noodles, a bit of sauce, some parmesan cheese and the rest of the mozzarella cheese. Bake 35-45 minutes or until lasagna starts to bubble. Put a baking sheet under lasagna; sometimes it bubbles over. Let sit for about 10 minutes before serving.

Serves 12.