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
3 cups chicken broth
6 tablespoons butter
1 cup heavy cream
¼ teaspoon salt
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.