Chicken Béchamel Lasagna
1 lb chicken
1 lb spinach
7 cups milk
1 lb mushrooms
1 cup onion, diced
3 garlic cloves
1 stick unsalted butter
4 cups shredded parmesan cheese
1/2 c flour
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
Balsamic vinegar
Package of lasagna noodles
Preheat oven to 350. Put chicken in a pan, and cover with balsamic vinegar. Bake for 20-25 minutes until cooked through. Cool, then shred in the food processor. In the meantime, bring a large pot of lightly salted water to a boil. Blanch your spinach and remove it. Put your pasta in the spinach water and cook until al dente. Drain and set aside.
Put the butter in a deep pan, melt and add the mushrooms. Cook about 5 minutes until tender.
Add the onions and diced garlic, and cook until translucent. Add the flour, and cook for 2 minutes to form a roux.
Whisk in the milk, and cook 5 minutes until it starts to thicken, stirring occasionally. Add the salt, pepper, nutmeg, 2 cups of the cheese, and the spinach. Cook another 5 minutes, stirring frequently.
Spray your lasagna pan with olive oil, and then put 3/4 of a cup of the béchamel sauce on the bottom of the pan. Set aside a cup of the sauce, and add chicken to the pot of sauce. Begin to assemble your lasagna with a layer of pasta, sauce, parmesan cheese, and continue till your ingredients are used up. For the top layer, use the sauce that you set aside without the chicken on it.
Cook in a 375 degree oven for 45 minutes. Cut, serve, and enjoy! Of course I forgot to take a picture of the finished lasagna, but at least I wrote down the recipe for Angie this time!
