White Lasagna

White Lasagna

Lasagna ingredients:

  • 1 1/2 lbs cooked chicken breast, sliced into bite-sized pieces
  • 1/2 cup diced onion
  • 6-8 cloves garlic, crushed
  • 2 tablespoons fresh chopped rosemary
  • 8 oz. sliced mushrooms
  • 1/4 cup white wine
  • 2 cups fresh spinach
  • 1 tablespoon olive oil
  • 1 lb dried lasagna noodles
  • 1 1/2 cups shredded fresh mozzarella
  • 3/4 cup shredded parmesan
  • zest from 1 lemon

Bechamel Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon chopped fresh rosemary
  • 3 cups milk, heated
  • 1/2 teaspoon nutmeg
  • salt & pepper, to taste
For the lasagna filling:
-Put a large (at least 8 quart) pot of salted water on your stove top to boil.
-Heat the olive oil in a large skillet or (6 quart) saucepan over medium heat. Saute the chopped union until tender and  
 translucent, about 5 minutes.
-When the onions have softened and are just beginning to brown, crush the garlic directly into the pan. Stir in the 
-Add the mushrooms.  Stir. Reduce the heat to medium low and stir occasionally, allowing the mushrooms to soften and 
 release their liquid.  This should take about 5 to 10 minutes.
-Add white wine and scrape any brown bits from the bottom of the pan.
-Add spinach and chicken.  Stir to combine.  Turn off heat and let it sit while your prepare your béchamel.
-Add the lasagna noodles to the boiling water and cook according to mfg directions on the box.

For the Bechamel:
-Microwave milk on HIGH, one minute at a time, stirring at the end of each minute, until the 
 milk is hot.  
-In a medium saucepan, melt the butter on medium/low heat.
-Add the flour.
-Whisk constantly (about 3 to 5 minutes) until the flour is golden-colored. Start whisking the hot milk, one cup at a 
 time, into the flour/butter. Stir until it is completely smooth before adding each additional cup.
-Whisk in the rosemary, grind in the nutmeg and add salt and pepper to taste. Adjust the heat to medium/high, and bring 
 the béchamel to a boil, whisking constantly.
-When it starts to boil, whisk in 1/2 cup of mozzarella.  Turn off the heat when the mozzarella has melted.

To assemble the lasagna:
-Drain the lasagna noodles, keep them in the pot that you cooked them in and fill the pot with COLD water.  This will   
 stop the cooking, and also prevent the noodles from sticking to each other.
-Spread 1/2 cup of the béchamel in the bottom of the pan.
-Lay down three lasagna noodles on top of the béchamel.
-Evenly distribute half of the chicken/mushroom/spinach mixture on top of the lasagna noodles.
-Drizzle one cup of the béchamel on top of the chicken mixture.
-Sprinkle with 1/2 cup of the shredded mozzarella and 1/4 cup of the shredded parmesanSprinkle with the lemon zest.
-Add another layer of mozzarella noodles, in the opposite direction as the first layer, cutting them to size.
-Top with the remaining chicken/mushroom/spinach mixture.
-Drizzle another cup of béchamel on top of the chicken mixture, spreading to distribute evenly.

-Sprinkle with 1/2 cup of shredded mozzarella and 1/4 cup shredded parmesan.

-Add another layer of lasagna noodles, in the same direction as the first layer.  
-Spread with the remaining béchamel, sprinkle the remaining mozzarella and parmesan on top.  
-Cover the pan tightly with aluminum foil and bake in your 400-degree oven for 30 minutes. After 30 minutes, remove 
 the foil, and bake an additional 15 minutes.
-Sprinkle with parsley and allow it to rest for about 10 minutes before cutting.