INGREDIENTS

• • • 2 Tbsp. oil

    •  1 big onion chopped

    •  2 Tbsp. minced garlic

    •  250 g mushrooms sliced.

    •  1 tsp. dried basil.

    •  1 tsp. dried oregano.

    •  1 1/2 tsp. Salt.

    •  250g fresh baby spinach.

    •  2 cups shredded cooked chicken(boiled).

    • Lasagne sheets

For Bechamel sauce:

• • • 5 cups milk ( or you can use half chicken stock & half milk).

    •  1/4 tsp. nutmeg.

    •  3 Tbs butter.

    •  3 Tbs all-purpose flour.

    •  Shredded cheese ( mix of Mozzarella & Emental).

More cheese for the topping.

DIRECTIONS

1. Preheat the oven.
2. In a pan, Heat oil add the onions, garlic, mushrooms, basil, oregano, and 1/2 tsp 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
3. Stir in spinach and cook until the spinach wilts. Then remove stir in the cooked chicken. Set aside.
4. Bechamel sauce: In a casserole melt butter, add to it flour let it cook for few minutes then add progressively milk while stirring, add salt, nutmeg, and a bit of cheese. Bring to a slow simmer over medium heat until it thickens.
5. Layering as shown in the video.
6. Bake for 25-30 min on 170 degrees.
7. Let it stand for few minutes before serving.

Buon appetito 🙂