INGREDIENTS2 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 sheetsFor 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.DIRECTIONS1. 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 mushrooms3. 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…