White Lasagna

Split chicken breasts in half to create 4 thinner breasts. Season with 1 t salt, ½ t pepper, and the garlic powder.

Heat up the olive oil in a medium sized skillet and cook chicken breasts over medium-high heat for about 5 minutes on each side until browned nicely and cooked through. Set aside, let cool, and dice chicken.

Heat olive oil in a large skillet over medium heat and add onions, mushrooms, garlic, basil, oregano, ½ t salt and remaining ½ t pepper. Saute for 5 minutes or until the mushroom liquid has all evaporated.

Next, add spinach and cook until wilted down - approximately 3 minutes, stirring constantly. Off the heat and add the diced chicken; set aside.

Whisk together flour and ½ C of chicken stock in a coffee cup until well incorporated and set aside.

In a medium saucepan, add milk, nutmeg, remaining 1 ½ C chicken stock, and remaining 1 t salt over medium heat. Once mixture begins to slowly boil, add the stock / flour slurry and whisk continuously until mixture has thickened. Adjust the heat to low if necessary. Off the heat, add the parmesan, and stir until melted.

Preheat oven to 375° F and gather a 9" x 13" casserole dish.

Pour ½ C of the sauce in the bottom of the dish, then layer ⅓ of the noodles, 1 C of the chicken / spinach mixture, and ¼ C of mozzarella. Repeat the layers 3 times, and top with remaining sauce and mozzarella.

Bake covered in aluminum foil for 25 minutes or until nice and bubbly. If necessary, remove foil and bake for an additional 5 - 10 minutes to achieve desired doneness.