One reason I won't be wearing a bikini any time soon.
Chicken, Spinach, and Mushroom Alfredo Lasagna
Adapted from Mehan's Kitchen
8 T. (1 stick) Butter
10 oz. Portobello Mushrooms
1 Yellow Onion, chopped
6 cloves Garlic, mushed and chopped
1/2 C. Flour
3 C. Milk
1/4 t. Nutmeg
10 oz. Spinach, blanched and chopped
3 C. Parmesan Cheese
1 Chicken breast, grilled and chopped
1/2 lb. no-boiling Lasagna sheets
Salt and pepper to taste
Preheat oven to 375 degrees. Melt butter in large sauce pan, add mushrooms and let cook for several minutes, until reduced. Add onions and garlic, cook for a few minutes. Add flour, stir to combine, and cook for a few minutes. Add milk while whisking and cook until mixture thickens. Add nutmeg, spinach, and 1 1/2 C. Parmesan. Salt and pepper to taste. Let cook for a few minutes.
Coat a small casserole dish with olive oil and spread a thin layer of sauce on the bottom. Lay sheets of lasagna, more sauce, chicken, Parmesan, and continue layering until dish is filled. Finish with a sprinkle of Parmesan on top. Cook for about 40 minutes.