Chicken, Spinach, and Mushroom Alfredo Lasagna

One reason I won't be wearing a bikini any time soon.

Chicken, Spinach, and Mushroom Alfredo Lasagna

Adapted from Mehan's Kitchen

Ingredients:

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

Olive Oil

Directions:

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.