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1
Pre-cook your lasagna noodles according to the package directions. Set aside.
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2
Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
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3
Add the flour and cook for 1 minute.
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4
Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
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5
Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
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6
Stir until cheese has melted and add chicken breast and spinach. Set aside.
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7
In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
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8
Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
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9
Spread a small amount of sauce over the bottom of your pan.
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10
Cover sauce with one layer of pasta.
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11
Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
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12
Cover the cheese with 1/3 of the remaining sauce.
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13
Add another layer of pasta.
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14
Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
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15
Cover the cheese with 1/2 of the remaining sauce.
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16
Add a final layer of pasta.
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17
Cover the pasta with the remaining sauce and cover the pan with foil.
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18
You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
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19
Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
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20
Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
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21
Let the lasagna rest for 15-20 minutes before serving.
