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1
For the chicken: Preheat oven to 350 degrees F. Season the chicken generously with the blackening seasoning.
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2
Heat a cast iron skillet over high heat for 2 minutes then place the chicken in the skillet and blacken each side.
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3
This will take about 2 minutes per side.
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4
Then place the skillet in the oven and cook for 10 minutes.
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5
Set aside to cool, then shred chicken.
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6
For the sauce: Turn oven up to 375 degrees F.
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7
Heat about 2 tablespoons of olive oil in a large saute pan over medium/high heat.
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8
Add about 1/2 the spinach and let cook down a bit then add the rest.
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9
Remove from pan and set aside.
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10
Add an additional tablespoon of olive oil to the pan.
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11
Now add garlic and onions, cook for about 3 minutes then add the mushrooms and cook until tender.
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12
Add the spinach and set the mixture aside.
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13
In a large sauce pan, heat 5 tablespoons of butter over medium heat.
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14
Add the flour and whisk constantly to make a roux.
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15
Next, slowly add the heavy cream while whisking constantly.
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16
Season generously with salt and pepper and add the dried oregano.
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17
Let simmer approximately 10 minutes then add 2 cups of the parmesan.
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18
Mix well and then add the onion, mushroom and spinach mixture.
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19
To assemble the lasagna: Spoon a small amount of the sauce on the bottom of a 9x13 baking dish.
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20
Place 4 of the lasagna sheets horizontally in the dish.
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21
Spread 1/2 of the shredded chicken across the top, then spread on roughly 1 1/2 cups of the sauce and a generous handful of the Italian blend cheese and 1/2 of the remaining parmesan.
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22
Repeat these layers a second time.
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23
The third layer will not contain chicken or parmesan and will end with the shredded cheese on top.
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24
Using the remaining butter, cut into small cubes and evenly place on top of the cheese.
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25
Bake covered for 45 minutes, remove cover and continue to cook until browned and bubbly.
