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1
In a saucepan melt butter over moderately low heat.
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2
Stir in flour and cook roux, stirring, 3 minutes.
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3
Add milk in a stream and bring mixture to a boil, whisking until thick and smooth.
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4
Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened.
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5
Transfer sauce to a bowl and cover surface with a buttered round of wax paper.
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6
Into a small bowl crumble oregano, rosemary, marjoram, and thyme.
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7
Thinly slice mushrooms.
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8
Discard coarse stems from spinach and coarsely chop spinach.
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9
Cut chicken into 1/2-inch strips.
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10
In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through.
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11
Transfer chicken with a slotted spoon to a large bowl.
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12
Add wine to skillet and bring mixture to a boil, stirring.
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13
Add mushrooms and spinach and cook, covered, until spinach is wilted.
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14
Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated.
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15
Transfer mushroom mixture to chicken and stir until combined well.
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16
Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.
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17
Preheat oven to 350F.
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18
and butter a 13 x 9-inch baking dish (3-quart).
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19
In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste.
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20
Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other.
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21
Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets.
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22
Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
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23
Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta.
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24
Spread remaining cup sauce over top and sprinkle with Parmesan.
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25
Lasagne may be made 1 day ahead and chilled, covered.
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26
Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.
