Chicken, Spinach, and Mushroom Lasagna

Step 1: Bring the stock to a boil in a large saucepan over medium high heat. Add the chicken; reduce heat, and simmer for 18 to 20 minutes or until the chicken is done. Remove the chicken from the pan; reserve the stock. When cool enough to handle, shred the chicken with two forks.

Step 2: Heat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; saute for 8 minutes. Stir in the spinach, 1 package at a time, cooking 2 minutes after each addition or until the spinach wilts before adding more. Remove the pan from the heat, stir in the chicken.

Step 3: Preheat the oven to 375º. Coat 2 eight-inch square baking dishes with cooking spray.

Step 4: Combine the milk, flour, and nutmeg, stirring with a whisk until smooth. Bring the reserved stock to a boil over medium-high heat. Gradually add the milk mixture to the stock mixture, stirring constantly with a whisk. Stir in the remaining 1 teaspoon of salt. Cook for 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in the Parmagiano Reggiano cheese.

Step 5: Pour 1/2 cup of the sauce into the bottom of each 8 inch baking dish. Top each with 2 noodles, 1 cup of chicken mixture, 1 cup of sauce, and 1/4 cup mozzarella, making sure the noodles are covered with sauce. Repeat layers once with noodles, chicken mixture and sauce. Top the dishes with the remaining noodles, remaining sauce, and mozzarella.

Step 6: Cover the dishes tightly with aluminum foil coated with cooking spray. Bake at 375º for 25 minutes. Uncover, and bake an additional 10 to 15 minutes or until browned and bubbly. Let stand for 5 minutes. Enjoy both or freeze one.