White Chicken Lasagna

1. Preheat oven to 375° F.

2. Cook lasagna noodles according to package instructions.

3. Heat olive oil in a large non-stick pan. If you are not using a well-teflon coated non-stick pan, you might want to add more oil. When pan is hot, add garlic and shallots. Cook on medium-high for about 1 minute until fragrant.

4. Add chicken sausage; break up into pieces and mix with the garlic and shallots. Add oregano and basil. Let brown for about 3-4 minutes on high. Add mushrooms. Season with a pinch of salt and pepper. Cook on medium until mushrooms brown and reduce, approximately 2 minutes. Add spinach. Season with a pinch of salt and pepper and 1/2 teaspoon of nutmeg. Stir meat and veggie mixture to cook down the spinach. Let it cook for about 1-2 minutes until most of the spinach is wilted down. Add the sun-dried tomatoes. Add 3 teaspoons of white truffle oil and mix. Turn off heat and set mixture aside.

5. Place a large sauce pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk, sherry, and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt, black pepper, and remaining white truffle oil. Simmer until the sauce thickens, 3-4 minutes. Add 1/8 – 1/4 cup fresh Parmesan (to taste).

6. Lightly grease a glass 9″x 13″ dish with cooking spray. Ladle a small amount (approx. 1/4 cup) of the white sauce into the dish and spread. Line 3 sheets of the lasagna noodles on the bottom over the sauce. Add 1/3 of the meat mixture over the noodles, spread 1/2 of the ricotta, ladle 1 cup of sauce, sprinkle 1 cup of mozzarella, and 1/4 cup of Parmesan over the layer. Repeat until all ingredients are used (total of 3 layers). Add extra Parmesan over the top, if desired.

Cover with foil and bake for 30 minutes, then remove foil and bake for another 20-30 (until lightly browned and cheese is bubbly). Let the lasagna sit for about 5-10 minutes to cool; sprinkle fresh chopped parsley and eat up!

Adapted from a Rachel Ray recipe, but I changed quite a bit!