White Lasagna with Chicken, Spinach & Mushrooms

For the chicken:
Preheat oven to 350 degrees F. Season the chicken generously with the blackening seasoning.

Heat a cast iron skillet over high heat for 2 minutes then place the chicken in the skillet and blacken each side. This will take about 2 minutes per side. Then place the skillet in the oven and cook for 10 minutes. Set aside to cool, then shred chicken.

For the sauce:
Turn oven up to 375 degrees F.

Heat about 2 tablespoons of olive oil in a large saute pan over medium/high heat. Add about 1/2 the spinach and let cook down a bit then add the rest. Remove from pan and set aside.

Add an additional tablespoon of olive oil to the pan. Now add garlic and onions, cook for about 3 minutes then add the mushrooms and cook until tender. Add the spinach and set the mixture aside.

In a large sauce pan, heat 5 tablespoons of butter over medium heat. Add the flour and whisk constantly to make a roux. Next, slowly add the heavy cream while whisking constantly. Season generously with salt and pepper and add the dried oregano. Let simmer approximately 10 minutes then add 2 cups of the parmesan. Mix well and then add the onion, mushroom and spinach mixture.

To assemble the lasagna:
Spoon a small amount of the sauce on the bottom of a 9×13 baking dish. Place 4 of the lasagna sheets horizontally in the dish. 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. Repeat these layers a second time. The third layer will not contain chicken or parmesan and will end with the shredded cheese on top. Using the remaining butter, cut into small cubes and evenly place on top of the cheese.

Bake covered for 45 minutes, remove cover and continue to cook until browned and bubbly.