White Chicken Lasagna

• 9 pieces Lasagna Noodles
• 1/2 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Shallot, Finely Chopped
• 1 package Italian Chicken Sausage (5 Links)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Sweet Basil
• 2 cups Crimini Mushrooms, Sliced
• 1 bag Fresh Baby Spinach (6 Oz)
• 1- 1/2 teaspoon Ground Nutmeg, Divided
• 1/4 cups Chopped Sun Dried Tomatoes
• 4 teaspoons White Truffle Oil, Divided
• 4 Tablespoons Light Butter
• 4 Tablespoons Flour
• 2 cups Fat Free Milk
• 3 teaspoons Cooking Sherry
• 1 cup Chicken Stock
• 4 cups Part-skim Ricotta Cheese
• 4 cups Freshly Grated Parmesan Cheese
• 3 cups Part-skim Mozzarella Cheese, Shredded
• Salt And Pepper

1. 1.
2. Preheat oven to 375 degrees F.
3. 2.
4. Cook lasagna noodles according to package instructions.
5. 3.
6. Heat olive oil in a large non-stick pan.
7. If you are not using a well-teflon coated non-stick pan, you might want to add more oil.
8. When pan is hot, add garlic and shallots.
9. Cook on medium-high for about 1 minute until fragrant.
10. 4.
11. Add chicken sausage; break up into pieces and mix with the garlic and shallots.
12. Add oregano and basil.
13. Let brown for about 3-4 minutes on high.
14. Add mushrooms.
15. Season with a pinch of salt and pepper.
16. Cook on medium until mushrooms brown and reduce, approximately 2 minutes.
17. Add spinach.
18. Season with a pinch of salt and pepper and 1/2 teaspoon of nutmeg.
19. Stir meat and veggie mixture to cook down the spinach.
20. Let it cook for about 1-2 minutes until most of the spinach is wilted down.
21. Add the sun-dried tomatoes.
22. Add 3 teaspoons of white truffle oil and mix.
23. Turn off heat and set mixture aside.
24. 5.
25. Place a large sauce pot over medium heat and melt the butter.
26. Sprinkle the flour over the butter and cook it for about 1 minute.
27. Whisk in the milk, sherry, and chicken stock and bring the sauce up to a bubble.
28. Add in the nutmeg and season it with salt, black pepper, and remaining white truffle oil.
29. Simmer until the sauce thickens, 3-4 minutes.
30. Add 1/8 1/4 cup fresh Parmesan (to taste).
31. 6.
32. Lightly grease a glass 9x 13 dish with cooking spray.
33. Ladle a small amount (approx.
34. 1/4 cup) of the white sauce into the dish and spread.
35. Line 3 sheets of the lasagna noodles on the bottom over the sauce.
36. 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.
37. Repeat until all ingredients are used (total of 3 layers).
38. Add extra Parmesan over the top, if desired.
39. Cover with foil and bake for 30 minutes, then remove foil and bake for another 20-30 (until lightly browned and cheese is bubbly).
40. Let the lasagna sit for about 5-10 minutes to cool; sprinkle fresh chopped parsley and eat up!
41. Adapted from a Rachel Ray recipe, but I changed quite a bit!

lasagna noodles, olive oil, garlic, shallot, italian chicken sausage, oregano, sweet basil, crimini mushrooms, ground nutmeg, tomatoes, oil, light butter, flour, milk, cooking sherry, chicken, ricotta cheese, freshly grated, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/main-courses/white-chicken-lasagna/ (may not work)