Chicken and Mushroom Lasagna with Béchamel sauce is a twist to the traditional lasagna since it is made with creamy Béchamel sauce instead of the traditional tomato sauce. Béchamel is a white sauce made with butter, flour and milk. It is one of the mother sauces of French cuisine.  My family prefers white sauce over tomato sauce so I used the Béchamel sauce for my lasagna and my family really enjoy it. 

Serves 4-6
9 lasagna noodles
1 small onion- yellow, chopped
14 ounce cremini or white mushrooms, thinly sliced
2 boneless skinless chicken breasts halves (1/2”cubed)
3 cloves garlic, minced
3 Tbsp. butter
14.5oz.can diced tomato (I used Diced Tomatoes with Basil, Garlic and Oregano)
2 cups shredded mozzarella or Colby Jack cheese
1/2 cup Parmesan cheese, grated
Salt and black pepper to taste
Fresh Italian parley
Sauce béchamel:
1 stick butter
5 Tbsp. all-purpose flour
4 cups whole milk
Salt and black pepper to taste
1/4 tsp. ground nutmeg
Preheat oven to 375°F.
Bring a large pot of water to boil with salt and a splash of oil. Add the lasagna noodles and cook for 12-15 minutes. Drain and rinse with cold water and set aside.

How to make béchamel sauce: In a saucepan, bring milk to a bare simmer. In a separate large saucepan melt 1 stick of butter. Add the flour and cook for 2-3 minutes over low heat, stirring constantly with a whisk or wooden spoon. Slowly pour in the hot milk, stirring until combined. Add nutmeg and season with salt and pepper. Cook over medium-low heat, whisking frequently, for 3 to 4 minutes; Set aside.

Melt 3 tablespoon of butter in a large sauté pan over low to medium heat and cook onions and garlic in the butter until tender, stirring frequently for about 3 minutes. Add mushrooms and cook for another 3-4 minutes, stirring frequently. Add chicken, season with salt and pepper and continue cooking until chicken completely cooked for about 7-8 minutes. Drain if there is any liquid left and place it into a bowl. Set aside.

Assemble lasagna: Spread some of the sauce (about 2-3 tablespoons) in the bottom of a 9 x 13 baking dish. On top of the sauce place 3 cooked lasagna noodles; then spread half of the chicken mixture over noodles; then spread the sauce (about 1/3 of what remains); sprinkle 1/4 cup of grated Parmesan cheese;

Create another layer by repeating above steps.
Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining sauce. Drain tomatoes and spread over the sauce; then spread 2 cups of shredded mozzarella.

When the layering is completed, bake for 45 minutes, or until top is browned and the    sauce is bubbly. Let it sit at room temperature for 5-10 minutes before serving. Sprinkle parsley over dish before serving.
*** To freeze for future use, allow it to cool completely and wrap three times in plastic wrap and freeze it.