Potato lasagna with chicken

Ingredients:

• For the Chicken Filling:
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup spinach, chopped
  • 1 cup ricotta cheese
  • 1 egg
  • Salt and pepper to taste
• For the Potato Layers:
  • 4-5 large potatoes, thinly sliced (use a mandoline if possible)
  • Salt and pepper to taste
• For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)
• For Topping:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

1. Prepare the Chicken Filling:
   1. Heat olive oil in a pan over medium heat.
   2. Add chopped onion and garlic, and sauté until soft and fragrant.
   3. Stir in the shredded chicken and spinach, cook until the spinach is wilted.
   4. In a bowl, mix the ricotta cheese with the egg, then add the chicken mixture. Season with salt and pepper to taste. Set aside.
2. Prepare the Sauce:
   1. In a saucepan, melt butter over medium heat.
   2. Stir in the flour and cook for about 1 minute, until it forms a paste.
   3. Gradually whisk in the milk, and cook until the sauce thickens.
   4. Remove from heat and stir in the Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg if using.
3. Assemble the Lasagna:
   1. Preheat your oven to 375°F (190°C).
   2. Lightly grease a baking dish.
   3. Spread a thin layer of the sauce on the bottom of the dish.
   4. Arrange a layer of thinly sliced potatoes over the sauce. Season lightly with salt and pepper.
   5. Spread a layer of the chicken mixture over the potatoes.
   6. Repeat layers, ending with a layer of potatoes on top.
   7. Pour the remaining sauce over the top layer of potatoes.
   8. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
4. Bake the Lasagna:
   1. Cover the baking dish with aluminum foil and bake for 45 minutes.
   2. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
   3. Let it rest for 10 minutes before serving.