Rosemary Chicken and Mushroom Lasagna

Ingredients

•  2 tbsp extra virgin olive oil
•  2 large boneless skinless chicken breasts cut into 1 inch cubes
•  1 tsp each sea salt and black pepper
•  1/2 onion, diced
•  8 cloves roughly chopped garlic
•  1 tbsp chopped fresh rosemary
• 8 oz sliced button mushrooms
• 1/4 cup dry sherry
• 2 cups chopped baby kale, spinach, or a mixture of both
• 4 tbsp butter
• 4 tbsp all purpose flour
• 5 cups warm whole milk
• seasoning mixture: 1 1/4 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp nutmeg
• 1 1/4 cup grated Gruyere cheese
• 6 Oliveri fresh lasagna sheets
• 1 16 oz container ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

1. Saute the cubed  chicken breasts in 1 tbsp of the olive oil in a large skillet over medium high heat and season with a tsp each of sea salt and black pepper. This should take about 5-7 minutes until the chicken is gorgeous and golden. 
2. Remove to a bowl and in the same pan saute the diced onion and the sliced button mushrooms in a second tbsp of olive oil until the mushrooms have released all their water and have begun to go golden. Add the chopped garlic and continue to saute for another minute.
3. De-glaze the pan with the sherry and continue to simmer over medium heat until the sherry has almost evaporated.
4. Add the greens and continue to saute until the greens are soft and wilted. 
5. Add the reserved chicken, toss it all together, and remove from the heat. 

To make the Gruyere Bechamel

1. Melt the 4 tbsp of butter in a medium saucepan over medium high heat and then add 4 tbsp of all purpose flour continuing to stir over medium high for 2 or 3 minutes. Gradually whisk in 5 cups of warm whole milk, 1 1/4 tsp kosher salt, 1/2 tsp nutmeg, and 1/4 tsp pepper and slowly bring that to the boil as it thickens. 
2.  Whisk in 3/4 of a cup of grated Gruyere cheese then pour a 1/2 cup into the bottom of a greased 8 x 12 pan and spread to cover. 
3. Place 2 fresh lasagna sheets onto the bottom to cover - you will need to cut the second sheet to evenly cover the bottom of the pan.
4.  Dot 3/4 cup of ricotta cheese over that layer and evenly smooth
5. Cover with half of the rosemary, mushroom, and greens and then pour about a cup of the Gruyere Bechamel over that - this should be about a third of the sauce. Spread it evenly all over.
6. Sprinkle with 1/4 cup each of shredded Parmesan and 1/4 cup shredded gruyere cheese and then top that with 1/2 cup of shredded mozzarella cheese. 
7. Repeat the same layers ending with the last two lasagna sheets on top.
8. Top the entire dish with the remaining Bechamel sauce and Mozzarella Cheese. 
9. Bake uncovered in a pre-heated 375 degree oven for about 45 minutes or until golden and bubbly and let rest 20 minutes to set before cutting and serving.