Creamy Chicken and Mushroom Lasagna with Bechamel Sauce

1.Preheat your oven to 375°F (190°C).

2.In a skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and golden, about 5-7 minutes. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.

3.In a large baking dish, spread a thin layer of tomato sauce on the bottom to prevent sticking.

4.Place three lasagna noodles over the sauce, then layer half of the shredded chicken over the noodles, followed by half of the sautéed mushrooms, and a third of the bechamel sauce. Sprinkle a third of the mozzarella cheese on top.

5.Repeat the layering process: add three more noodles, the remaining chicken, the remaining mushrooms, another third of the bechamel sauce, and another third of the mozzarella cheese.

6.Top with the final three lasagna noodles, the remaining tomato sauce, the remaining bechamel sauce, and finish with the remaining mozzarella and parmesan cheese on top.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

8.Once done, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm.