Chicken Florentine Lasagna

This recipe is a recreation of my friend's favorite lean cuisine (they have discontinued it). i don't create my own recipes very often so any input that could improve the final product would be appreciated.

Steps

Pre-cook your lasagna noodles according to the package directions.

Set aside.

Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.

Add the flour and cook for 1 minute.

Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.

Add salt , pepper , nutmeg and 1 / 3 cup parmesan cheese.

Stir until cheese has melted and add chicken breast and spinach.

Set aside.

In a small bowl mix ricotta , 1 / 3 cup parmesan cheese , 1 / 2 cup mozzarella cheese and egg until well blended.

Begin to layer the lasagna.

Spread a small amount of sauce over the bottom of your pan.

Cover sauce with one layer of pasta.

Spread 1 / 2 the ricotta cheese mixture and 1 / 3 of the remaining mozzarella over the pasta.

Cover the cheese with 1 / 3 of the remaining sauce.

Add another layer of pasta.

Spread the remaining ricotta mixture and 1 / 2 the remaining mozzarella over the pasta.

Cover the chee.

Ingredients

cooked chicken breast, frozen chopped spinach, fresh mushrooms, onion, lowfat mozzarella cheese, low-fat ricotta cheese, egg, parmesan cheese, lasagna noodles, white sauce, flour, skim milk, butter, nutmeg, salt, white pepper