Lasagna Dolphin-oise

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 red potatoes, in paper thin slices
• 1/2 teaspoon salt
• 1 (10 ounce) box frozen spinach, thawed and drained
• 2 1/2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh oregano, chopped
• 12 ounces boneless skinless chicken breasts, trimmed and cut into 1/2 inch cubes
• 1 1/2 cups baby portabella mushrooms, sliced
• 3/4 cup nonfat dry milk powder
• 3/4 cup chicken broth or 3/4 cup water
• 1/4 cup dry white
• 2 tablespoons flour or 2 teaspoons arrowroot

Recipe

• 1 pre-heat over to 375 degrees
• 2 slice red potatoes paper thin, preferably with a mandolin; soak slices in water with 1/2 teaspoon of salt while preparing other ingredients
• 3 add 2 teaspoons of olive oil to a non-stick pan and begin to cook 1 clove of garlic with 1/3 of the diced onion for 2 minutes; add spinach and 2 teaspoons of basil and oregano; continue to cook another 3 minutes
• 4 add 2 teaspoons of olive oil to a second (larger) non-stick pan over medium to high heat; add remaining garlic, onion and sliced mushrooms; cook until mushrooms are tender and put in a medium bowl or plate
• 5 add 2 teaspoons of oil to the same pan you cooked mushrooms; stir in remaining garlic, onions and chicken and cook five minutes until chicken is opaque but not cooked through; add to bowl with mushrooms
• 6 mix together chicken broth and non-fat dry milk; add to pan used for mushrooms and chicken and cook for one minute; add white , 1 teaspoon of basil
• 7 return mushrooms and chicken to pan and let cook three minutes; sprinkle flour or arrowroot to the pan and cook an additional 3 minutes
• 8 add salt and pepper to taste
• 9 lightly oil 8" by 8" pan with olive oil
• 10 layer 1/3 of drained potatoes on the bottom of the baking dish; top with 1/2 spinach; top that with half the chicken and mushroom mixture
• 11 repeat layers, finishing with the remaining potatoes; drizzle last bit of oil
• 12 bake for 40 minutes; top layer should be browned and the sauce bubbly