• In a deep pot, pour milk, broth, bay leaves, onions, rosemary, and cardamom pods. Bring to a gentle simmer on medium low heat.
• Add chicken and continue cooking for 15-20 minutes until done.
• Remove chicken from pot and set aside.
• When chicken cools down, place on a cutting board and shred.
• Reserve the milk broth mixture to make the sauce.

Make the mushroom:

• In a large skillet melt butter and add mushrooms, keep stirring until mushroom cooks. Stir in spinach and stir until welted.
• Remove mixture and set aside.

Make the sauce:

• In the same skillet add butter and oil on medium heat.
• When butter melts add garlic and saute until lightly gold.
• Add flour and keep stirring for a couple of minutes.
• Gradually add the milk broth mixture 1 cup at a time whisking continuously until sauce thickens.
• Remove from heat and stir in parmesan cheese and black pepper. Taste to adjust seasoning.
• Set aside 2 ½ cups of the sauce aside then add the mushroom mixture to the sauce.
• Mix in shredded chicken.

Assemble the lasagna:

• Preheat oven to 375F.
• Spray a 13x9 baking dish with cooking oil.
• Smear some sauce (not the one with chicken) at the bottom of the casserole. Cover with lasagna sheets.
• Top with half the mushroom chicken mixture then ½ cup mozzarella cheese then cover with lasagna sheets.
• Pour the remaining half of mushroom mixture then another ½ cup of mozzarella cheese then cover with a final layer of lasagna sheets.
• Pour over the sauce we preserved before then sprinkle with the remaining mozzarella cheese.
• Cover with foil loosely and bake in the center of your oven for 25-30 minutes.
• Remove foil and continue to bake for another 10-15 minutes until top is golden brown.
• Let stand for 15 minutes then cut and serve.