Description
Indulge in the layered delights of our Chicken, Mushroom, and Spinach Lasagna. This dish brings a perfect blend of creamy sauce, tender chicken, and earthy mushrooms, combined with the fresh green of spinach. A twist on the classic lasagna, this recipe offers a comforting and satisfying meal that’s both nourishing and heartwarming.
Ingredients
2 1/2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1 1/4 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
2 cups whole milk
1/4 tsp. nutmeg
1/2 cup shredded Parmesan cheese
8 no-boil lasagna noodles
1 1/4 cups shredded mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C).
Heat a large sauté pan over medium-high heat. Add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes.
Add spinach and cook until wilted. Remove from heat and stir in chicken.
Make a slurry by whisking 1/2 cup chicken stock with flour. In a saucepan, combine remaining stock, milk, nutmeg, and 1 teaspoon salt. Bring to a simmer and add slurry. Simmer until thickened, then stir in Parmesan.
In a 10×10 inch baking dish, layer sauce, noodles, chicken mixture, and mozzarella. Repeat layers, finishing with cheese.
Cover with foil and bake for 25 minutes. Uncover and bake for 15 more minutes. Broil for 2-3 minutes if desired. Let stand before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450