Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 8
This creamy yet light lasagna is loaded with shredded chicken, mushrooms, spinach, no-boil lasagna noodles in a scrumptious milk-based sauce that is unlike your ordinary lasagna. It’s darn delicious, super easy to prep, and will not make you feel like eating tons of noodles!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 1/2 tablespoons olive oil
1 c. chopped onion
2 tablespoons minced garlic
8 ounces white mushrooms, thinly sliced
1 teaspoon dried basil
1 tsp. dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt, divided
1 (6 ounces) bag fresh baby spinach
2 c. shredded cooked chicken
2 1/2 c. low-sodium chicken stock
1 1/2 c. milk (I used whole milk)
1/4 teaspoon nutmeg
1/4 c. all-purpose flour
1/2 c. shredded Parmesan cheese
8 no-boil lasagna noodles
1 1/4 c. shredded mozzarella cheese
HOW TO MAKE CHICKEN MUSHROOM AND SPINACH LASAGNA
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On medium-high, heat a large saute pan. Add the oil to the pan once hot followed by the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and half tsp salt. Saute for about 5 minutes until the mushrooms have softened, stirring on occasion. Before proceeding, ensure the all the liquid from the mushrooms has evaporated.
Step 3: Add the spinach, cook, and stir until wilted. Take the pan off the heat, then stir in the cooked chicken and set aside.
Step 4: Combine the chicken broth, milk, nutmeg, and the rest of the 1 tsp salt in a small saucepan. Bring this to a slow simmer over medium heat. Slowly whisk in the flour once the mixture begins to bubble around the edges and simmer for 5 to 10 minutes more until the mixture has thickened. Stir in the Parmesan cheese before removing it from heat.
Step 5: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce and top with 2 noodles, a cup each of the chicken mixture and sauce, then 1/4 cup mozzarella. Ensure that the noodles are covered with sauce. Lightly press everything down if needed. Do the same layers (noodles, chicken, sauce, and cheese) once more. For the last layer, it’ll have a slightly more sauce top with the rest of the cheese.
Step 6: Using aluminium foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the cover and continue baking for another 15 minutes. If you want a golden brown top, you can broil for about 2 to 3 minutes.
Step 7: Before serving, let the lasagna stand for at least 5 to 8 minutes.
NOTES:
Feel free to simmer the sauce for 3 to 4 minutes more if it is not thickening, whisking constantly to make sure that it does not get stuck to the bottom of the pan. Alternately, you can stir in a tbsp of flour to the sauce. Remember that the Parmesan will thicken the sauce even more once added.
You can also use a 9 x 13-inch pan to bake the lasagna but I suggest doubling the recipe or else the lasagna will not be as thick. Then, bake around the same time.
Nutrition Facts:
Serves: 8, Amount Per Serving: Calories 328 | Total Fat 10.1g 13% | Cholesterol 39mg 13% | Sodium 812.7mg 35% | Total Carbohydrate 33.5g 12% | Sugars 5.6g | Protein 24.4g 49% | Vitamin A8%Vitamin C4%
Ingredients
- 2 1/2 tablespoons olive oil
- 1 c. chopped onion
- 2 tablespoons minced garlic
- 8 ounces white mushrooms, thinly sliced
- 1 teaspoon dried basil
- 1 tsp. dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons kosher salt, divided
- 1 (6 ounces) bag fresh baby spinach
- 2 c. shredded cooked chicken
- 2 1/2 c. low-sodium chicken stock
- 1 1/2 c. milk (I used whole milk)
- 1/4 teaspoon nutmeg
- 1/4 c. all-purpose flour
- 1/2 c. shredded Parmesan cheese
- 8 no-boil lasagna noodles
- 1 1/4 c. shredded mozzarella cheese
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On medium-high, heat a large saute pan. Add the oil to the pan once hot followed by the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and half tsp salt. Saute for about 5 minutes until the mushrooms have softened, stirring on occasion. Before proceeding, ensure the all the liquid from the mushrooms has evaporated.
Step 3: Add the spinach, cook, and stir until wilted. Take the pan off the heat, then stir in the cooked chicken and set aside.
Step 4: Combine the chicken broth, milk, nutmeg, and the rest of the 1 tsp salt in a small saucepan. Bring this to a slow simmer over medium heat. Slowly whisk in the flour once the mixture begins to bubble around the edges and simmer for 5 to 10 minutes more until the mixture has thickened. Stir in the Parmesan cheese before removing it from heat.
Step 5: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce and top with 2 noodles, a cup each of the chicken mixture and sauce, then 1/4 cup mozzarella. Ensure that the noodles are covered with sauce. Lightly press everything down if needed. Do the same layers (noodles, chicken, sauce, and cheese) once more. For the last layer, it’ll have a slightly more sauce top with the rest of the cheese.
Step 6: Using aluminium foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the cover and continue baking for another 15 minutes. If you want a golden brown top, you can broil for about 2 to 3 minutes.
Step 7: Before serving, let the lasagna stand for at least 5 to 8 minutes.
Notes
Feel free to simmer the sauce for 3 to 4 minutes more if it is not thickening, whisking constantly to make sure that it does not get stuck to the bottom of the pan. Alternately, you can stir in a tbsp of flour to the sauce. Remember that the Parmesan will thicken the sauce even more once added. You can also use a 9 x 13-inch pan to bake the lasagna but I suggest doubling the recipe or else the lasagna will not be as thick. Then, bake around the same time.
