Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 8
If you are looking for a well-balanced and fantastic meal that your family will absolutely love, then this lasagna with layers of shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delightful milk-based sauce is a must-try!
INGREDIENTS
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2 c. shredded cooked chicken
2 1/2 tablespoons olive oil
8 ounces white mushrooms, thinly sliced
2 tablespoons minced garlic
1 teaspoon dried basil
1/4 teaspoon nutmeg
1 (6 ounces) bag fresh baby spinach
2 c. low-sodium chicken stock
1/4 c. all-purpose flour
2 c. whole milk
1 teaspoon dried oregano
8 no-boil (oven-ready) lasagna noodles
1 c. chopped onion
1 1/4 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1/2 teaspoon red pepper flakes
1 1/4 teaspoons kosher salt, divided
HOW TO MAKE CHICKEN MUSHROOM AND SPINACH LASAGNA
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Add the oil into a hot large saute pan along with the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp salt. Saute for about 5 minutes over medium-high heat or until the mushrooms have softened and all the mushrooms liquid has evaporated, stirring often.
Step 3: Now, add the spinach, stir, and continue to cook until wilted. Take the pan off the heat and stir in the cooked chicken. Set aside.
Step 4: To make the slurry, whisk a half cup of chicken broth with flour in a small bowl until thick milky consistency. Set aside.
Step 5: Combine the rest of the 1 1/2 c. chicken broth, milk, nutmeg, and 1 tsp of salt in a small saucepan. Bring everything to a slow simmer over medium heat, stirring often. Whisk in the slurry once the mixture begins to bubble around the edges. Continue to simmer for another to 8 minutes, stirring once in a while. Then, stir in the Parmesan cheese. Take the pan off the heat when done.
Step 6: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce. Top it with 2 noodles, 1 c. chicken mixture, 1 c. sauce, then 1/4 c. mozzarella. Lightly press the noodles down to make sure they are covered in sauce. Do another 3 layers of noodles, chicken, sauce, and cheese. Then, top everything off with extra sauce and the rest of the cheese.
Step 7: Using aluminium foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the cover and continue to bake for additional 15 minutes. Broil for about 2 to 3 minutes if desired until the top is golden brown.
Step 8: Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes. Slice and serve. Enjoy!
Nutrition Facts:
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 c. shredded cooked chicken
- 2 1/2 tablespoons olive oil
- 8 ounces white mushrooms, thinly sliced
- 2 tablespoons minced garlic
- 1 teaspoon dried basil
- 1/4 teaspoon nutmeg
- 1 (6 ounces) bag fresh baby spinach
- 2 c. low-sodium chicken stock
- 1/4 c. all-purpose flour
- 2 c. whole milk
- 1 teaspoon dried oregano
- 8 no-boil (oven-ready) lasagna noodles
- 1 c. chopped onion
- 1 1/4 c. shredded mozzarella cheese
- 1/2 c. shredded Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1 1/4 teaspoons kosher salt, divided
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Add the oil into a hot large saute pan along with the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp salt. Saute for about 5 minutes over medium-high heat or until the mushrooms have softened and all the mushrooms liquid has evaporated, stirring often.
Step 3: Now, add the spinach, stir, and continue to cook until wilted. Take the pan off the heat and stir in the cooked chicken. Set aside.
Step 4: To make the slurry, whisk a half cup of chicken broth with flour in a small bowl until thick milky consistency. Set aside.
Step 5: Combine the rest of the 1 1/2 c. chicken broth, milk, nutmeg, and 1 tsp of salt in a small saucepan. Bring everything to a slow simmer over medium heat, stirring often. Whisk in the slurry once the mixture begins to bubble around the edges. Continue to simmer for another to 8 minutes, stirring once in a while. Then, stir in the Parmesan cheese. Take the pan off the heat when done.
Step 6: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce. Top it with 2 noodles, 1 c. chicken mixture, 1 c. sauce, then 1/4 c. mozzarella. Lightly press the noodles down to make sure they are covered in sauce. Do another 3 layers of noodles, chicken, sauce, and cheese. Then, top everything off with extra sauce and the rest of the cheese.
Step 7: Using aluminium foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the cover and continue to bake for additional 15 minutes. Broil for about 2 to 3 minutes if desired until the top is golden brown.
Step 8: Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes. Slice and serve. Enjoy!
