Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 8
Enjoy this creamy yet light lasagna anytime with this easy recipe. It’s a scrumptious weeknight meal with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and a delightful milk-based sauce. Serve this with a fresh salad for an easy and filling meal that everyone will surely love!
INGREDIENTS
2 tablespoons minced garlic
1 c. chopped onion
2 1/2 tablespoons olive oil
1 teaspoon dried basil
8 ounces white mushrooms, thinly sliced
1 teaspoon dried oregano
1 1/4 teaspoon kosher salt, divided
2 c. shredded cooked chicken
1/4 c. all-purpose flour
2 c. low-sodium chicken stock
2 c. whole milk
1/4 teaspoon Nutmeg
1 (6 ounces) bag of fresh baby spinach
1/2 c. shredded Parmesan cheese
1 1/4 c. shredded mozzarella cheese
1/2 teaspoon red pepper flakes
8 no-boil (oven-ready) lasagna noodles
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. Drizzle the oil once the pan is hot and add the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp salt. Cook for about 5 minutes, stirring often until the mushrooms have softened and the liquid from the mushrooms has evaporated. Then, add the spinach. Stir and continue to cook until wilted and the moisture has evaporated. Take the pan off the heat when done and stir in the cooked chicken. Set aside.
Step 3: To make the slurry, whisk in half c chicken stock with flour in a small bowl until thick milky consistency. Set aside.
Step 4: Whisk 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. Stir in the slurry once the mixture begins to bubble around the edges. Simmer for about 5 to 8 minutes until thickened, stirring often. Then, whisk in the Parmesan cheese. Take the pan off the heat when done.
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, 1 c. chicken mixture, 1 c. sauce, and 1/4 c mozzarella. Make sure the noodles are completely covered with sauce. If needed, lightly press the noodles down. Do the same layers three times. For the final layer, top with a little more sauce and sprinkle the cheese on top.
Step 6: Using aluminium foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the foil and continue baking for 15 minutes more. For a golden brown top, broil the lasagna for about 2 to 3 minutes. Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes before slicing. Enjoy!
NUTRITION FACTS:
Serving Size: Calories: 328 | Sugar: 5.6 g | Sodium: 812.7 mg | Fat: 10.1 g | Carbohydrates: 33.5 g | Protein: 24.4 g | Cholesterol: 39 mg
Ingredients
- 2 tablespoons minced garlic
- 1 c. chopped onion
- 2 1/2 tablespoons olive oil
- 1 teaspoon dried basil
- 8 ounces white mushrooms, thinly sliced
- 1 teaspoon dried oregano
- 1 1/4 teaspoon kosher salt, divided
- 2 c. shredded cooked chicken
- 1/4 c. all-purpose flour
- 2 c. low-sodium chicken stock
- 2 c. whole milk
- 1/4 teaspoon Nutmeg
- 1 (6 ounces) bag of fresh baby spinach
- 1/2 c. shredded Parmesan cheese
- 1 1/4 c. shredded mozzarella cheese
- 1/2 teaspoon red pepper flakes
- 8 no-boil (oven-ready) lasagna noodles
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On medium-high, heat a large saute pan. Drizzle the oil once the pan is hot and add the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp salt. Cook for about 5 minutes, stirring often until the mushrooms have softened and the liquid from the mushrooms has evaporated. Then, add the spinach. Stir and continue to cook until wilted and the moisture has evaporated. Take the pan off the heat when done and stir in the cooked chicken. Set aside.
Step 3: To make the slurry, whisk in half c chicken stock with flour in a small bowl until thick milky consistency. Set aside.
Step 4: Whisk 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. Stir in the slurry once the mixture begins to bubble around the edges. Simmer for about 5 to 8 minutes until thickened, stirring often. Then, whisk in the Parmesan cheese. Take the pan off the heat when done.
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, 1 c. chicken mixture, 1 c. sauce, and 1/4 c mozzarella. Make sure the noodles are completely covered with sauce. If needed, lightly press the noodles down. Do the same layers three times. For the final layer, top with a little more sauce and sprinkle the cheese on top.
Step 6: Using aluminium foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the foil and continue baking for 15 minutes more. For a golden brown top, broil the lasagna for about 2 to 3 minutes. Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes before slicing. Enjoy!
