Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Yield: 8
This is a creamy lasagna yet light. An impressive dish loaded with shredded chicken, mushrooms, spinach, no-boil lasagna, and a tasty milk-based sauce. A must-try and a keeper!
INGREDIENTS
2 c. shredded cooked chicken
2 1/2 tablespoons olive oil
2 tablespoons minced garlic
1 c. chopped onion
8 ounces white mushrooms, thinly sliced
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 1/4 teaspoon kosher salt, divided
2 c. low-sodium chicken stock
2 c. whole milk
1/4 c. all-purpose flour
1/4 teaspoon Nutmeg
1/2 c. shredded Parmesan cheese
1 1/4 c. shredded mozzarella cheese
8 no-boil (oven-ready) lasagna noodles
1 (6 ounces) bag of fresh baby spinach
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 to the hot pan and add the onions along with the garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp of salt. Cook for about 5 minutes, stirring often until the mushrooms have softened and the liquid from the mushrooms has evaporated.
Step 3: Then, add the spinach, stir, and cook until wilted and all of the spinach moisture has evaporated. Take the pan off the heat and add the cooked chicken. Stir and set aside.
Step 4: To make the slurry, whisk half a cup of chicken stock with flour in a small bowl until you have a thick milky consistency. Set aside.
Step 5: Mix the rest of the 1 1/2 cups of chicken broth, milk, nutmeg, and 1 tsp of salt in a small saucepan. Bring everything to a slow simmer over medium heat, stirring often. While stirring constantly, add the slurry to the mixture once it begins to bubble up. Let the mixture simmer for about 5 to 8 minutes, stirring often. Then, add the Parmesan cheese, stir, and take off the heat.
Step 6: 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. Ensure the noodles are completely covered in sauce. Feel free to lightly press down the noodles. Do the same layers twice (noodles, chicken, sauce, and cheese). For the final layer, you’ll have a little more sauce and cheese.
Step 7: Using aluminium foil, tent the baking dish and place it in the preheated oven. Bake for about 25 minutes. Remove the cover and resume baking for additional 15 minutes. You can broil the lasagna for about 2 to 3 minutes until the top is golden brown. Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes.
Step 8: Slice and serve. 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 c. shredded cooked chicken
- 2 1/2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 c. chopped onion
- 8 ounces white mushrooms, thinly sliced
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 1/4 teaspoon kosher salt, divided
- 2 c. low-sodium chicken stock
- 2 c. whole milk
- 1/4 c. all-purpose flour
- 1/4 teaspoon Nutmeg
- 1/2 c. shredded Parmesan cheese
- 1 1/4 c. shredded mozzarella cheese
- 8 no-boil (oven-ready) lasagna noodles
- 1 (6 ounces) bag of fresh baby spinach
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 to the hot pan and add the onions along with the garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp of salt. Cook for about 5 minutes, stirring often until the mushrooms have softened and the liquid from the mushrooms has evaporated.
Step 3: Then, add the spinach, stir, and cook until wilted and all of the spinach moisture has evaporated. Take the pan off the heat and add the cooked chicken. Stir and set aside.
Step 4: To make the slurry, whisk half a cup of chicken stock with flour in a small bowl until you have a thick milky consistency. Set aside.
Step 5: Mix the rest of the 1 1/2 cups of chicken broth, milk, nutmeg, and 1 tsp of salt in a small saucepan. Bring everything to a slow simmer over medium heat, stirring often. While stirring constantly, add the slurry to the mixture once it begins to bubble up. Let the mixture simmer for about 5 to 8 minutes, stirring often. Then, add the Parmesan cheese, stir, and take off the heat.
Step 6: 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. Ensure the noodles are completely covered in sauce. Feel free to lightly press down the noodles. Do the same layers twice (noodles, chicken, sauce, and cheese). For the final layer, you’ll have a little more sauce and cheese.
Step 7: Using aluminium foil, tent the baking dish and place it in the preheated oven. Bake for about 25 minutes. Remove the cover and resume baking for additional 15 minutes. You can broil the lasagna for about 2 to 3 minutes until the top is golden brown. Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes.
Step 8: Slice and serve. Enjoy!
