Prep time: 25 MINS | Cook time: 1 HR | Total time: 1 HR 25 MINS | Yield: 8
Light, creamy, and the perfect lasagna with shredded chicken, spinach, mushroom, no-boil lasagna noodles, and scrumptious milk-based sauce. This recipe is super easy to make! Serve this chicken and spinach lasagna with your favorite fresh salad for a simple, delicious meal.
Ingredients
1 c. chopped onion
2 tablespoons minced garlic
2 ½ tablespoons olive oil
2 c. shredded cooked chicken
8 ounces white mushrooms, thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 (6-ounce) bag of fresh baby spinach
2 c. low-sodium chicken stock
2 c. whole milk
¼ teaspoon nutmeg
½ c. shredded Parmesan cheese
¼ c. all-purpose flour
1 ¼ c. shredded mozzarella cheese
8 no-boil (oven-ready) lasagna noodles
½ teaspoon red pepper flakes
1 ¼ teaspoon 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 oil to a hot large saute pan over medium-high heat. Add the onions along with the garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt. Cook for about 5 minutes while stirring often, until the mushrooms are tender and all the liquid from the mushrooms has evaporated.
Step 3: Add the spinach, stir and continue to cook until wilted and all the moisture has evaporated. Take off the pan and add the cooked chicken. Stir well and set aside.
Step 4: To make a slurry, whisk half a cup of chicken stock with flour in a small bowl until thick milky consistency. Set aside.
Step 5: Place the rest of the 1 ½ cups chicken broth, milk, nutmeg, and 1 tsp salt in a small saucepan. Stir well and bring the mixture to slow moisture over medium heat, stirring often. Add the slurry once the mixture begins to bubble up around the edges, stirring constantly. Let everything simmer for another 5 to 8 minutes until thickened, stirring often. Then, whisk in the Parmesan cheese. When done, take the pan 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 followed by 1 c. chicken mixture, 1 c. Sauce, and ¼ c Mozzarella. Ensure the noodles are covered with sauce. If needed, lightly press the noodles down. Do the same layers thrice (noodles, chicken, sauce, and cheese). The final layer would have a bit more sauce and cheese on top.
Step 7: Using aluminum foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Then, remove the cover and continue baking for another 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 before slicing. Enjoy!
Nutrition Facts:
Serving Size: Calories: 328 Sugar: 5.6 Sodium: 812.7 mg Fat: 10.1 g Carbohydrates: 33.5 g Protein: 24.4 g Cholesterol: 39 mg