CHICKEN MUSHROOM AND SPINACH LASAGNA

Chicken mushroom and spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles.

Serves: 8-9

INGREDIENTS

2½ Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. red pepper flakes
1½ tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2½ cups chicken stock
1½ cups milk (I used whole milk)
¼ tsp. nutmeg
¼ cup all-purpose flour
½ cup shredded Parmesan cheese
8 no-boil lasagna noodles
1¼ cups shredded mozzarella cheese

INSTRUCTIONS

Preheat the oven to 375 degrees F.
Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan cheese and then remove from heat.
Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.

NOTES

Sauce: If the sauce is not thickening, simmer for 3-4 minutes longer. Just make sure to keep on whisking so it does not get stuck to the bottom of your saucepan. You can also whisk in an additional 1 Tablespoon of flour to thicken the sauce further but I usually find that if you let the sauce cook a little longer it thickens on its own. Also keep in mind, once you stir in the Parmesan it will thicken the sauce even more.
9 X 13 Pan: If desired, you can bake the lasagna in a 9X13 pan, however, I would recommend that you double up the recipe, otherwise, the lasagna will not be as thick. Bake time will be around the same time.

Recipes from littlebroken.com.