Chicken Mushroom and Spinach Lasagna Recipe

By

Chicken Mushroom

Chicken mushroom and spinach lasagna 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.

Ingredients :

  • 2 1/2 Tbsp. olive oil
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 cup chopped onion
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 2 Tbsp. minced garlic
  • 1/4 cup all-purpose flour
  • 1 1/4 cups shredded mozzarella cheese
  • 8 oz. white mushrooms (thinly sliced)
  • 1 1/2 tsp. kosher salt (divided)
  • 1 (6 oz.) bag fresh baby spinach
  • 1 tsp. dried basil
  • 1 1/2 cups milk (I used whole milk)
  • 1/4 tsp. nutmeg
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes

Directions :

  1. Preheat the oven to 375 degrees F.
  2. Heat a large saute 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. Saute 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.
  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.
  4. 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.
  5. 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.
  6. 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.

Chicken Mushroom and Spinach Lasagna

Jump To Recipe >> littlebroken.com

 

You may also like