Description
This Chicken, Mushroom, and Spinach Lasagna combines tender shredded chicken with sautéed mushrooms, fresh spinach, and a creamy béchamel sauce. Layered with no-boil lasagna noodles and topped with mozzarella and Parmesan cheese, this hearty baked dish is a comforting family favorite perfect for any dinner occasion.
Ingredients
Scale
Vegetables & Herbs
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 (6 oz.) bag fresh baby spinach
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
Proteins
- 2 cups shredded cooked chicken
Dairy & Cheese
- 2 cups whole milk
- 1/2 cup shredded Parmesan cheese
- 1 1/4 cups shredded mozzarella cheese
Dry Goods & Staples
- 8 no-boil (oven-ready) lasagna noodles
- 1/4 cup all-purpose flour
- 2 1/2 Tbsp. olive oil
- 1 1/4 tsp. kosher salt, divided
- 2 cups low-sodium chicken stock
- 1/4 tsp. nutmeg
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna once assembled.
- Prepare the Filling: In a large skillet, heat 2 1/2 tablespoons of olive oil over medium heat. Add the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of kosher salt. Sauté the mixture for about 5 minutes until the mushrooms soften. Then add the fresh baby spinach and cook until wilted. Stir in the shredded cooked chicken and remove from heat.
- Make the Sauce: In a separate saucepan, combine the remaining 2 cups of low-sodium chicken stock, 2 cups of whole milk, 1/4 teaspoon of nutmeg, and 1 teaspoon of kosher salt. Bring the mixture to a slow simmer over medium heat. Whisk in a slurry made by mixing the 1/4 cup all-purpose flour with a small amount of cold liquid. Continue whisking and simmer the sauce until it thickens, about 5-8 minutes. Remove from heat and stir in the shredded Parmesan cheese.
- Assemble the Lasagna: In a baking dish, spread a thin layer of the prepared sauce. Place a layer of no-boil lasagna noodles over the sauce. Add a layer of the chicken and vegetable filling, then spoon more sauce over it. Repeat the layering process three more times, ending with a final layer of sauce and sprinkle the top evenly with shredded mozzarella cheese.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake at 375°F (190°C) for approximately 30-35 minutes, until the cheese is melted and bubbly and the noodles are tender.
- Rest Before Serving: Once baked, remove the lasagna from the oven and let it stand for 15-20 minutes to allow it to set and make slicing easier.
Notes
- Using no-boil lasagna noodles saves time and eliminates the step of pre-cooking noodles.
- You can substitute fresh herbs for dried herbs if preferred, using about three times the amount.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure you let the lasagna rest after baking to maintain its structure when sliced.
- For a lighter version, consider using part-skim mozzarella and low-fat milk.
