Chicken Mushroom and Spinach Lasagna

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. Thank you Little Broken

2 1/2 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
1/2 tsp. red pepper flakes
1 1/4 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
2 cups whole milk
1/4 tsp. nutmeg
1/2 cup shredded Parmesan cheese
8 no-boil (oven-ready) lasagna noodles
1 1/4 cups shredded mozzarella cheese

• Preheat the oven to 375 degrees F.
• Heat a large sauté pan over medium-high heat. 
• Add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. 
• Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. 
• Make sure all of the liquid from the mushrooms has evaporated 
• Stir in spinach; cook until wilted and all of its moisture has evaporated. 
• Remove the pan from the heat and stir in the cooked chicken. Set it aside.
• In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. 
• It should be thick milky consistency. Set it aside. 
• In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. 
• Bring to a slow simmer over medium heat, stirring occassionally. 
• Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop. 
• Simmer until thickened, about 5-8 minute, whisking occassionally. 
• 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 15-20 minutes before cutting and serving.