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.

Chicken Spinach Lasagne

This lasagne is easy to make and is loaded with lean chicken and spinach for a nutritional boast. Its delicious and stores well. Katalina over at Peas and Peonies says its the best.....and I tend to agree

1 onion, chopped
1 lb. ground chicken
1 garlic head (9-10 cloves), minced
1 bell pepper, chopped
1 tablespoon tomato paste
5 cups raw fresh spinach
½ cup oil + 3 tablespoons
16 oz / 4 cups mozzarella cheese, grated
15 oz marinara sauce
16 lasagna sheets
salt and pepper

• In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
• In the meantime, in a medium saucepan over medium heat 
• Add ½ cup of oil once the saucepan is hot. 
• Add the chopped onion and minced garlic 
• Cook until onion is tender, stirring occasionally, around 5 minutes. 
• Add the chopped bell pepper, stir and cook for another 5 minutes. 
• Add the tomato paste and ground chicken. 
• Mix well so the ingredients get combined, and cook for about 5 minutes. 
• Once the chicken is almost cooked add the spinach 
• Cook until the spinach has shrink in size and is tender, around 5-6 minutes. 
• Add salt and pepper to taste. 
• Turn off the heat.
• In the meantime, add some salt and 2 tablespoons of oil to the boiling water
• Add the lasagne sheets. 
• Cook based on box instructions, usually it takes 7-9 minutes . 
• Transfer lasagne sheets to a colander, give them a bath in cold water and drain.
• Start assembling the lasagna. trimming the length of the lasagna sheets to fit your pan. 
• Preheat oven to 400F.
• Start by greasing the lasagna pan with the remaining 1 tablespoon of oil.
• Lay 5 lasagna sheets on the bottom of the pan, 
• Top it with half of the chicken mixture 
• Follow by 5 ounces of marinara sauce 
• Add 1½ cups of grated mozzarella cheese. 
• Repeat this for the second layer of lasagna sheets, chicken mixture, marinara sauce and cheese. 
• Top with the final layer of 6 lasagna sheets, 
• You could also add the pieces from the trimmed sheets 
• Cover with the remaining 5 ounces of marinara sauce 
• Top with the remaining 1 cup of cheese.
• Place lasagne in the fridge for 24 hours, or bake it immediately for 30 - 40 minutes.
• Let lasagne cool down 15-20 minutes before serving, as this will help cutting it.
• Garnish with fresh herbs and serve