CHICKEN MUSHROOM AND SPINACH LASAGNA

Chicken spinach lasagna could be a new twist on ancient lasagna which will keep you coming for more! created with cut chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk primarily based sauce. It’s creamy, nevertheless lightweight and doesn't style like you’re intake various noodles.

Anytime i purchase AN excuse to feature additional veggies into my meals…I’m all there! And this chicken spinach lasagna is nothing in need of veggies. It’s created with contemporary white mushrooms, contemporary baby spinach, and cut baked chicken. you'll use leftover chicken or rotisserie chicken. I took a lighter approach to the sauce.

I used chicken stock as my base with some milk and so seasoned it with nutmeg and Parmesan. thus it's not to a fault serious. Then the spinach mixture and sauce is bedded into a sq. baking dish with no-boil lasagna noodles.

No-boil noodles area unit dilutant than regular noodles and absorb flavor such a lot higher. that the finished lasagna is delicate and doesn't feel thus “heavy” as in you’re intake various noodles. Even my mate UN agency isn't a follower of food gave Pine Tree State thumbs up. I promise you wont miss the standard cheese cheese lasagna once you are attempting this chicken lasagna.

INGREDIENTS

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

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. 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.
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.

Recipe From : Little Broken