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.

Yield: 8

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 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

Preheat the oven to 375 degrees F.
Heat a large sauté pan over medium-high heat. When hot, add oil and then the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften. Make sure all of the liquid has evaporated from the mushrooms before going to step 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.

For full instructions kindly visit littlebroken.com.