Chicken Mushroom and Spinach Lasagna – Welcome to a mouthwatering journey with our Chicken Mushroom and Spinach Lasagna! This delectable recipe takes the traditional lasagna to a whole new level, combining tender chicken, earthy mushrooms, and nutritious spinach, all layered between luscious sauces and melted cheese. Prepare to be amazed as each bite delivers a burst of rich flavors and comforting textures. Whether you’re a lasagna aficionado or simply seeking a delightful family dinner, this recipe is sure to win your heart.
Picture this: it’s a cozy Sunday evening, and the aroma of a homemade Chicken Mushroom and Spinach Lasagna fills the air. As I set the piping hot dish on the table, my husband’s eyes light up with anticipation. It has become our go-to recipe, a comforting masterpiece that brings our little family together. One bite transports us to a world of culinary delight, reminding us of cherished moments and creating new memories. This lasagna has become a symbol of love and togetherness in our household, and we can’t wait to share it with you.
Why This Recipe Is a Must-Try?
- Perfect Fusion of Flavors: Our Chicken Mushroom and Spinach Lasagna is a harmonious blend of tender chicken, savory mushrooms, and vibrant spinach. Each ingredient brings its own unique taste, resulting in a symphony of flavors that will leave you craving more.
- Homemade Goodness: Unlike traditional lasagna recipes, ours takes a creative twist by incorporating fresh ingredients and homemade sauces. You’ll taste the difference as you savor every layer, knowing that you’ve created a wholesome and delicious meal for your loved ones.
- Effortless Preparation: No need to precook the lasagna noodles! With our oven-ready noodles, assembling this lasagna becomes a breeze. Spend less time in the kitchen and more time enjoying the company of your family while this delightful dish bakes to perfection.
- Versatile and Nutritious: This recipe offers a healthy twist to the classic lasagna, thanks to the addition of nutrient-packed spinach. It’s a great way to sneak in some greens without compromising on taste. Plus, the chicken provides a good source of lean protein, making it a well-rounded and satisfying meal.
Ingredients:
- 2 1/2 tablespoons of olive oil (35 grams)
- 1 cup of chopped onion (160 grams)
- 2 tablespoons of minced garlic (12 grams)
- 8 ounces of white mushrooms, thinly sliced (225 grams)
- 1 teaspoon of dried basil (1 gram)
- 1 teaspoon of dried oregano (1 gram)
- 1/2 teaspoon of red pepper flakes (1 gram)
- 1 1/4 teaspoons of kosher salt, divided (7 grams)
- 1 (6-ounce) bag of fresh baby spinach (170 grams)
- 2 cups of shredded cooked chicken (280 grams)
- 2 cups of low-sodium chicken stock (480 milliliters)
- 1/4 cup of all-purpose flour (30 grams)
- 2 cups of whole milk (480 milliliters)
- 1/4 teaspoon of nutmeg (0.5 grams)
- 1/2 cup of shredded Parmesan cheese (55 grams)
- 8 no-boil (oven-ready) lasagna noodles
- 1 1/4 cups of shredded mozzarella cheese (140 grams)
Directions:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Heat a large sauté pan over medium-high heat. Once hot, add the olive oil, followed by the chopped onion, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of kosher salt. Sauté the ingredients for about 5 minutes or until the mushrooms soften, stirring occasionally.
Ensure that all the liquid from the mushrooms has evaporated before proceeding to the next step.
Stir in the fresh baby spinach and cook until wilted, allowing all the moisture to evaporate. Remove the pan from the heat and add the cooked chicken. Set the mixture aside.
In a small bowl, create a slurry by whisking together 1/2 cup of chicken stock and the all-purpose flour until it forms a thick, milky consistency. Set the slurry aside.
In a small saucepan, combine the remaining 1 1/2 cups of chicken stock, whole milk, nutmeg, and 1 teaspoon of kosher salt. Place the saucepan over medium heat and bring the mixture to a slow simmer, stirring occasionally. Once the edges start bubbling, add the slurry to the sauce while whisking continuously. Allow the sauce to simmer for 5-8 minutes, or until it thickens, stirring occasionally. Stir in the Parmesan cheese, then remove the sauce from the heat.
To assemble the lasagna, pour 1/2 cup of the sauce into the bottom of a 10×10 square baking dish. Add 2 lasagna noodles, followed by 1 cup of the chicken and mushroom mixture, 1 cup of the sauce, and 1/4 cup of mozzarella cheese, ensuring the noodles are fully covered with sauce. Lightly press the layers down. Repeat this process for 3 more layers, using the remaining noodles, chicken mixture, sauce, and cheese. The last layer should have a slightly greater amount of sauce, with the remaining cheese sprinkled on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, uncover the dish and bake for an additional 15 minutes. If desired, broil the lasagna for 2-3 minutes to achieve a golden brown top. Allow the lasagna to stand for 15-20 minutes before cutting and serving.
Notes:
- Feel free to experiment with different types of mushrooms for unique flavors and textures.
- If you prefer a vegetarian option, you can omit the chicken and increase the amount of mushrooms and spinach.
- Make sure to use oven-ready lasagna noodles to save time and effort.
- Serve this delightful dish with a side salad or garlic bread for a complete meal.
Indulge in the heavenly flavors of our Chicken Mushroom and Spinach Lasagna, a dish that combines comfort, taste, and wholesome ingredients. This recipe has captivated the hearts and palates of countless families, including ours, with its irresistible blend of tender chicken, earthy mushrooms, vibrant spinach, and delectable cheeses. As you savor each bite, you’ll discover a symphony of flavors that will transport you to a world of culinary delight.
Whether you’re hosting a gathering or simply craving a satisfying homemade meal, this lasagna is a true crowd-pleaser. Its versatility allows for customization, making it suitable for both meat lovers and vegetarians alike. And the best part? It’s a dish that brings people together, creating moments of joy and connection around the dinner table.
So, gather your loved ones, roll up your sleeves, and embark on a culinary adventure with our Chicken Mushroom and Spinach Lasagna. Let the aroma fill your home, as laughter and warm conversations fill your hearts. This recipe is not just a dish; it’s an experience—a celebration of love, flavors, and the simple joys of sharing a delicious meal with those who matter most.
FAQs
Can I make this recipe ahead of time?
Absolutely! You can prepare the lasagna in advance, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake it as directed in the recipe. Keep in mind that you may need to adjust the baking time slightly, as the lasagna will be cold from the fridge.
Can I freeze the Chicken Mushroom and Spinach Lasagna?
Yes, you can freeze this lasagna for future enjoyment. Assemble the dish as instructed but refrain from baking it. Instead, cover it tightly with plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bake according to the recipe’s instructions.
Can I substitute the whole milk with a non-dairy alternative?
Yes, you can use a non-dairy milk of your choice as a substitute for whole milk in this recipe. Almond milk, soy milk, or oat milk are commonly used alternatives that can provide a similar creamy texture and taste.
Chicken Mushroom and Spinach Lasagna
Ingredients
- 2 1/2 tablespoons of olive oil 35 grams
- 1 cup of chopped onion 160 grams
- 2 tablespoons of minced garlic 12 grams
- 8 ounces of white mushrooms thinly sliced (225 grams)
- 1 teaspoon of dried basil 1 gram
- 1 teaspoon of dried oregano 1 gram
- 1/2 teaspoon of red pepper flakes 1 gram
- 1 1/4 teaspoons of kosher salt divided (7 grams)
- 1 6-ounce bag of fresh baby spinach (170 grams)
- 2 cups of shredded cooked chicken 280 grams
- 2 cups of low-sodium chicken stock 480 milliliters
- 1/4 cup of all-purpose flour 30 grams
- 2 cups of whole milk 480 milliliters
- 1/4 teaspoon of nutmeg 0.5 grams
- 1/2 cup of shredded Parmesan cheese 55 grams
- 8 no-boil oven-ready lasagna noodles
- 1 1/4 cups of shredded mozzarella cheese 140 grams
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Heat a large sauté pan over medium-high heat. Once hot, add the olive oil, followed by the chopped onion, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of kosher salt. Sauté the ingredients for about 5 minutes or until the mushrooms soften, stirring occasionally.
- Ensure that all the liquid from the mushrooms has evaporated before proceeding to the next step.
- Stir in the fresh baby spinach and cook until wilted, allowing all the moisture to evaporate. Remove the pan from the heat and add the cooked chicken. Set the mixture aside.
- In a small bowl, create a slurry by whisking together 1/2 cup of chicken stock and the all-purpose flour until it forms a thick, milky consistency. Set the slurry aside.
- In a small saucepan, combine the remaining 1 1/2 cups of chicken stock, whole milk, nutmeg, and 1 teaspoon of kosher salt. Place the saucepan over medium heat and bring the mixture to a slow simmer, stirring occasionally. Once the edges start bubbling, add the slurry to the sauce while whisking continuously. Allow the sauce to simmer for 5-8 minutes, or until it thickens, stirring occasionally. Stir in the Parmesan cheese, then remove the sauce from the heat.
- To assemble the lasagna, pour 1/2 cup of the sauce into the bottom of a 10x10 square baking dish. Add 2 lasagna noodles, followed by 1 cup of the chicken and mushroom mixture, 1 cup of the sauce, and 1/4 cup of mozzarella cheese, ensuring the noodles are fully covered with sauce. Lightly press the layers down. Repeat this process for 3 more layers, using the remaining noodles, chicken mixture, sauce, and cheese. The last layer should have a slightly greater amount of sauce, with the remaining cheese sprinkled on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, uncover the dish and bake for an additional 15 minutes. If desired, broil the lasagna for 2-3 minutes to achieve a golden brown top. Allow the lasagna to stand for 15-20 minutes before cutting and serving.
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