Irresistible Chicken Mushroom and Spinach Lasagna: A Flavor Explosion!

Welcome to a culinary adventure that blends the richness of shredded chicken, the earthiness of mushrooms, and the freshness of spinach in an exquisite Chicken Mushroom and Spinach Lasagna. This mouthwatering dish is a symphony of flavors, layered with a creamy bechamel sauce, and baked to perfection. Get ready to elevate your lasagna experience with this indulgent recipe that promises to be a family favorite.

In our cozy kitchen, the Chicken Mushroom and Spinach Lasagna has become a culinary love story. Picture this: the aroma of sautéed onions and garlic filling the air, the sizzle of mushrooms dancing in the pan, and the vibrant green spinach wilting into the mix. This recipe has seamlessly woven itself into our family’s dinner routine, with every layer telling a tale of comfort and joy. It’s the dish my husband requests for special occasions and the one that makes our little family dinners truly unforgettable.

Why This Chicken Mushroom and Spinach Lasagna:

Indulgence Meets Simplicity

• Dynamic Flavor Profile: This lasagna is a harmonious blend of savory chicken, earthy mushrooms, and vibrant spinach, creating a burst of flavors in every bite.
• Creamy Bechamel Magic: The luscious bechamel sauce, infused with nutmeg and Parmesan, adds a velvety texture that elevates this lasagna to gourmet heights.
• No-Boil Noodles Convenience: Save time with no-boil lasagna noodles, making the preparation of this indulgent dish a breeze.
• Family-Favorite: Tested and loved, this recipe is a guaranteed hit at family gatherings or cozy dinners, leaving everyone craving more.

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 1/4 tsp. kosher salt, divided
• 1 (6 oz.) bag fresh baby spinach
• 2 cups shredded cooked chicken
• 2 cups low-sodium chicken stock (475 ml or 1 lb.)
• 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

Directions:

1. Preheat the oven to 375 degrees F.
2. In a sauté pan, cook onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon salt until mushrooms soften.
3. Add spinach; cook until wilted. Stir in cooked chicken and set aside.
4. Make a slurry with 1/2 cup chicken stock and flour. In a saucepan, combine remaining chicken broth, milk, nutmeg, and 1 teaspoon salt. Simmer and add the slurry, whisking until thickened. Stir in Parmesan cheese and remove from heat.
5. In a 10X10 baking dish, layer noodles, chicken mixture, sauce, and mozzarella. Repeat for three more layers, ensuring noodles are covered with sauce. Top the final layer with extra sauce and remaining cheese.
6. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. Broil for 2-3 minutes for a golden-brown top. Let stand 15-20 minutes before serving.

Notes:

• For a vegetarian twist, omit the chicken and enhance the mushrooms and spinach.
• Experiment with different types of mushrooms for varied flavors.
• Make ahead and refrigerate, allowing the flavors to meld for an even more delicious result.
• Nutritional information: Calories per serving (assuming 8 servings) – approximately 480 kcal.