Chicken, Spinach, And Mushroom Lasagna Recipe

Name: Chicken, Spinach, And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unsalted chicken stock (such as Swanson); 1 1/2 pounds skinless, boneless chicken thighs, trimmed; 2 1/2 tablespoons olive oil; 1 1/2 cups chopped onion; 3 tablespoons minced garlic; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon crushed red pepper; 10 ounce sliced cremini mushrooms; 3 (6-ounce) packages fresh spinach; Cooking spray; 1 1/2 cups 2% reduced-fat milk; 1/2 cup all-purpose flour; 1/4 teaspoon ground nutmeg; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup); 12 no-boil lasagna noodles; 5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Servings: persons

3 cups unsalted chicken stock (such as Swanson)
1 1/2 pounds skinless, boneless chicken thighs, trimmed
2 1/2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon chopped fresh thyme
1/2 teaspoon crushed red pepper
10 ounce sliced cremini mushrooms
3 (6-ounce) packages fresh spinach
Cooking spray
1 1/2 cups 2% reduced-fat milk
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
12 no-boil lasagna noodles
5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

1
Bring stock to a boil in a large saucepan over medium-high heat. Add chicken; reduce heat, and simmer 18 to 20 minutes or until -chicken is done. Remove chicken from pan; reserve stock. When cool enough to handle, shred with 2 forks.
2
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; saute 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in chicken.
3
Preheat oven to 375u00b0.
4
Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring reserved stock to a boil over medium-high heat. Gradually add milk mixture to stock mixture, stirring constantly with a whisk. Stir in remaining 1 teaspoon salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat; stir in Parmigiano-Reggiano. Pour 1/2 cup sauce into bottom of each baking dish. Top each with 2 noodles, 1 1/2 cups chicken mixture, 3/4 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. Repeat layers once with noodles, chicken mixture, and sauce. Top dishes evenly with remaining 4 noodles, remaining 1/2 cup sauce, and remaining 3/4 cup mozzarella.
5
Cover dishes tightly with foil coated with cooking spray. Bake at 375u00b0 for 25 minutes. Uncover and bake at 375u00b0 for 10 to 15 minutes or until browned and bubbly, or follow freezing instructions. Let stand 5 minutes before serving.
6
How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in -refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375u00b0 for 25 minutes. Uncover and bake 5 minutes.

2147

kcal

Calories

Fat

257

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups unsalted chicken stock (such as Swanson), 1 1/2 pounds skinless, boneless chicken thighs, trimmed, 2 1/2 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Chicken, Spinach, And Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Spinach, And Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions