Chicken Mushroom and Spinach Lasagna - made with shredded chicken, fresh spinach, mushrooms, and light sauce.
2½ 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
½ tsp. red pepper flakes
1½ tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2½ cups chicken stock
1½ cups milk (I used whole milk)
¼ tsp. nutmeg
¼ cup all-purpose flour
½ cup shredded Parmesan cheese
8 no-boil lasagna noodles
1¼ cups shredded mozzarella cheese
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 ½ 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.