2 ½ tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
8 oz white mushrooms, thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 ¼ teaspoons kosher salt, divided
1 (6 oz) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken broth
¼ cup all-purpose flour
2 cups whole milk
¼ teaspoon ground nutmeg
½ cup shredded Parmesan cheese
8 no-boil lasagna noodles
1 ¼ cups shredded mozzarella cheese
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Sauté the Vegetables: Heat a large sauté pan over medium-high heat. Once hot, add the olive oil followed by the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ teaspoon of salt. Sauté for about 5 minutes or until the mushrooms soften, stirring occasionally.
Add the Spinach and Chicken: Stir in the spinach and cook until wilted and its moisture has evaporated. Remove from heat and stir in the cooked shredded chicken. Set aside.
Prepare the Sauce: In a small bowl, whisk together ½ cup of chicken broth and the flour to form a slurry. Set aside. In a small saucepan, combine the remaining 1 ½ cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occasionally. Once the mixture bubbles around the edges, whisk in the slurry, and simmer until thickened, about 5-8 minutes, stirring occasionally. Stir in the Parmesan cheese and remove from heat.
Assemble the Lasagna: Spread ½ cup of the sauce on the bottom of a 10×10-inch baking dish. Layer 2 lasagna noodles on top, followed by 1 cup of the chicken mixture, 1 cup of the sauce, and ¼ cup of shredded mozzarella. Repeat this layering process three more times. For the final layer, top with the remaining sauce and mozzarella cheese.
Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. If desired, broil for 2-3 minutes to achieve a golden brown top.
Rest and Serve: Let the lasagna stand for 15-20 minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 380 kcal per serving | Servings: 6-8 servings
Tips:
For added flavor, sauté the mushrooms with a splash of white wine before adding the spinach.
Letting the lasagna rest before slicing will help it hold its shape when serving.