Chicken, Mushroom, and Spinach Lasagna: A Family Favorite

Introduction

Lasagna has always been a comforting dish in my household, bringing together layers of flavor and a satisfying texture. Recently, I decided to try a twist on the classic recipe by adding chicken, mushrooms, and spinach, and it quickly became a family favorite. The creamy sauce combined with the savory chicken and earthy mushrooms makes for a hearty meal that everyone loves. My kids went back for seconds, and my husband couldn’t stop raving about it! This Chicken, Mushroom, and Spinach Lasagna is not only delicious but also a fantastic way to sneak in some veggies. Here’s how you can make this delightful dish at home.

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
• 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

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure it’s ready when the lasagna is assembled.

Prepare the Filling

1. Heat a large sauté pan over medium-high heat.
2. Add the olive oil once the pan is hot, followed by the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of kosher salt.
3. Sauté for about 5 minutes until the mushrooms soften, stirring occasionally.
4. Add the baby spinach to the pan and cook until wilted and its moisture has evaporated.
5. Remove the pan from heat and stir in the shredded cooked chicken. Set the mixture aside.

Make the Sauce

1. In a small bowl, create a slurry by whisking together 1/2 cup of the chicken stock with the all-purpose flour until it reaches a thick, milky consistency. Set this aside.
2. In a small saucepan, combine the remaining 1 1/2 cups of chicken stock, whole milk, nutmeg, and 1 teaspoon of kosher salt. Bring the mixture to a slow simmer over medium heat, stirring occasionally.
3. Once the mixture begins to bubble around the edges, whisk in the slurry.
4. Continue to simmer for about 5-8 minutes until the sauce thickens, stirring occasionally.
5. Stir in the shredded Parmesan cheese and remove the sauce from heat.

Assemble the Lasagna

1. Pour 1/2 cup of the sauce into the bottom of a 10×10-inch square baking dish.
2. Top with 2 no-boil lasagna noodles, followed by 1 cup of the chicken mixture, 1 cup of the sauce, and 1/4 cup of shredded mozzarella cheese. Ensure the noodles are covered with sauce and press them down lightly if needed.
3. Repeat the layers three more times, using the remaining noodles, chicken mixture, sauce, and cheese. The final layer should have slightly more sauce and the remaining mozzarella cheese on top.

Bake the Lasagna

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 15 minutes.
3. For a golden brown top, broil the lasagna for 2-3 minutes.
4. Let the lasagna stand for 15-20 minutes before cutting and serving. This allows the layers to set and makes slicing easier.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 450

Preparation Time

• Total Time: 1 hour
• Prep Time: 25 minutes
• Cook Time: 35 minutes

How to Serve

• Serve warm, directly from the baking dish.
• Garnish with fresh herbs like basil or parsley for added flavor and color.
• Pair with a light salad or garlic bread for a complete meal.
• Offer grated Parmesan cheese on the side for those who want an extra cheesy finish.

Additional Tips

1. Shredded Chicken: Use rotisserie chicken for a quicker preparation or cook your own chicken breast for a fresher taste.
2. Mushroom Varieties: Experiment with different types of mushrooms such as cremini or shiitake for deeper flavors.
3. Spinach Options: If you prefer, you can substitute fresh spinach with frozen spinach; just ensure it’s thoroughly thawed and drained.
4. Sauce Thickness: Adjust the thickness of the sauce by altering the amount of flour; add more for a thicker sauce, less for a lighter one.
5. Make Ahead: This lasagna can be assembled a day ahead; just refrigerate and bake when ready.

Recipe Variations

• Vegetarian Version: Omit the chicken and add more vegetables like zucchini, bell peppers, or artichokes.
• Cheesy Lasagna: Increase the amount of mozzarella and Parmesan cheese for a more indulgent dish.
• Spicy Kick: Add more red pepper flakes or incorporate diced jalapeños for a spicy variation.
• Herb-Infused: Mix in fresh herbs like thyme or rosemary for an aromatic touch.

Serving Suggestions

• Serve alongside a crisp Caesar salad or mixed greens for a refreshing contrast.
• Add a side of garlic bread or breadsticks to soak up the delicious sauce.
• A glass of white wine, like Pinot Grigio, complements the flavors beautifully.

Freezing and Storage

• Freezing: You can freeze uncooked lasagna for up to 3 months. Assemble the lasagna, cover it tightly with plastic wrap and then foil, and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

FAQ Section

1. Can I use regular lasagna noodles?
   Yes, but you will need to cook them beforehand according to the package instructions.
2. Is this lasagna gluten-free?
   To make it gluten-free, use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
3. Can I prepare this lasagna in advance?
   Absolutely! You can assemble it a day ahead and bake it when you’re ready to serve.
4. What can I substitute for chicken?
   You can use shredded turkey, cooked sausage, or even just extra vegetables.
5. How do I know when the lasagna is done?
   It should be bubbly and golden brown on top. You can check by inserting a knife into the center; it should feel hot.
6. Can I use low-fat milk instead of whole milk?
   Yes, but the sauce may be less creamy.
7. What can I use instead of Parmesan cheese?
   Grated Pecorino Romano or nutritional yeast can be good alternatives.
8. Can I add other vegetables?
   Certainly! Feel free to add zucchini, bell peppers, or even roasted eggplant.
9. How long does this lasagna last in the fridge?
   It will last for up to 3 days in an airtight container.
10. Can I reheat it multiple times?
    It’s best to reheat only once to maintain quality, but you can reheat multiple times if necessary.

Conclusion

This Chicken, Mushroom, and Spinach Lasagna is a delightful and comforting dish that brings together wholesome ingredients in a satisfying manner. It’s perfect for family gatherings, weeknight dinners, or meal prep for the week ahead. With layers of chicken, mushrooms, and creamy sauce, every bite is a burst of flavor that will have your loved ones asking for more. Whether you’re an experienced chef or just starting, this lasagna is a recipe worth trying. Enjoy the delightful process of making it and the even more delightful experience of sharing it with those you care about!

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