Chicken, Mushroom, and Spinach Lasagna
This Chicken, Mushroom, and Spinach Lasagna is a comforting dish featuring layers of creamy ricotta, tender chicken, and vibrant spinach.
Servings: 6 servings
Equipment
- Large Skillet
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 2.5 Tbsp Olive Oil
- 1 cup Chopped Onion
- 2 Tbsp Minced Garlic
- 8 oz White Mushrooms, thinly sliced
- 1 tsp Dried Basil
- 2 cups Cooked, shredded Chicken
- 3 cups Fresh Spinach
- 15 oz Ricotta Cheese
- 1 large Egg
- 2 cups Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 9 pieces Lasagna Noodles
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and mushrooms, cooking until tender, about 5-6 minutes.
- Stir in basil, shredded chicken, and spinach. Cook until spinach wilts. Season with salt and pepper. Remove from heat.
- In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
- In a 9x13-inch baking dish, spread a thin layer of the chicken mixture. Top with 3 noodles. Add half the ricotta mixture, more chicken mixture, and a sprinkle of mozzarella. Repeat. Finish with a final layer of noodles, chicken mixture, remaining mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 15-20 minutes until golden and bubbly. Let cool 10 minutes before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions in freezer-safe containers for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until heated through.