This Chicken and Mushroom Lasagna Is a Dinner Wonderland
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This chicken lasagna from Little Broken offers a savory, vegetable-heavy take on a classic. It’s not too hard or time-consuming to make, either. With no-cook lasagna noodles and shredded rotisserie chicken meat instead of ground beef, this delicious-looking lasagna is full of mushrooms and spinach in a relatively light sauce made with chicken broth and milk, so it comes out cheesy and comforting, but much lighter than the original.
In a large sauté pan, cook onion, garlic, and mushrooms with salt and some basil, oregano, and red pepper flakes for about five minutes, or until the onions and mushrooms have softened. The mushrooms will put off some liquid when cooked, so make sure all that extra liquid cooks off in the pan (otherwise your lasagna might wind up watery).
Add fresh baby spinach to the pan and stir it around until the spinach wilts, then take the whole pan off the heat and mix in shredded meat from a rotisserie chicken to make your filling. Set that aside while you mix up the sauce.
This lasagna’s sauce is a lighter take on cream sauce. Use a small saucepan to heat chicken broth, whole milk, and a bit of nutmeg to a slow simmer, then whisk in a bit of flour and let it cook for about five minutes until it thickens. Then stir in some Parmesan cheese. The nutmeg and Parmesan give it a nice, savory flavor without the heaviness of a heavy cream.
To assemble the lasagna, start by coating the bottom of the pan with the sauce, then layering no-cook lasagna noodles over that. Then spoon the chicken and spinach filling over the noodles, cover that with more sauce, and add a layer of mozzarella cheese. Repeat that process until you have four layers of noodles, filling, sauce, and cheese, then cover the pan with foil and bake it for 25 minutes, then take the cover off and bake it for 15 minutes more. If you like the cheese on top of your lasagna to be golden-brown on top, finish the lasagna under the broiler for a few minutes to crisp up the top of the lasagna.
Make sure to let the lasagna stand for a few minutes before serving, to let all the layers meld and solidify into shape so they won’t slide apart in a soupy mess when you cut into it. Then it’s ready to serve, maybe with a nice, crusty garlic bread on the side.
Get the recipe: Chicken Mushroom and Spinach Lasagna from Little Broken