A new twist on classical lasagna is chicken spinach lasagna that keeps you coming back for even more! Shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and a delightful milk-based sauce are used in this meal.
It’s creamy but still light, and it wouldn’t taste like a lot of noodles you’re eating. For a well-balanced meal, serve it with your favorite homemade salad tossed in a Greek dressing.
I’ll take any opportunity to include more vegetables! And the chicken spinach lasagna is nothing short of veggies. Fresh white mushrooms, baby spinach, and shredded cooked chicken make up this dish.
You could use leftover chicken or rotisserie chicken. I was taking the sauce with a lighter approach.
I used chicken broth with a little milk as my base, then flavored it with parmesan and nutmeg. It’s not overly heavy, then.
The spinach and sauce mixture is then put into a square baking dish with no-boiled lasagna noodles.
No-boil noodles are thinner and have a much better flavor than regular noodles. As a result, the finished lasagna is delicate and does not feel as “heavy” as you might expect when eating a lot of noodles.
Chicken Spinach Lasagna
A new twist on classical lasagna is chicken spinach lasagna that keeps you coming back for even more! Shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and a delightful milk-based sauce are used in this meal.
Prep Time: 25 mins
Cook Time: 1 hour
Total Time: 1 hour 25 mins
Yield: 8
INGREDIENTS
2 1/2 Tbsp. olive oil
1 cup of chopped onion
2 Tbsp. of minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. of dried basil
1 tsp. of dried oregano
1/2 tsp. of red pepper flakes
1 1/2 tsp. of kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups of shredded cooked chicken
2 1/2 of cups low-sodium chicken stock
1 1/2 cups milk (I used whole milk)
1/4 tsp. of nutmeg
1/4 cup of all-purpose flour
1/2 cup of shredded Parmesan cheese
8 no-boil lasagna noodles
1 1/4 cups of shredded mozzarella cheese
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