Chicken Mushroom and Spinach Lasagna

Chicken, Mushroom, and Spinach Lasagna Recipe

Ingredients

For the Chicken Mixture:

• 2 cups cooked chicken, shredded or diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 cups fresh spinach
• Salt and pepper to taste

For the Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 cup chicken broth
• 1/2 teaspoon nutmeg (optional)
• Salt and pepper to taste

For the Lasagna:

• 9-12 lasagna noodles, cooked according to package instructions
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions

1. Prepare the Chicken Mixture:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the onion and garlic, and sauté until the onion is translucent.
   • Add the mushrooms and cook until they are tender and any liquid has evaporated.
   • Stir in the spinach and cook until wilted.
   • Add the cooked chicken, season with salt and pepper, and mix well. Remove from heat and set aside.
2. Make the Sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Add the flour and whisk constantly for about 2 minutes to make a roux.
   • Gradually add the milk and chicken broth, whisking continuously to avoid lumps.
   • Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
   • Season with nutmeg (if using), salt, and pepper. Remove from heat.
3. Prepare the Ricotta Mixture:
   • In a medium bowl, combine the ricotta cheese and egg. Mix well.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of the sauce in the bottom of a 9×13-inch baking dish.
   • Place a layer of cooked lasagna noodles over the sauce.
   • Spread half of the ricotta mixture over the noodles.
   • Add half of the chicken mixture on top of the ricotta.
   • Pour a layer of sauce over the chicken mixture.
   • Sprinkle with a third of the mozzarella and Parmesan cheese.
   • Repeat the layers: noodles, ricotta, chicken mixture, sauce, and cheese.
   • Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan cheese.
5. Bake:
   • Cover the lasagna with aluminum foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly.
   • Let the lasagna rest for 10-15 minutes before serving.
6. Serve:
   • Garnish with fresh basil or parsley if desired.
   • Serve warm and enjoy!

Feel free to modify this recipe to suit your taste, such as adding other vegetables or using different types of cheese.