Minggu, 11 Agustus 2019
Chicken spinach lasagna is a brand new twist on normal lasagna that may hold you coming again for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk primarily founded sauce. It’s creamy, yet faded and doesn’t style like you’re consuming masses of noodles.
Anytime I get an excuse so as to feature extra veggies into my meals…I’m all there! And this hen spinach lasagna is nothing brief of veggies. It’s made with recent white mushrooms, recent child spinach, and shredded cooked chicken. You can use leftover hen or rotisserie chicken. I took a lighter solution to the sauce.
I used hen broth as my base with a few milk after which flavored it with nutmeg and Parmesan. So it’s now not overly heavy.
Then the spinach combination and sauce is layered right into a sq. baking dish with no-boil lasagna noodles. No-boil noodles are thinner than normal noodles and take up taste so a lot better. So the executed lasagna is smooth and doesn’t really experience so “heavy” as in you’re consuming masses of noodles.
Even my hubby who isn’t a fan of pasta gave me thumbs up. I promise you wont miss the normal ricotta cheese lasagna as soon as you strive this hen lasagna.
MORE CHICKEN RECIPES YOU MIGHT LIKE
One-Pan Chicken with Zucchini and Corn
One-Pan Balsamic Chicken
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CHICKEN MUSHROOM AND SPINACH LASAGNA
4.8 from 23 reviews
Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk primarily founded sauce. It’s creamy, yet faded and doesn’t style like you’re consuming masses of noodles.
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 1/2 tsp. kosher salt, divided
1 (6 oz.) bag recent child spinach
2 cups shredded cooked chicken
2 1/2 cups hen stock
1 1/2 cups milk (I used entire milk)
1/4 tsp. nutmeg
1/4 cup all-purpose flour
1/2 cup shredded Parmesan cheese
8 no-boil lasagna noodles
1 1/4 cups shredded mozzarella cheese
Preheat the oven to 375 ranges F.
Heat a big sauté pan over medium-high heat. When hot, upload oil after which the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or till the mushrooms soften. Make certain all the liquid has evaporated from the mushrooms earlier than going to step 3.
Stir in spinach and cook dinner till the spinach wilts. Then take away the pan from the warmth and stir within the cooked chicken. Set aside.
In a small saucepan, combine the hen broth, milk, nutmeg, and ultimate 1 teaspoon of salt. Bring to a sluggish simmer over medium heat. Once the combination begins to bubble up round the edges, progressively whisk within the flour and allow simmer till thickened, about 5 minutes. Stir in Parmesan cheese after which take away from heat.
Pour 1/2 cup sauce into backside of 10X10 sq. baking dish, best with 2 noodles, 1 cup hen mixture, 1 cup sauce, and 1/4 cup mozzarella, making certain noodles are blanketed with sauce. You can also press them down lightly. Repeat 3 extra layers with noodles, chicken, sauce, and cheese. Last layer may have moderately extra sauce and ultimate cheese on top.
Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes earlier than serving.
Amount Per Serving
% Daily Value*
Total Fat 10.1g16%
Total Carbohydrate 33.5g11%
Vitamin A 5%Vitamin C 6%