Chicken, Mushroom, and Spinach Lasagna 🍗🍄🌿
Ingredients:
For the Chicken Mixture:
2 cups cooked chicken, shredded or diced
2 cups mushrooms, sliced
2 cups fresh spinach
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
For the Ricotta Mixture:
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped
For the Lasagna:
9 lasagna noodles, cooked and drained
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Prepare the Chicken Mixture:
In a large skillet, heat olive oil over medium heat.
Add garlic and onion, sauté until softened, about 3 minutes.
Add mushrooms and cook until tender, about 5 minutes.
Stir in shredded chicken, spinach, basil, oregano, salt, and pepper. Cook until spinach is wilted. Remove from heat.
Prepare the Ricotta Mixture:
In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, and parsley. Mix until well blended.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Place 3 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles.
Add 1/3 of the chicken mixture on top of the ricotta layer.
Sprinkle with a bit of shredded mozzarella cheese.
Repeat the layers twice more, ending with a layer of noodles topped with marinara sauce and remaining mozzarella and Parmesan cheese.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Cool & Serve:
Let the lasagna cool for about 10 minutes before slicing.
Serve warm and enjoy this comforting dish!