Chicken, Mushroom, and Spinach Lasagna

Ingredients:

• 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 1/4 tsp. kosher salt, divided
• 1 (6 oz.) bag fresh baby spinach
• 2 cups shredded cooked chicken
• 2 cups low-sodium chicken stock
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 tsp. nutmeg
• 1/2 cup shredded Parmesan cheese
• 8 no-boil (oven-ready) lasagna noodles
• 1 1/4 cups shredded mozzarella cheese

Directions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) to ensure it’s ready when the lasagna is assembled.
2. Prepare the Filling:
   Heat a large sauté pan over medium-high heat. Add the olive oil once the pan is hot, followed by the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of kosher salt. Sauté for about 5 minutes until the mushrooms soften, stirring occasionally.
   Add the baby spinach to the pan and cook until wilted and its moisture has evaporated. Remove the pan from heat and stir in the shredded cooked chicken. Set the mixture aside.
3. Make the Sauce:
   In a small bowl, create a slurry by whisking together 1/2 cup of the chicken stock with the all-purpose flour until it reaches a thick, milky consistency. Set this aside.
   In a small saucepan, combine the remaining 1 1/2 cups of chicken stock, whole milk, nutmeg, and 1 teaspoon of kosher salt. Bring the mixture to a slow simmer over medium heat, stirring occasionally.
   Once the mixture begins to bubble around the edges, whisk in the slurry. Continue to simmer for about 5-8 minutes until the sauce thickens, stirring occasionally. Stir in the shredded Parmesan cheese and remove the sauce from heat.
4. Assemble the Lasagna:
   Pour 1/2 cup of the sauce into the bottom of a 10×10-inch square baking dish. Top with 2 no-boil lasagna noodles, followed by 1 cup of the chicken mixture, 1 cup of the sauce, and 1/4 cup of shredded mozzarella cheese. Ensure the noodles are covered with sauce and press them down lightly if needed.
   Repeat the layers three more times, using the remaining noodles, chicken mixture, sauce, and cheese. The final layer should have slightly more sauce and the remaining mozzarella cheese on top.
5. Bake the Lasagna:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes. For a golden brown top, broil the lasagna for 2-3 minutes.
   Let the lasagna stand for 15-20 minutes before cutting and serving. This allows the layers to set and makes slicing easier.

Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: Makes 6-8 servings

Serving and Storage Tips:

Serving Tips:

• Portion Control: Allow the lasagna to cool for about 15-20 minutes after baking. This helps the layers set, making it easier to cut clean slices for serving.
• Pairing Suggestions: Complement the rich flavors of the lasagna with a light side dish, such as a crisp Caesar salad or a serving of garlic bread. A glass of Chardonnay or Pinot Noir pairs wonderfully with the creamy sauce and savory chicken.
• Garnishing: For added freshness and color, sprinkle chopped fresh parsley or basil on top of each slice before serving.

Storage Tips:

• Refrigeration: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in a microwave-safe dish and heat until warmed through, or reheat the entire dish in the oven at 350°F (175°C) for about 20 minutes.
• Freezing: For longer storage, you can freeze the lasagna. Wrap individual portions tightly in plastic wrap and aluminum foil, or store the entire lasagna in a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until fully warmed through.
• Make-Ahead Tip: This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. If frozen, bake straight from the freezer, adding an extra 15-20 minutes to the baking time.

Variations:

1. Vegetarian Version:
   Replace the chicken with additional vegetables such as zucchini, bell peppers, or eggplant. Sauté these vegetables along with the mushrooms and spinach for a hearty, meatless lasagna.
2. White Wine Sauce:
   For a richer sauce, replace 1/2 cup of the chicken stock with white wine. Simmer the wine with the stock and milk mixture to add depth and complexity to the sauce.
3. Gluten-Free Option:
   Use gluten-free lasagna noodles and substitute the all-purpose flour in the sauce with a gluten-free flour blend. Ensure all other ingredients, like chicken stock, are also gluten-free.
4. Spicy Kick:
   If you enjoy a bit of heat, increase the amount of red pepper flakes or add a diced jalapeño to the sautéed vegetables. You can also sprinkle some crushed red pepper on top before serving.
5. Cheesy Delight:
   For an extra cheesy lasagna, increase the amount of mozzarella and Parmesan cheese. You can also add ricotta cheese between the layers for added creaminess.
6. Herb-Infused Lasagna:
   Enhance the flavor by adding fresh herbs like thyme, rosemary, or parsley to the sauce. You can also mix fresh basil or oregano into the chicken mixture for a fragrant twist.
7. Creamy Alfredo Style:
   Substitute the chicken stock in the sauce with heavy cream for an Alfredo-style lasagna. This will result in a richer, creamier dish that pairs well with the spinach and mushrooms.
8. Pesto Chicken Lasagna:
   Add a layer of pesto sauce on top of the chicken mixture in each layer. The basil pesto adds a burst of fresh, herby flavor that complements the spinach and cheese.
9. Mushroom Medley:
   Use a variety of mushrooms like cremini, shiitake, or portobello for a deeper, earthier flavor. The combination of different mushrooms adds texture and richness to the dish.
10. Ricotta Addition:
    Add a layer of seasoned ricotta cheese between the layers for a creamier texture. Mix the ricotta with an egg, salt, pepper, and some chopped parsley or basil before spreading it over the noodles.

FAQs:

1. Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it. If you plan to freeze it, you can do so for up to 2 months. Just make sure to thaw it in the refrigerator before baking.

2. Can I use regular lasagna noodles instead of no-boil noodles?
Yes, you can use regular lasagna noodles. Just cook them according to the package instructions until al dente before layering them in the lasagna.

3. How can I make this recipe gluten-free?
To make this lasagna gluten-free, use gluten-free lasagna noodles and substitute the all-purpose flour with a gluten-free flour blend in the sauce.

4. Can I substitute the chicken with another protein?
Yes, you can substitute the chicken with ground turkey, beef, or even a plant-based meat substitute. Just make sure to cook the protein fully before layering it in the lasagna.

5. Can I add more vegetables to this lasagna?
Absolutely! You can add vegetables like zucchini, bell peppers, or even broccoli to the lasagna. Sauté them along with the mushrooms and spinach for added flavor and nutrition.

6. How do I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 2 months. Reheat in the microwave or oven until warmed through.

7. What can I serve with this lasagna?
This lasagna pairs well with a simple side salad, garlic bread, or steamed vegetables. A glass of white wine like Chardonnay also complements the dish nicely.

8. How do I prevent the lasagna from becoming too watery?
To avoid watery lasagna, make sure the spinach and mushrooms are cooked until all their moisture has evaporated. Additionally, use thick, high-quality chicken stock and full-fat milk for the sauce.

9. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the sautéed mushrooms and onions.

10. Can I make this lasagna spicy?
If you like a bit of heat, you can increase the amount of red pepper flakes or add a diced jalapeño to the vegetable mixture. You can also sprinkle crushed red pepper on top before serving.