Chicken Mushroom and Spinach Lasagna
Ingredients:
9 lasagna noodles
2 cups cooked chicken, shredded
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
10 oz mushrooms, sliced
4 cups fresh spinach
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups Alfredo sauce
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prep Noodles: Cook lasagna noodles according to package instructions. Drain and set aside.
Sauté Veggies: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until softened. Add mushrooms and cook until they release their moisture. Stir in spinach until wilted. Season with salt and pepper.
Mix Ricotta: In a bowl, mix ricotta cheese with the egg, salt, and pepper.
Layer Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, followed by a third of the ricotta mixture, sautéed veggies, shredded chicken, and mozzarella cheese. Repeat layers twice more, finishing with mozzarella and Parmesan on top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is golden and bubbly.
Serve: Let it rest for 10 minutes before serving. Garnish with chopped parsley.
Notes:
You can substitute chicken with turkey or tofu for a vegetarian option.
Add a dash of red pepper flakes for a spicy kick.
Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins | Kcal: ~450 per serving | Servings: 6-8
