A delicious and creamy lasagna featuring layers of spinach, mushrooms, and chicken, topped with a rich cheese blend.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40-45 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken
9 lasagna noodles
2 tablespoons olive oil
8 ounces mushrooms, sliced
3 cups fresh spinach
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
15 ounces ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups marinara sauce
1/2 cup heavy cream
Instructions
Preheat the oven to 375°F.
In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 5 minutes until they are tender.
Stir in fresh spinach, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta cheese, egg, and half of the mozzarella cheese. Mix well until smooth.
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 half of the ricotta mixture over the noodles, followed by half of the spinach and mushroom mixture.
Pour 1 cup of marinara sauce over the top, then sprinkle with 1/3 of the remaining mozzarella cheese.
Repeat the layers: 3 noodles, the remaining ricotta mixture, the remaining spinach and mushroom mixture, 1 cup of marinara sauce, and another 1/3 of the mozzarella cheese.
Top with the final 3 noodles, the remaining marinara sauce, heavy cream, and the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Let it cool for 10 minutes before slicing.
Notes
For added flavor, consider adding crushed red pepper flakes to the marinara sauce for a spicy kick.
You can substitute ground turkey or beef for the shredded chicken if preferred.