HeIngredients:For the Filling:2 cups shredded cooked chicken (rotisserie chicken works great)8 ounces mushrooms, sliced2 cups fresh spinach (or 1 cup thawed and drained frozen spinach)1 medium onion, diced3 garlic cloves, minced1 tablespoon olive oilSalt and pepper, to taste1 teaspoon Italian seasoning (optional)For the Cheese Mixture:15 ounces ricotta cheese1 egg1 cup grated Parmesan cheese1 teaspoon salt1/2 teaspoon pepper1/4 cup chopped fresh parsley (optional)For Assembly:9-12 lasagna noodles (no-boil or regular)3 cups marinara sauce (store-bought or homemade)2 cups shredded mozzarella cheeseInstructions:Prepare the Filling:Heat olive oil in a large skillet over medium heat. Sauté the onions until soft, about 3-4 minutes.Add mushrooms and garlic, cooking for 5 minutes until the mushrooms are tender.Stir in the spinach and cook until wilted (if fresh) or heated through (if frozen).Season with salt, pepper, and Italian seasoning. Mix in the shredded chicken and set aside.Make the Cheese Mixture:In a bowl, combine ricotta, egg, Parmesan, salt, pepper, and parsley (if using). Mix well.Assemble the Lasagna:Preheat the oven to 375°F (190°C).Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.Add a layer of lasagna noodles over the sauce.Spread half the chicken-mushroom-spinach filling on the noodles.Add half of the ricotta mixture on top.Spoon on more marinara sauce and sprinkle with mozzarella.Repeat the layers (noodles, filling, ricotta, sauce, mozzarella) until you run out of ingredients, finishing with noodles topped with sauce and mozzarella.Bake:Cover the dish with foil (spray with cooking spray to prevent sticking).Bake for 25 minutes, then remove the foil and bake for 15-20 minutes until the cheese is bubbly and golden.Cool and Serve:Let the lasagna rest for 10-15 minutes before slicing to help it hold its shape. Enjoy!
Chicken, Mushroom, and Spinach Lasagna
