Chicken Mushroom and Spinach Lasagna

Ingredients:

9 lasagna noodles

2 tbsp olive oil

1 lb chicken breast, cooked and shredded

2 cups mushrooms, sliced

3 cups fresh spinach, chopped

1 medium onion, diced

3 cloves garlic, minced

3 cups ricotta cheese

1 egg, beaten

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 cups Alfredo sauce

Salt and pepper to taste

1/2 tsp dried basil

1/2 tsp dried oregano

Fresh parsley, chopped (for garnish)

Directions:

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.

Cook lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Add sliced mushrooms to the skillet and cook for 5-7 minutes, or until they release their moisture and become tender. Add chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, dried basil, and dried oregano. Remove from heat.

In a medium bowl, mix the ricotta cheese with the beaten egg, salt, and pepper. Set aside.

Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce. Top with half of the ricotta mixture, half of the shredded chicken, half of the mushroom and spinach mixture, 1 cup of mozzarella cheese, and 1/3 of the remaining Alfredo sauce.

Repeat the layers with 3 more lasagna noodles, the remaining ricotta mixture, chicken, mushroom and spinach mixture, 1 cup of mozzarella cheese, and another 1/3 of the Alfredo sauce.

Top with the last 3 lasagna noodles, remaining Alfredo sauce, and the rest of the mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.

Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley.

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 80 minutes

Kcal: 480 kcal | Servings: 8 servings