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Ingredients:
For the Filling:
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach (or 1 cup thawed and drained frozen spinach)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (optional)
For the Cheese Mixture:
- 15 ounces ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 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 cheese
Instructions:
- 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!