Ingredients
· 4 tbsp olive oil
· 2 cup chopped onion
· 4 tsp minced garlic
· 16 oz white mushrooms, thinly sliced
· 2 tsp basil
· 2 tsp oregano
· 1 tsp red pepper flakes
· 3 tsp kosher salt
· 10 oz bag fresh baby spinach
· 4 cups shredded cooked chicken
· 5 cups chicken stock
· 3 cups milk
· 1/2 cup flour
· 1 cup shredded parmesan
· 16 oz no-boil lasagna noodles
· 2 1/2 cup shredded mozzarella
Directions
1. Preheat oven to 375 degrees
2. Heat a large saute pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until liquid has evaporated.
3. In small sauce pan combine broth, milk, and 1 teaspoon of salt. Simmer over medium heat. Once it starts to simmer whisk in flour. let simmer for 5-10 minutes. Stir in parmesan cheese and then remove from heat.
4. Add spinach to mushrooms, saute. Add cooked chicken, set aside.
5. Layer sauce, chicken mixture, noodles, and mozzarella in 9x13 pan.
6. Bake covered for 30 minutes, then uncovered for 15. Let stand 5 minutes before eating.
Comments