Creamy Chicken Mushroom & Spinach Lasagna

A savory and creamy chicken lasagna layered with spinach, mushrooms, and a rich cheesy sauce, perfect for a delightful dinner experience.

INGREDIENTS:

Olive oil.
Onion, chopped.
Garlic, minced.
White mushrooms, sliced.
Dried basil.
Dried oregano.
Red pepper flakes.
Kosher salt.
Baby spinach.
Cooked chicken, shredded.
Low-sodium chicken stock.
All-purpose flour.
Whole milk.
Nutmeg.
Parmesan cheese, shredded.
No-boil lasagna noodles.
Mozzarella cheese, shredded.

DIRECTIONS:

Begin by setting your oven to a temperature of 375°F (190°C).
Warm a big pan over medium-high flame before adding olive oil.
Toss in onions, garlic, mushrooms, basil, oregano, pepper flakes, and 1/4 teaspoon of salt; cook until mushrooms tenderize.
Introduce the spinach to the mixture and sauté until completely wilted, removing excess moisture.
Mix in shredded chicken, then set this mix aside.
For the sauce, whisk together a portion of chicken stock with flour to form a thick blend.
Heat the rest of the stock, milk, nutmeg, and salt in a pot, simmering until the edges bubble.
Add the flour blend while whisking, continuing to simmer and thicken for 5-8 minutes.
Stir Parmesan into the sauce before taking it off heat …