Ingredients:
For the Filling:
2 tablespoons olive oil
1 pound chicken breast or thighs, diced
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
3 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste
For the Ricotta Mixture:
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/4 cup chopped fresh parsley (optional)
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese (for topping)
1/2 cup grated Parmesan cheese (for topping)
For Assembly:
9-12 lasagna noodles (depending on the size of your baking dish)
Fresh basil or parsley for garnish (optional)
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook the Chicken Mixture:
Heat olive oil in a large skillet over medium heat.
Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
Add garlic and mushrooms, and cook until mushrooms are tender, about 5 minutes.
Stir in the spinach and cook until wilted. Return the chicken to the skillet.
Season with thyme, basil, salt, and pepper. Mix well and remove from heat.
Prepare the Ricotta Mixture:
In a medium bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and parsley (if using). Mix until smooth.
Cook the Lasagna Noodles:
Cook the lasagna noodles according to package instructions. Drain and lay them out on a baking sheet or wax paper to prevent sticking.
Assemble the Lasagna:
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Place a layer of lasagna noodles over the sauce.
Spread a portion of the ricotta mixture over the noodles.
Add a layer of the chicken, mushroom, and spinach mixture.
Repeat the layers (noodles, ricotta mixture, chicken mixture) until you’ve used up your ingredients, finishing with a layer of noodles and marinara sauce on top.
Sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Rest and Serve:
Let the lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.
Garnish with fresh basil or parsley if desired.
Enjoy this hearty and flavorful lasagna that’s packed with savory chicken, mushrooms, and spinach!