Chicken, Mushroom, and Spinach Lasagna

Chicken, Mushroom, and Spinach Lasagna

by

Chicken, Mushroom, and Spinach Lasagna

Ingredients:

  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/4 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 cups low-sodium chicken stock
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp. nutmeg
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil (oven-ready) lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat a large sauté pan over medium-high heat. When hot, add the olive oil, then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften, stirring occasionally.
  3. Stir in the spinach and cook until wilted and all its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set aside.
  4. Make a slurry by whisking together 1/2 cup chicken stock with the flour in a small bowl. It should have a thick, milky consistency. Set aside.
  5. In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occasionally. Once the mixture starts to bubble around the edges, add the slurry while whisking nonstop. Simmer until thickened, about 5-8 minutes, whisking occasionally. Stir in the Parmesan cheese and then remove from heat.
  6. Assemble the lasagna: Pour 1/2 cup of sauce into the bottom of a 10×10-inch square baking dish. Top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure the noodles are covered with sauce. You can press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. The last layer will have slightly more sauce and the remaining cheese on top.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for a golden brown top.
  8. Let stand for 15-20 minutes before cutting and serving.

Weight Watchers Points:

To calculate the Weight Watchers points for this recipe, you need to know the specific program you are using (e.g., PointsPlus, SmartPoints, Freestyle, or the current MyWW points). Here’s a rough estimate based on common point values for each ingredient.

  • Olive oil: 10 points (2.5 Tbsp)
  • Onion: 0 points (1 cup)
  • Garlic: 0 points (2 Tbsp)
  • White mushrooms: 0 points (8 oz)
  • Dried basil: 0 points (1 tsp)
  • Dried oregano: 0 points (1 tsp)
  • Red pepper flakes: 0 points (1/2 tsp)
  • Kosher salt: 0 points (1 1/4 tsp)
  • Fresh baby spinach: 0 points (6 oz)
  • Shredded cooked chicken: 8 points (2 cups)
  • Low-sodium chicken stock: 0 points (2 cups)
  • All-purpose flour: 6 points (1/4 cup)
  • Whole milk: 15 points (2 cups)
  • Nutmeg: 0 points (1/4 tsp)
  • Shredded Parmesan cheese: 10 points (1/2 cup)
  • No-boil lasagna noodles: 16 points (8 noodles)
  • Shredded mozzarella cheese: 15 points (1 1/4 cups)

Total points for the entire dish: 80 points If the recipe makes 8 servings, each serving is approximately 10 points. Please adjust based on the specific Weight Watchers program you are following.

Leave a Comment