Ingredients
Scale
- 9 whole wheat lasagna noodles
- 1 lb cooked, shredded chicken breast
- 15 oz container part-skim ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese
- 10 oz frozen chopped spinach, thawed and thoroughly drained
- 8 oz sliced cremini mushrooms
- 1 tbsp olive oil
- 24 oz jar low-sodium marinara sauce
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package directions; drain and set aside. In a large skillet, heat the olive oil over medium heat, add the sliced mushrooms, and sauté until tender (about 5-7 minutes).
- Step 2: Prepare the ricotta mixture by combining the ricotta cheese, thoroughly drained spinach, and 1 cup of the shredded mozzarella in a medium bowl; season generously with salt and pepper. Stir in the shredded chicken and sautéed mushrooms until evenly distributed.
- Step 3: Assemble the lasagna in a 9×13 inch baking dish. Spread about 1 cup of the marinara sauce across the bottom of the dish. Lay three noodles over the sauce, top with half of the ricotta-chicken-vegetable mixture, and then spread another cup of marinara sauce. Repeat this layering sequence once more.
- Step 4: Place the final three noodles on top, cover with the remaining marinara sauce, and sprinkle with 1/2 cup of the remaining mozzarella cheese. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Step 5: Remove the foil, sprinkle the top of the lasagna with the remaining 1/2 cup of mozzarella, and continue baking uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout. Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- If you plan to freeze leftovers, slice cooled lasagna into single-serving blocks, wrap them individually in foil, and place them in a large freezer bag for quick future meals.
- For the best reheat results, place large slices in a foil-covered dish and warm slowly in a 300°F oven until heated through, avoiding the microwave if possible to maintain the creamy texture.
- Add a bright, fresh contrast to the rich flavors by serving this lasagna alongside a crisp arugula salad dressed simply with lemon juice and olive oil.
- Chef's Tip: Squeeze the thawed spinach until it is bone-dry—this critical step ensures your ricotta mixture remains creamy and prevents a soggy, watery lasagna base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American