Chicken, Mushroom and Spinach Lasagne

Try this homely chicken, mushroom and spinach lasagne because it’s a nice variation to the other types of lasagne you can eat.

Serves 4

Ingredients:

• 9 lasagne sheets (oven-ready or cook according to package instructions)
• 1 pound (450g) boneless, skinless chicken breasts, diced
• 1 cup sliced mushrooms
• 4 cups fresh spinach leaves
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Preparation:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
   • Add diced chicken and cook until it’s no longer pink. Season with salt, pepper, dried oregano, and dried basil.
   • Add sliced mushrooms and cook until they release their moisture and start to brown.
   • Add fresh spinach leaves and cook until wilted. Remove the skillet from heat.
3. Prepare the Sauce:
   • In a separate saucepan, heat the marinara sauce over medium heat until warmed through.
4. Assemble the Lasagne:
   • In a 9×13 inch baking dish, spread a thin layer of marinara sauce.
   • Place a layer of lasagne sheets over the sauce.
   • Spread a layer of ricotta cheese over the lasagne sheets.
   • Add half of the chicken and vegetable mixture on top of the ricotta.
   • Sprinkle with a portion of mozzarella and Parmesan cheese.
   • Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the lasagne sheets are cooked and the cheese is melted and bubbly.
6. Serve:
   • Allow the lasagne to rest for a few minutes before slicing.
   • Garnish with fresh basil or parsley if desired.