CHICKEN and MUSHROOM LASAGNA with Spinach
Maggiano's Little Italy Copycat Recipe
9 lasagna noodles
10 ounces frozen spinach, thawed and drained
1 3/4 cup ricotta cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cups onion, diced
1/4 teaspoon crushed red pepper flakes
8 ounces sliced mushrooms
3 cloves garlic, minced
2 tablespoons flour
1 1/2 cups 1 % milk
1 1/2 cups half & half
3/4 cup plus 2 tablespoons basil pesto
3 cups shredded mozzarella cheese
1/4 cup Parmesan cheese, grated
Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
In a medium bowl, stir together spinach, ricotta, egg, garlic powder, salt, and pepper. Set aside.
Heat butter and oil in a large saucepan over medium-high heat. Cook onions and red pepper flakes until onions soften, about 5 minutes. Add mushrooms and garlic, cooking until mushrooms release their moisture and most of it cooks off, 5-7 minutes. Whisk in flour, coating vegetables. Cook 1-2 minutes. Pour in milk and half & half. Bring mixture to a boil, stirring frequently to prevent milk from burning. Reduce heat and simmer until sauce has thickened, about 5 minutes, stirring frequently. Remove from heat and stir in 3/4 cup pesto.
In the prepared baking dish, spread the remaining pesto across the bottom. Place 3 lasagna noodles across the pesto, topping with 1/3 of the ricotta mixture. Add 1/3 of the pesto sauce followed by 1 cup of mozzarella cheese. Repeat twice more for a total of three layers. Sprinkle the top of the final layer with Parmesan.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes, or until top is bubbly and golden brown. Cool for 15 minutes before serving.