Creamy Spinach Mushroom Lasagna

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a cost-effective alternative with a similar flavor.

Prepare a large pot of water and follow the package directions to cook the lasagna noodles; rinse and lay them flat with a little olive oil to prevent sticking.

In a skillet, heat olive oil over medium heat; add diced onions and sauté until translucent.

Add sliced mushrooms to the skillet; cook until tender.

Make a roux by adding 2 tablespoons of butter and 2 tablespoons of flour to the skillet; stir until combined.

Gradually add warmed whole milk to the roux, stirring continuously until smooth and thickened; season with garlic salt and Italian seasoning to taste.

Spread about half a cup of sauce on the bottom of a 9x13 pan to prevent sticking.

Layer cooked lasagna noodles over the sauce, followed by a layer of ricotta cheese and mozzarella cheese.

Add a layer of cooked chicken in the center of the dish, followed by more sauce.

Add wilted spinach on top of the chicken and sauce layer.

Top with more noodles, sauce, and finish with a sprinkle of parmesan cheese.

Cover the dish and bake at 350°F for approximately 30 to 40 minutes, or up to an hour if refrigerated, until heated through and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens