Chicken Mushroom Spinach Lasagna

Chicken Mushroom Spinach Lasagna

Serves: 6

Noodles:

2 large Eggs

4 oz Philadelphia Cream Cheese, softened

1/4 cup Parmesan Cheese, grated

1/4 tsp Oregano

1/4 tsp Basil

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 1/2 cup Mozzarella Cheese, shredded

Filling:

2½ 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

½ tsp. red pepper flakes

1½ tsp. kosher salt, divided

1 (6 oz.) bag fresh baby spinach

2 cups shredded cooked chicken

½ cup chicken stock

1 cup heavy cream

½ cup shredded Parmesan cheese

1¼ cups shredded mozzarella cheese

1.   Preheat oven to 375F and line a 9"x13" baking dish with parchment paper.

2.   Using a mixer, blend eggs and cream cheese until smooth. Add Parmesan and spices and blend until combined. Add mozzarella to the mixture and fold in with wooden spoon or spatula. Spread mixture in the prepared baking dish and bake for 20-25 minutes. Cut in 2” strips when cooled.

3.   Sauté onion, garlic, mushrooms, basil, oregano and red pepper flakes for 5 minutes. Stir in spinach and cook until the spinach wilts. Remove the pan from the heat and stir in the cooked chicken. Set aside.

4.   In a small saucepan, combine the chicken broth, heavy cream and salt. Bring to a slow simmer over medium heat. Stir in Parmesan cheese and remove from heat.

5.   Pour ½ cup sauce into bottom of 10X10 baking dish and top with ½ prepared noodles. Layer ½ chicken mixture, sauce and ½ mozzarella and parmesan. Repeat.

6.   Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer.

Nutrition: 688 calories; 53g fat; 220mg cholesterol; 1624mg sodium; 494mg potassium, 10g carb; 2g fiber; 4g sugar; 39g protein