- Serves: 4-6 servings
- Prep Time: 30 minutes
- Cook Time: 1 hour
- 1 lb. Rosie Organic Boneless Skinless Chicken Breasts
- 9 Lasagna Noodles, cooked & drained
- 1 Large Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 2 lb. Fresh Spinach, washed
- 1/2 lb. Crimini Mushrooms, cleaned & sliced
- 4 tbsp. Butter
- 2 tbsp. Flour
- 2 c. Chicken Broth
- 1/4 c. White Wine
- 1/4 c. Heavy Cream
- 3 c. Mozzarella Cheese, shredded
- 2 c. Parmesan Cheese, grated
- 2 c. Fresh Ricotta Cheese
- 1 c. Italian Parsley, chopped
- Salt & Pepper
Preheat oven to 350 degrees. Pat Rosie chicken breasts with a paper towel to remove excess moisture, then season liberally on both sides with salt and pepper. Heat 1 tablespoon of butter until melted in a large pan, then sear chicken on both sides until browned and cooked through. Remove and allow to rest, then roughly shred.
Heat 1 tablespoon of butter and add onions and garlic to the pan, cooking until translucent and fragrant. Add mushrooms and season lightly with salt to release moisture. Slowly add spinach into pan and wilt; when spinach is entirely wilted, add remaining butter to pan and melt. Stir in flour to create a paste, adding more flour if needed, then stir in chicken broth and white wine. Bring to a simmer and allow mixture to thicken slightly. Stir in shredded chicken parsley, and heavy cream, then season with salt and pepper to taste.
Spread 1 cup of chicken mixture on bottom of a 9x13 inch baking dish, followed by noodle and 1/3 of each ricotta, mozzarella, and parmesan cheeses and more chicken. Repeat, then top final layer of noodles with sauce and mozzarella. Bake 35 to 45 minutes, or until cheese is melted.