Chicken, Spinach & Mushroom Lasagna (serves 12 - makes 2 pans)
"Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. No-boil noodles absorb more liquid during baking for a sturdy slice after freezing and reheating...."
INGREDIENTS
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3 cups unsalted chicken stock (such as Swanson)
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1 1/2 pounds skinless, boneless chicken thighs, trimmed
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2 1/2 tablespoons olive oil
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1 1/2 cups chopped onion
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3 tablespoons minced garlic
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1 1/2 teaspoons kosher salt, divided
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1/2 teaspoon chopped fresh thyme
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1/2 teaspoon crushed red pepper
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10 ounce sliced cremini mushrooms
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3 (6-ounce) packages fresh spinach
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Cooking spray
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1 1/2 cups 2% reduced-fat milk
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1/2 cup all-purpose flour
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1/4 teaspoon ground nutmeg
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2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
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12 no-boil lasagna noodles
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5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)
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