I have a secret: until a few weeks ago I never would have considered making lasagna.
Then I found these.
Whole wheat, no-boil noodles.
I picked them up and immediately went on a mission.
Lasagna has always been low on the list for both Mr. How Sweet and me. He insists he dislikes ricotta (even though he’s eaten it plenty of times), and I’m not a huge fan of heavy tomato sauce. But I realized that if I built a lasagna with chicken for him, mushrooms for me, plenty of cheese for both of us, and only a light layer of tomato sauce, it might finally win us over—especially using those whole wheat noodles I found.
Enter ricotta-less lasagna!
It was surprisingly easy to assemble and didn’t take very long.
I almost always keep some shredded chicken on hand because Mr. How Sweet would panic without it. That convenience came in handy here.
I finished the lasagna with fresh basil and it was a total hit — even I loved it, which I didn’t expect. The whole wheat noodles are chewier than traditional lasagna noodles, and that chew is exactly why I often choose whole wheat pasta. Also: lots of cheese.
Lots of cheese. Obviously.
Chicken, Mushroom and Parmesan Lasagna
Yield:
3
to 4
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Ingredients
- 6–8 no-boil whole wheat lasagna noodles
- 6 ounces cooked, shredded boneless chicken breast
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms, chopped
- 4 cups raw spinach
- 3/4 cup shredded mozzarella cheese
- 3/4 cup freshly shaved Parmesan cheese
- 1 1/2 cups tomato sauce
- Fresh basil for garnish
Instructions
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Preheat the oven to 350°F (175°C).
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Heat a large skillet over medium heat and add the olive oil. Sauté the chopped onion until soft, about 5–6 minutes. Add the mushrooms and cook 3–4 more minutes. Stir in the minced garlic and the spinach, cooking until the spinach wilts. Fold in the shredded chicken, remove from heat, and mix in 1/4 cup of each cheese.
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Spray a nonstick baking dish (a 9 x 6-inch dish works well) with cooking spray. Lay two lasagna noodles on the bottom (they can overlap), spread some of the chicken and vegetable mixture on top, spoon on some tomato sauce, and sprinkle with a mix of the cheeses. Repeat, adding two more noodles and layering until you reach the top. Depending on your dish you may get about four layers. Finish with shredded cheese on top.
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Place the baking dish on a sheet pan and bake for 35 minutes. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.
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Happy St. Patrick’s Day! There’s a little bit of green up there.