Chicken, Spinach, and Mushroom Lasagna

So I shouldn't actually rate this recipe as I didn't make it as written, but it did serve as great inspiration and the site insists that you rate. I cooked the chicken as directed. Then sautéed the onion, garlic, dried thyme, red pepper and mushrooms as directed but then stirred in the flour to make a roux. Once the roux was done I added the reserved stock, milk and nutmeg and cooked until thickened. Instead of lasagna noodles I par-cooked some ziti (about 3 minutes less than package directions and added the spinach in the last minute to blanch. Then I used a spider to transfer spinach and pasta to the mushroom sauce, added the chicken. Placed about half of the chicken mixture in a oiled 9 x13 baking dish, sprinkled with half the cheese (I use a blend of mozzarella, provolone and parmesan), topped with the remaining chicken mixture. Covered with foil and baked for the 25 minutes, removed the foil and topped with the remaining cheese and baked until browned and bubbly. Delicious!!!

I made this dish yesterday. Had plenty of stock reserved to make more than enough sauce. I used salted chicken broth so I cut back on the salt but honestly it was a bit bland for our taste but I'm sure its because I feed my family very complex and BOLD dinners regularly. I think my assessment may be skewed. I used one 9x13 glass baking dish and it was a PERFECT fit for the amount of ingredients. One more critical tip that I didn't see mentioned in the recipe. DRAIN the spinach mushroom mix before adding the chicken back in. There was close to a cup of water that came out of the 3 bags of spinach and 10 oz of mushrooms. Once I quickly drained it, I dropped the pulled chicken in and folded it in. Layers: I did sauce, oven ready noodle, chix spin mush mix, sauce, noodle then more sauce. I had enough for two layers. I just pulled it out of the fridge for my lunch break and honestly it is sooo much better today after the ingredients made sweet love in the fridge last night. :)

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I made this recipe the way it was written except it seemed shy on spices so I added 1 tsp dried basil and 1 tsp oregano. Even with the additional spices, I found it to be a bit bland. It was okay, but I’ll probably never make it again.
Curious about one thing though. The recipe said to use 2 noodles on the bottom, 2 in the middle, and 4 on top. If it’s a square pan, why would you need double the lasagna noodles on the top layer? I had the same number of noodles in every layer.

This was really delicious! Made the recipe as written with the exception that I did not have any spinach so I used leeks instead and did not use any onions then.
Will definitely make this again for a dinner party!

This turned out wonderfully delicious! Since I cook for one person, it was great that this made two 8" pans. I just cut the ingredients in half. Very tasty, quick to make! Will definitely make again! And my dish looked exactly like the picture for this.

I think it is 6 serving per 8x8 not 12 for one......

This was delicious! I did add some chix broth right before I put it in the oven as we prefer saucy over sturdy and used a regular 9x12 aluminum pan...didn't have anything to freeze but we got about 10 servings out of it. Definitely making it again! 

An 8 x 8 pan serves 6 people; the recipe makes TWO 8 x 8 pans of lasagna.

Loved the idea of having a second dish in the freezer.  I took the metal dish out of the freezer the night before and it wasn't quite thawed 24 hours later.  I did find the dish took about 45 minutes to bake and "bubble" rather than the 25 minutes.   This is definitely on our list to make again. 

Are you kidding me? This 8 X 8 pan is enough to serve 12 people? I'm not very good at math, but, does everyone get, what, a 2-inch piece?? The calorie count should be more realistic for what an average adult would have for a dinner portion. 

Very Good. Having the second one in the freezer for anytime is nice for the new empty nesters!

I've made this recipe several times and finally figured out to cover the chicken while it boils, otherwise you will not have enough liquid to make enough sauce for two dishes. This is a delicious recipe. Kids and hubby love it too! 

This was delicious and a very reasonable calorie count when I used skim milk and chicken breast instead of Thighs and 2% milk. I called it 4 servings at 395 each.

One question if I may ask. The recipe looks delicious but I can't figure out what "trimmed" means, referring to the chicken. Do I cut it in small pieces? Thank you!

Ohh my. This recipe has no flaws. Delicious

I made one for my family, gave the second to my parents.  We all loved it!!

We loved this. There was plenty of sauce and it was very tasty

I made this tonight and did not have enough sauce! Ended up dumping in 1 pan and taking out some noodles. We'll see how it turns out...

Very simple to make and very tasty. I cut the recipe in half and cut down on the red pepper. Still great!

This was a great recipe.  Very tasty.  Very simple to make.  Once of the best lasagna's ever.  I love that it makes 2 pans, one of which you can freeze if desired. 

Great flavor! Not hard! Makes extra!