Chicken, Mushroom & Spinach Lasagna

🍗🍄🌿 Chicken, Mushroom & Spinach Lasagna (WW-Friendly) 🍽️

📝 Ingredients:

• 🍝 9 no-boil whole wheat lasagna noodles

• 🍗 2 cups cooked, shredded chicken breast (skinless)

• 🌿 2 cups baby spinach (or frozen, drained)

• 🍄 8 oz mushrooms, sliced

• 🧅 1 small onion, chopped

• 🧄 2 garlic cloves, minced

• 🧀 1 cup part-skim ricotta cheese

• 🧀 1 cup reduced-fat shredded mozzarella

• 🧀 ¼ cup grated Parmesan

• 🍅 2 cups marinara (low sugar, low sodium)

• 🧴 Cooking spray or 1 tsp olive oil

• 🧂 Salt & pepper to taste

• 🌱 Optional: fresh basil for garnish

👩‍🍳 Instructions:

1. 🔥 Preheat oven to 375°F (190°C).

2. 🥘 Sauté Veggies: In a skillet with cooking spray or olive oil, cook onion, garlic & mushrooms until soft. Add spinach, stir until wilted.

3. 📚 Layer: Spread a little marinara in baking dish. Layer noodles ➡️ chicken ➡️ veggie mix ➡️ ricotta ➡️ mozzarella. Repeat layers.

4. 🧀 Top with Parmesan & remaining mozzarella.

5. ⏲️ Bake covered 25 min, then uncover & bake 10 min until bubbly & golden.

6. ❄️ Cool 5–10 min. Garnish with fresh basil if desired.

💡 WW Points Estimate (per serving, serves 6):

• 🔥 Calories: ~280

• 💪 Protein: 27g

• 🍞 Carbs: 24g

• 🥑 Fat: 10g

• 💙 WW Points: ~6–7 (varies by plan/brands)