CHICKEN

White Chicken Mushroom Spinach Lasagna

2 comments

White Chicken Mushroom Spinach Lasagna

Recipe by Julia Pacheco Course: MainCuisine: ItalianDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

40

minutes

Chicken and veggies are layered between creamy white sauce, lots of cheese, and noodles for a delicious take on lasagna.

Ingredients

  • 1 white onion, diced

  • 8 oz white mushrooms, sliced

  • 2 tbsp olive oil

  • 1 tbsp minced garlic

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 2 cups fresh spinach

  • 2 cups cooked shredded chicken

  • 2 1/2 cups chicken broth

  • 1 1/2 cups whole milk

  • 1/4 tsp nutmeg

  • 1/4 cup all-purpose flour

  • 1/4 cup parmesan cheese

  • 9 oven-ready lasagna noodles

  • 2 1/2 cups mozzarella cheese

Directions

  • Preheat oven to 375โ„‰.
  • Add olive oil to a large skillet over medium heat. Once hot, add in the sliced mushrooms, diced onion, minced garlic, dried basil, dried oregano, and salt. Stir well and let cook for 5-10 minutes, or until the veggies are soft and there is no more liquid in the pan.
  • Stir in the spinach and chicken until everything is well combined and pour the mixture into a separate bowl and set aside.
  • To make the sauce, add the chicken broth, milk, nutmeg, and a dash of salt to the pan where you cooked the veggies. Whisk the mixture together and bring to a simmer. Slowly whisk in the flour a little at a time. Make sure you whisk it in slowly or your sauce will become clumpy. Whisk until it starts to thicken about 5-8 minutes. Whisk in parmesan cheese for 1-2 minutes or until it melts.
  • To assemble the lasagna, grease a 2 qt baking dish and pour 1 cup of sauce in the bottom of the pan. Add a layer of lasagna noodles over the sauce (you might need to break the noodles up to fit in all of the space on the baking dish), then add a layer of the chicken vegetable mixture, then sprinkle 3/4 cup of mozzarella cheese on the top. Repeat two more times for a total of three layers.
  • Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake, uncovered, for an additional 15 minutes. Enjoy!

2 Comments

  1. Midwest Cook

    Delicious. My 8×8 pan is technically 2 quarts but it was VERY full with the layers. I’ll use a larger pan next time. Prep took me closer to 30 minutes, not 15. I had only 4 oz fresh mushrooms so also added chopped artichokes (a 14 oz can, but drained weight 8.5 oz, already chopped “recipe ready”), I had standard lasagna noodles on-hand, and placed those on a sheet pan and covered with warm water to soften slightly while I prepped the filling and sauce.

  2. Karen Warnes

    I used a 9×13 pan and only got two layers. Next time I will use a smaller pan to get more layers. Aside from that, it’s pretty tasty! Thanks Julie!

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