White Chicken Mushroom Spinach Lasagna
Course: MainCuisine: ItalianDifficulty: EasyServings
5
servingsPrep time
15
minutesCooking time
40
minutesChicken 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 375℉.
- 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!
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.
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!