Description
A creamy and comforting chicken lasagna layered with tender mushrooms, fresh spinach, and a rich white sauce, baked to golden perfection.
Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 2 cups fresh spinach
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups milk
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and garlic until softened, about 5 minutes.
- Add spinach and cook until wilted. Remove from heat and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cream, cooking until sauce thickens, 5–7 minutes.
- Stir in Parmesan cheese, basil, oregano, salt, pepper, and nutmeg. Remove from heat.
- Assemble lasagna: Spread a thin layer of sauce on the bottom of baking dish. Layer noodles, chicken, mushroom-spinach mixture, sauce, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Rotisserie chicken works well for this recipe to save time.
- Can substitute ricotta cheese in layers for extra creaminess.
- Leftovers can be refrigerated for up to 3 days or frozen for 1 month.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American