Description
A rich and comforting lasagna featuring tender chicken, earthy mushrooms, and fresh spinach in a creamy white sauce, layered with pasta and cheese.
Ingredients
Scale
For the Crust:
- 9 no-boil lasagna noodles
- 2 cups cooked chicken, shredded
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3 cups fresh spinach
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5-7 minutes. Add spinach and cook until wilted. Remove from heat and stir in the shredded chicken.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly until thickened. Season with garlic powder, nutmeg, salt, and pepper.
- In a bowl, combine ricotta cheese, egg, parmesan cheese, and a pinch of salt and pepper.
- Spread 1/2 cup of the white sauce on the bottom of the prepared dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the chicken and vegetable mixture, and 1/3 of the remaining white sauce. Sprinkle with 1/3 of the mozzarella. Repeat the layers. Top with the final 3 noodles, the remaining white sauce, and the rest of the mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden. Let stand for 10 minutes before serving.
Notes
You can customize the seasonings to taste.