Chicken Lasagna with Spinach and Mushrooms

Chicken Lasagna with Spinach and Mushrooms

This creamy Chicken Lasagna with spinach and mushrooms features tender chicken and a rich cheese béchamel sauce. If you're looking for a white lasagna option, this one is just as flavorful as its tomato-based counterpart!

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Course: Dinner, Main Course

Cuisine: American, Italian, Western

Keyword: Chicken Lasagna

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Servings:

Calories: 560kcal

Ingredients

Filling:

1 tsp oil
2 tbsp butter (28g / 1oz)
3 cups sliced mushrooms (250g / ~9oz)
500 g boneless, skinless chicken thighs, chopped into small pieces (~1 lb)
½ medium red onion, diced
1 large garlic clove, finely chopped
1½ tsp salt (kosher or cooking salt)
2 cups packed baby spinach leaves (80g / ~3oz)
500 g smooth ricotta (1.1 lb)
1 cup finely grated parmesan (75g / 2.6oz)
2 tsp fresh thyme leaves
¼ tsp freshly ground black pepper
180 g lasagna sheets (~6 ½oz)

Cheese Béchamel Sauce:

⅓ cup butter
¼ cup plain flour (32g / 1.1oz)
1 cup chicken stock (250ml)
1½ cups whole milk (375ml)
1 cup grated gouda (or mozzarella) (140g / 5oz)
½ tsp salt (kosher or cooking salt)
¼ tsp black pepper

Topping:

1 cup grated gouda (or mozzarella) (110g / ~4oz)
¼ cup finely grated parmesan

Instructions

Prepare the Chicken Lasagna Filling:

Heat oil and melt butter in a large pan over medium-high heat.
Add sliced mushrooms and cook, stirring frequently, until the liquid evaporates and the mushrooms begin to turn golden. Remove from heat and set aside.
In the same pan, add the diced onion and chicken (with extra oil if needed). Cook on medium-high heat until the chicken is mostly cooked through.
Stir in garlic and salt, cooking for another minute. Remove from heat and stir in spinach until wilted.
Combine the cooked chicken mixture with the mushrooms and refrigerate to cool slightly.
In a separate large bowl, mix ricotta, parmesan, thyme, and black pepper. Refrigerate while preparing the béchamel sauce.

Make the Cheese Béchamel Sauce:

Preheat the oven to 180°C (160°C fan forced) / 350°F.
Mix the chicken stock and milk together (you can use the ricotta container to save time).
In the same pan used for the chicken, melt butter over medium heat.
Add the flour and whisk continuously for about a minute to form a smooth paste.
Slowly add the milk/stock mixture while whisking, ensuring the sauce stays smooth. Let it simmer on low for 3-5 minutes until thickened to a milkshake-like consistency.
Remove from heat and stir in the gouda, salt, and pepper until smooth.

Assemble the Lasagna:

Combine the cooled chicken mixture with the ricotta mixture.
Spread 2-3 tablespoons of béchamel sauce over the bottom of a 9-inch (23 cm) square baking dish.
Lay down a single layer of lasagna sheets (overlapping slightly if needed).
Spread half of the chicken-ricotta mixture over the pasta, followed by a quarter of the béchamel sauce.
Repeat the layers with lasagna sheets, the remaining chicken mixture, and another quarter of the béchamel sauce.
Finish with a final layer of lasagna sheets and top with the remaining béchamel sauce.
Sprinkle the gouda and parmesan cheeses evenly over the top.
Bake for 35-40 minutes, or until the top is golden and bubbly. Let it cool for 5-10 minutes before serving.

Notes

You'll need enough lasagna sheets to create 3 layers.
You can use gouda, mozzarella, or another creamy melting cheese.
Let the lasagna rest for 10 minutes before slicing for cleaner cuts.

Nutrition

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