Description
Creamy chicken, mushroom, and spinach lasagna combines layers of savory ingredients in a comforting Italian-inspired dish. Pasta sheets nestled with tender chicken, earthy mushrooms, and nutritious spinach promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1.25 cups (300 ml) mozzarella cheese, shredded
- 0.5 cups (120 ml) Parmesan cheese, shredded
- 2 cups (480 ml) whole milk
- 2 cups (480 ml) low-sodium chicken stock
- 8 no-boil lasagna noodles
- 8 oz (226 g) white mushrooms, thinly sliced
- 6 oz (170 g) fresh baby spinach
- 1 cup chopped onion
- 2.5 tbsps olive oil
- 2 tbsps minced garlic
- 0.25 cup all-purpose flour
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.25 tsp nutmeg
- 1.25 tsps kosher salt
Instructions
- Preparation: Preheat oven to 375°F (190°C), positioning rack in the center for even heat distribution.
- Flavor Foundation: In a large sauté pan, heat olive oil and sizzle onions, garlic, mushrooms, dried basil, oregano, red pepper flakes, and salt. Cook for 5 minutes until vegetables release their aromatic essence, developing a rich flavor profile.
- Vegetable Integration: Incorporate spinach leaves into the sautéed mixture, allowing them to wilt quickly. Fold in chicken pieces, ensuring a uniform distribution of ingredients throughout the mixture.
- Sauce Creation: Whisk chicken stock and flour in a bowl until smooth. In a separate saucepan, combine remaining stock, milk, and nutmeg, bringing to a gentle simmer. Gradually add the flour mixture, stirring continuously until the sauce thickens and becomes velvety.
- Cheese Enrichment: Stir Parmesan cheese into the sauce, letting it melt completely and create a luxurious, creamy consistency.
- Layering Technique: In a 10×10 inch baking dish, construct layers by spreading a thin sauce base, then arranging lasagna noodles. Distribute the chicken-vegetable blend evenly, generously sprinkling mozzarella between each layer. Conclude with a generous cheese topping.
- Initial Baking: Cover the dish tightly with aluminum foil, baking for 25 minutes to ensure moisture retention and even cooking.
- Finishing Touch: Remove foil and return to oven for an additional 15 minutes. For a golden-brown crust, briefly activate the broiler, watching carefully to prevent burning.
- Resting and Serving: Allow lasagna to rest 10-15 minutes, enabling layers to set. Slice and serve warm, revealing the beautiful, intricate layers of this savory dish.
Notes
- Prep Ahead Strategy: Assemble lasagna up to 24 hours in advance and refrigerate, which helps flavors meld and simplifies day-of cooking.
- Moisture Management: Let lasagna rest after baking to allow layers to stabilize and prevent runny servings, ensuring clean, structured cuts.
- Cheese Selection Tip: Use freshly grated mozzarella and Parmesan for superior melting and richer flavor compared to pre-shredded alternatives.
- Vegetable Texture Control: Sauté mushrooms and spinach briefly to release moisture and prevent watery lasagna layers, maintaining ideal consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 395
- Sugar: 3 g
- Sodium: 657 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg