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Chicken Lasagna with Spinach and Mushrooms

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 560
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!

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.
Calories: 560kcal
Course: Dinner, Main Course
Cuisine: American, Italian, Western
Keyword: Chicken Lasagna