Description
A rich and comforting lasagna featuring tender chicken, earthy mushrooms, and fresh spinach in a creamy white sauce, layered with lasagna noodles and melted cheese.
Ingredients
Scale
For the Crust:
- 12 lasagna noodles, cooked al dente
- 2 cups cooked chicken, shredded
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and mushrooms, sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
- Remove from heat, stir in Parmesan cheese, thyme, salt, and pepper. Add chicken and spinach, stirring until spinach wilts.
- Spread a thin layer of sauce on the bottom of the baking dish. Arrange 4 lasagna noodles over the sauce. Top with 1/3 of the chicken mixture and 1/3 of the mozzarella. Repeat layers twice, ending with mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until cheese is golden and bubbly. Let stand 10 minutes before serving.
Notes
You can customize the seasonings to taste.