Mushroom, Chicken and Spinach Lasagna

Chicken mushroom spinach lasagna
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Lasagna is one of my favorite foods, and can you blame me really? The combination of gooey cheese, homemade sauce and meatballs and noodles is pretty near perfection. While my classic recipe is delicious, I must admit I’ve never veered from it. When I stumbled upon this recipe for a lasagna that uses a white sauce and a mix of veggies and chicken, I was intrigued.

Lasagna also happens to be one of my husband’s favorites so I wondered what he would think of the new twist on an Italian classic. We both absolutely loved it – the mushroom mixture is so flavorful and the white sauce brings a nice creaminess to the dish. It’s definitely going to be put into the rotation, especially since it’s not very complicated to make at all and it’s a great way to use up leftover chicken! I happened to use a rotisserie chicken but you can use whatever you have on hand. I love giving new life to leftovers! Especially when the dish does not taste like leftovers in any way.

Venture outside the red sauce box and give this unique lasagna a try!

Chicken, Mushroom and Spinach Lasagna

Adapted from Little Broken

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 16 oz. sliced cremini mushrooms
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 ½ teaspoons kosher salt, divided
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • ½ cup dry white wine
  • 6 ounces baby spinach
  • 2 cups shredded cooked chicken
  • 2 ½ cups chicken stock
  • 1 ½ cups milk
  • ¼ cup flour
  • ½ cup shredded Pecorino or Parmesan cheese
  • 1 box no-boil lasagna noodles
  • 1 16-ounce block of mozzarella cheese, shredded

Directions:

  1. Preheat oven to 375° Fahrenheit.
  2. In a large sauté pan, melt the butter over medium-high heat. Once melted and hot, add the onion, mushrooms, garlic, Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and black pepper. Cook for 5 minutes, or until the mushrooms have softened. Add the white wine and cook for several minutes, or until all the liquid has evaporated.
  3. Stir in the spinach and cook until the leaves wilt. Remove from the heat, stir in the chicken, and set aside.
  4. In a large saucepan, combine the chicken stock, milk, and 1 teaspoon salt. Over medium heat, bring to a slow simmer then VERY gradually, whisk in the flour. Let simmer until thickened, 5-10 minutes. Stir in the Pecorino cheese and remove from the heat.
  5. In the bottom of a 9 x 13 baking dish, spread ½ cup of the white sauce then top with 4 noodles, 1 cup of the mushroom mixture, 1 cup of the sauce and about a ½ cup mozzarella. Repeat with 3 more layers of noodles/mushrooms/sauce/cheese. Be sure the top layer of noodles is fully covered with sauce so that the noodles do not burn or get overly crisp.
  6. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. Let stand 5-8 minutes before serving.

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