Chicken Mushroom and Spinach Lasagna
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2½ Tbsp. olive oil
  • 11 cup chopped onion
  • 12 Tbsp. minced garlic
  • 18 oz. white mushrooms, thinly sliced
  • 11 tsp. dried basil
  • 11 tsp. dried oregano
  • 1½ tsp. red pepper flakes
  • 11½ tsp. kosher salt, divided
  • 11 (6 oz.) bag fresh baby spinach
  • 12 cups shredded cooked chicken
  • 12½ cups chicken stock
  • 11½ cups milk (I used whole milk)
  • 1¼ tsp. nutmeg
  • 1¼ cup all-purpose flour
  • 1½ cup shredded Parmesan cheese
  • 18 no-boil lasagna noodles
  • 11¼ cups shredded mozzarella cheesePreheat the oven to 375 degrees F.
  • 1 Heat a large sauté pan over medium-high heat. When hot, add oil and then the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and ½ teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
  • 1 Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
  • 1 In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5 minutes. Stir in Parmesan cheese and then remove from heat.
  • 1 Pour ½ cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
  • 1 Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.



Log in or Register to write a comment.