Description
Layers of comfort define this chicken, mushroom, and spinach lasagna, blending Italian culinary traditions with hearty ingredients. Creamy béchamel, tender chicken, earthy mushrooms, and nutritious spinach create a delightful harmony that will satisfy your craving for a rich, comforting meal.
Ingredients
Scale
Proteins:
- 2 cups shredded cooked chicken
- 1.25 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
Vegetables and Herbs:
- 8 ounces (226 grams) white mushrooms, thinly sliced
- 6 ounces (170 grams) bag fresh baby spinach
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon nutmeg
- 0.5 teaspoon red pepper flakes
Liquids and Dry Ingredients:
- 2.5 tablespoons olive oil
- 2 cups whole milk
- 0.25 cup all-purpose flour
- 2 cups low-sodium chicken stock
- 1.25 teaspoons kosher salt
- 8 no-boil lasagna noodles
Instructions
- Ignite the oven to 375°F (190°C) to create an ideal cooking environment for the lasagna.
- Activate a large sauté pan over medium-high heat, drizzling olive oil and introducing diced onions, minced garlic, sliced mushrooms, dried basil, oregano, red pepper flakes, and a pinch of salt. Sauté the aromatic ingredients for approximately 5 minutes until they release their fragrant essence.
- Gently fold fresh spinach leaves into the vegetable medley, allowing them to wilt briefly. Remove from heat and integrate tender chicken pieces, ensuring thorough distribution throughout the mixture.
- Craft a smooth slurry by whisking ½ cup of chicken stock with all-purpose flour in a separate mixing bowl until completely smooth and free of lumps.
- In a companion saucepan, combine remaining chicken stock, whole milk, and a delicate hint of ground nutmeg, seasoning with of salt. Bring the liquid to a gentle simmer, creating a velvety base.
- Gradually introduce the prepared flour slurry into the simmering liquid, stirring continuously until the sauce thickens slightly. Fold in freshly grated Parmesan cheese, allowing it to melt completely and create a rich, creamy consistency.
- Select a 10×10 inch (25×25 centimeters) baking dish and begin layering: first, spread a thin layer of sauce across the bottom, then arrange lasagna noodles as a foundation. Distribute the chicken and vegetable blend evenly, followed by a generous sprinkle of shredded mozzarella cheese. Repeat the layering process, ensuring the final layer is topped with an abundant cheese covering.
- Carefully shield the assembled lasagna with aluminum foil, creating a tight seal to preserve moisture during the initial baking phase of approximately 25 minutes.
- After the covered baking period, remove the foil and return the dish to the oven. Bake for an additional 15 minutes, allowing the edges to transform into a golden-brown hue. For an extra crispy top, briefly activate the broiler, watching vigilantly to prevent burning.
- Extract the lasagna from the oven and allow it to rest for 10-15 minutes, enabling the layers to set and making serving easier. Slice into portions and serve while still warm, revealing the beautiful layered composition.
Notes
- Embrace the flexibility of ingredient swaps, allowing home cooks to personalize this lasagna with alternative proteins like turkey or tofu.
- Maximize flavor development by allowing the sautéed vegetables to caramelize slightly before adding chicken, enhancing depth and richness.
- Prevent soggy lasagna by patting chicken and spinach dry, reducing excess moisture that could compromise the dish’s structural integrity.
- Consider make-ahead strategies: assemble the lasagna up to 24 hours in advance and refrigerate, then bake when ready to serve for convenience.
- Store leftovers in an airtight container within the refrigerator for up to three days, reheating gently to maintain moisture and prevent dried-out edges.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg