White Chicken Spinach Lasagna
User Reviews
5
121 reviews
Excellent
White Chicken Spinach Lasagna
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White Chicken Spinach Lasagna layers tender cooked chicken and baby spinach within sheets of pasta, enveloped in a creamy sauce enriched with mushrooms, herbs, and a blend of mozzarella, ricotta, and Parmesan cheeses. The sauce is thickened with a butter, olive oil, flour, and milk base seasoned with basil, oregano, red pepper flakes, fennel seed, salt and pepper. This lasagna offers a comforting, cheesy dish with savory mushroom undertones and wilted spinach dispersed throughout.
Description
The recipe begins by soaking or boiling lasagna noodles and preparing a sauce where butter and olive oil sauté onions, garlic, and sliced crimini mushrooms until tender. Flour is added to absorb liquid, followed by whisking in chicken broth and milk to create a creamy base. Dried herbs including basil, oregano, and fennel seed, along with red pepper flakes, salt, and pepper, season the sauce. Baby spinach is incorporated and wilted into the finished sauce.
Assembling the lasagna involves layering noodles with shredded or cubed chicken, the spinach sauce, and a combination of three cheeses: mozzarella, ricotta, and Parmesan. The assembled dish is baked until bubbly and golden. The cheese blend and sauce supply moisture and richness, while spinach adds color and nutrition.
This dish suits make-ahead or freezer meal preparations, with instructions to adjust baking times when refrigerated or frozen. Storage tips advise keeping leftovers refrigerated for up to four days or freezing baked portions for up to three months. Substituting frozen defrosted spinach is also possible.
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Ingredients
Sauce
- 2 Tablespoons butter salted
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 2 cloves garlic minced
- 16 ounces crimini mushroom sliced
- 6 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ cups milk
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon fennel seed
- 8 ounces baby spinach
Assembly
- 12 lasagna noodles cooked according to package directions, whole
- 3-4 cups chicken about 2 pounds shredded or cubed (we like to use a rotisserie chicken, cooked
- 4 cups mozzarella cheese shredded
- 15 ounces ricotta cheese (about 2 cups)
- 1½ cups Parmesan Cheese divided, grated
- parsley optional, chopped, for sprinkling on top
Instructions
- Place lasagna noodles in a 9x13-inch baking dish. Cover with very hot water and let soak while preparing the sauce. Alternatively, you can prepare the noodles by boiling them according to the package directions.
Sauce
- In a large saucepan, melt butter with the oil over medium heat. Then add the chopped onion and garlic and cook together until softened, about 3-4 minutes. Add the sliced mushrooms and cook for another 6-8 minutes, stirring occasionally, until the mushrooms have softened and released some of their liquid. Sprinkle the flour over the softened onions and mushrooms, then stir to combine, cooking for another 1-2 minutes so the flour can absorb the liquid.
- Whisk chicken broth and milk into the vegetables, stirring until the sauce simmers and thickens, about 4-5 minutes. Stir in the basil, oregano, salt, pepper, red pepper flakes, and fennel seed.
- Add the spinach to the sauce (you may have to do this in handfuls) and stir until wilted. Sprinkle with 1/2 cup of the Parmesan cheese over the sauce and stir to combine. Remove the sauce from the heat and set aside.
Assembly
- Drain lasagna noodles and set aside.
- Spread a few spoonfuls of the sauce on the bottom of a large 9x13-inch baking dish. Arrange four of the softened lasagna noodles over the sauce. Spread 1/2 of the ricotta cheese over the noodles, then sprinkle with 1/2 of the chopped rotisserie chicken.
- Spoon about 1/3 of the mushroom and spinach sauce over the chicken, then sprinkle with 1/3 of the mozzarella and Parmesan cheese.
- Repeat layers by arranging four more of the lasagna noodles on top of the cheese, followed by the remaining ricotta cheese, remaining chicken, and 1/3 of the sauce and cheeses.
- Finish the lasagna by arranging the last four lasagna noodles on top. Cover the noodles with the remaining sauce and sprinkle with the last of the mozzarella and Parmesan cheese on top.
- Bake at 350°F for 35 to 40 minutes until hot and bubbly, finishing under the broiler just to add a little color to the top, but be careful not to burn the cheese. Let the lasagna stand for at least 10 minutes before slicing and serving. Sprinkle with freshly chopped parsley, if desired.
Notes
- Lasagna can be prepared a day ahead and refrigerated; extend baking time by 15 minutes, covering with foil initially.
- For freezer meal prep, wrap unbaked lasagna tightly with aluminum foil; bake from frozen for about 2 hours, covered initially.
- Store leftovers in an airtight container or covered tightly with plastic wrap or foil in the refrigerator for up to 4 days.
- Baked lasagna freezes well for up to 3 months; thaw overnight in fridge before reheating covered in the oven.
- Frozen spinach can substitute fresh; defrost and squeeze out excess water before use.
- Original recipe included minced ground chicken with mushrooms cooked separately; the current method simplifies preparation using cooked rotisserie chicken and sliced mushrooms in the sauce.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
33g
(11%)
Protein
33g
(66%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
102mg
(34%)
Sodium
931mg
(39%)
Potassium
697mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4299IU
(86%)
Vitamin C
11mg
(12%)
Calcium
494mg
(49%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 931mg | 39% |
| Potassium | 697mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4299IU | 86% |
| Vitamin C | 11mg | 12% |
| Calcium | 494mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
121 reviews
Excellent
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