Description
This comforting White Chicken Spinach Lasagna layers tender lasagna noodles with a creamy mushroom and spinach sauce, shredded rotisserie chicken, and a blend of ricotta, mozzarella, and Parmesan cheeses. Baked to golden perfection, it’s a hearty and delicious twist on classic lasagna, perfect for family dinners or special occasions.
Ingredients
Sauce Ingredients
- 2 Tablespoons salted butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 16 ounces crimini mushrooms, sliced
- 6 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ cups milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon fennel seed
- 8 ounces baby spinach
- ½ cup grated Parmesan cheese (reserved for sauce)
Lasagna Components
- 12 whole lasagna noodles, cooked according to package directions
- 3-4 cups cooked chicken (about 2 pounds shredded or cubed, rotisserie chicken preferred)
- 4 cups mozzarella cheese, shredded
- 15 ounces ricotta cheese (about 2 cups)
- 1 cup grated Parmesan cheese (remaining for topping and layering)
- Chopped parsley for sprinkling on top (optional)
Instructions
- Prepare Noodles: Place lasagna noodles in a 9×13-inch baking dish and cover with very hot water to soak while preparing the sauce, or boil noodles separately according to package directions.
- Make Sauce Base: In a large saucepan, melt butter and olive oil over medium heat. Add chopped onion and minced garlic, cooking for 3-4 minutes until softened.
- Cook Mushrooms: Add sliced crimini mushrooms to the saucepan and cook for 6-8 minutes, stirring occasionally, until mushrooms soften and release their liquid.
- Thicken Sauce: Sprinkle flour over the onion and mushroom mixture, stirring to combine. Cook for another 1-2 minutes to allow the flour to absorb the liquid.
- Add Liquids and Seasoning: Whisk chicken broth and milk into the mixture, stirring continuously until the sauce simmers and thickens, about 4-5 minutes. Stir in dried basil, oregano, salt, black pepper, red pepper flakes, and fennel seed.
- Add Spinach and Cheese: Gradually stir in baby spinach until wilted. Then sprinkle ½ cup Parmesan cheese over the sauce and mix well. Remove sauce from heat and set aside.
- Drain Noodles: Drain the soaked or boiled lasagna noodles and set aside gently.
- Start Assembly: Spread a few spoonfuls of the prepared sauce on the bottom of a 9×13-inch baking dish. Lay four lasagna noodles over the sauce in a single layer.
- Layer Ingredients: Spread half of the ricotta cheese evenly over the noodles. Sprinkle half of the shredded cooked chicken on top.
- Add Sauce and Cheese: Spoon about one-third of the mushroom and spinach sauce over the chicken layer. Sprinkle one-third of both mozzarella and Parmesan cheese over the sauce.
- Repeat Layers: Add four more noodles on top. Spread the remaining ricotta cheese, followed by the remaining chicken, and another one-third of the sauce mixture and cheeses.
- Final Layer: Arrange the last four noodles on top. Cover with the remaining sauce and sprinkle with the rest of the mozzarella and Parmesan cheese.
- Bake Lasagna: Preheat the oven to 350°F (175°C). Bake the assembled lasagna for 35 to 40 minutes until hot and bubbly.
- Broil for Color: Optionally, finish under the broiler briefly to brown the top cheese gently, watching carefully to avoid burning.
- Rest and Serve: Let the lasagna stand for at least 10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Notes
- Using rotisserie chicken speeds up preparation and adds great flavor.
- Soaking noodles in hot water can reduce cooking time and make assembly easier, but boiling according to package instructions also works.
- Add the spinach gradually as it wilts down considerably.
- Monitor the lasagna under the broiler closely to prevent burning the cheese topping.
- Letting the lasagna rest before slicing helps it set and makes for cleaner slices.
