Spinach and Mushroom White Lasagna
Spinach and Mushroom White Lasagna is a deliciously creamy and comforting dish that layers tender noodles with a flavorful filling of sauteed mushrooms, onions, garlic, and fresh spinach mixed with cooked chicken. The rich white sauce, made with chicken broth, milk, nutmeg, and Parmesan cheese, adds depth and creaminess to each layer. Baked until bubbly and golden, this lasagna is perfect for a cozy dinner and offers a delightful twist on the classic recipe. It’s a satisfying meal that’s sure to please both vegetarians and meat-lovers alike! ❤️
Ingredients:
• 2 1/2 tbsp. olive oil
• 1 cup chopped onion
• 2 tbsp. minced garlic
• 8 oz. white mushrooms, thinly sliced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 1/4 tsp. kosher salt, divided
• 1 (6 oz.) bag fresh baby spinach
• 2 cups shredded cooked chicken
• 2 cups low-sodium chicken stock
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 tsp. nutmeg
• 8 no-boil (oven-ready) lasagna noodles
• 1 1/4 cups shredded mozzarella cheese
INSTRUCTIONS:
1. Preheat the oven to 375°F (190°C).
2. In a large saute pan over medium-high heat, add oil, then onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt.
3. Saute for about 5 minutes until the mushrooms soften, stirring occasionally.
4. Add the spinach and cook until wilted and moisture is gone.
5. Remove from heat and mix in the cooked chicken. Set aside.
6. In a small bowl, whisk together 1/2 cup chicken stock and flour to create a thick slurry. Set aside.
7. In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt.
8. Heat over medium heat until it simmers, stirring occasionally.
9. Once bubbling, whisk in the slurry continuously and simmer for 5-8 minutes until thickened.
10. Stir in Parmesan cheese and remove from heat.
11. Pour 1/2 cup of sauce into a 10×10-inch baking dish.
12. Layer with 2 noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of mozzarella, ensuring the noodles are covered with sauce. Press down lightly if needed.
13. Repeat this layering three more times, finishing with a top layer of extra sauce and remaining cheese.
14. Cover the dish with aluminum foil and bake for 25 minutes to avoid over browning.
15. Remove the foil and bake for an additional 15 minutes.
16. Optionally, broil for 2-3 minutes for a golden top.
17. Allow to rest for 15 – 20 minutes before slicing and serving for easier slicing.
Additional Tips:
1. Fresh spinach and sauteed mushrooms enhance flavor.
2. Start with a thin layer of sauce at the bottom and alternate noodles, cheese, and sauce for even flavor.
3. Add garlic or shallots to the white sauce, and consider a splash of white wine.
4. Mix ricotta, mozzarella, and Parmesan for depth. Cream cheese can add richness.
5. Incorporate fresh herbs like basil or thyme and season each layer.
6. Assemble a day in advance and refrigerate, adding extra baking time.
7. Finish with fresh herbs or grated Parmesan for presentation.
Enjoy your Spinach and Mushroom White Lasagna!