Divine creamy and extremely flavourful dish.
So gooey.
Creamy Chicken Lasagna
Servings
4
servingsPrep time
20
minutesCooking time
1
hourCalorieskcal
Ingredients
6 TBSP unsalted butter, divided
1 lb mushrooms, sliced
1 onion, diced
4 garlic cloves, minced
1/2 cup dry white wine
3 cups cooked and shredded or cubed chicken
1 16-oz package frozen spinach, defrosted and drained
1/2 cup plus 2 TBSP flour
4 cups milk, warmed
1 cup chicken stock
1 TBSP Dijon mustard
2 tsp coarse Kosher salt, or half as much if using fine salt
1/4 tsp freshly ground black pepper
16 lasagna noodles
1 cup Parmesan, grated
2 cups mozzarella cheese, grated
2 cups Gruyere cheese, grated
Parsley, for garnish
Directions
- Preheat the oven to 350F. Grease a casserole dish lightly. Bring a large pot of salted water to a boil.
- In a large heavy bottom pan, melt 2 TBSP butter over medium-high heat. Add mushrooms and saute for 7 minutes or so until they release their liquid and become lightly golden brown. Add a pinch of salt and onions and continue cooking for another 5 minutes or so until onions are softened and translucent. Add garlic, cook for 30 seconds or so but do not burn or brown. Add the wine, bring to boil and cook until most of the liquid is evaporated. Remove from heat, transfer to a plate and set aside.
- Melt the remaining 4 TBSP butter on medium heat. Add the flour and cook for a minute or two to cook off the raw taste. Pour in the warmed milk a little at a time, stirring vigorously. Add chicken stock and continue simmering for about 10 minutes until your sauce, Bechamel, is thickened. Season with salt, pepper, add mustard. Pass the sauce through a fine mesh sieve (in case there were any lumps.) Stir in 1/4 cup of parmesan into the sauce. Stir in the drained spinach into the sauce. Fold in chicken and mushrooms into the sauce. Adjust the seasoning.
- Boil the noodles 1-2 minutes less than the package instructions. Drain and rinse in cold water. Mix mozzarella, Gruyere and the remaining 3/4 cup of Parmesan in a small bowl.
- To assemble, spread 1/4 of the chicken mixture into the prepared baking dish. Layer 4 noodles on top, another 1/4 of chicken mixture and 1 cup of cheese. Repeat the layers and ensure the top layer ends with cheese.
- Bake uncovered for about 45 minutes until hot and bubbling. Let it cool for about 10 minutes before serving. Garnish with parsley, serve and enjoy.
- Note: you can make this ahead by assembling the lasagna, covering it and refrigerating it. If you do so, just add about 15 additional minutes to your cooking time.
