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This Chicken Mushroom and Spinach Lasagna is a delicious twist on the classic Italian dish. Layered with tender chicken, earthy mushrooms, and fresh spinach, all enveloped in creamy béchamel sauce and melted cheese, this lasagna is hearty, flavorful, and perfect for a family dinner or a special occasion.
Ingredients:
For the Chicken Filling:
2 cups (300 g) cooked chicken, shredded or diced (rotisserie chicken works well)
2 tablespoons (30 ml) olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups (150 g) mushrooms, sliced (button or cremini)
4 cups (120 g) fresh spinach leaves
Salt and pepper, to taste
1/2 teaspoon (2.5 g) dried thyme
1/2 teaspoon (2.5 g) dried oregano
For the Béchamel Sauce:
4 tablespoons (60 g) unsalted butter
1/4 cup (30 g) all-purpose flour
4 cups (950 ml) milk (whole or 2%)
1/4 teaspoon (1.25 g) nutmeg
Salt and pepper, to taste
For the Lasagna Assembly:
12 lasagna noodles
2 cups (200 g) shredded mozzarella cheese
1 cup (100 g) grated Parmesan cheese
1 cup (250 g) ricotta cheese
Optional: fresh basil or parsley, for garnish
Instructions:
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