Chicken, Mushroom & Spinach Lasagna
We all love traditional lasagna with red sauce, but sometimes white lasagna makes a nice change. Try this delicious lasagna made with chicken, mushrooms and spinach blended with a white sauce and topped with golden melted cheese. It will surely be a hit with your entire family!
[adrotate group="2"] [adrotate group="4"]- Lasagna Pasta Sheets
- 700g/1.5lb Chicken Tenderloins (cut into bite sized pieces)
- 1 Onion (diced)
- 2 Cloves Garlic (crushed)
- 500g/1lb Mushrooms (sliced)
- 300g/10.6oz Baby spinach
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- ¼ Tsp Chilli flakes
- Mozzarella (shredded)
- Parmesan cheese (for on top)
- 3 Cups Chicken stock
- 2 Cups Whole milk
- 100g/3.5oz Butter
- ½ Cup Plain Flour
- ¼ Tsp Ground Nutmeg
- ½ Cup Parmesan cheese
- Mozzarella Cheese (Shredded)
- Parmesan Cheese
- Fresh Parsley (chopped)
- Freshly Ground Pepper
In a large deep pan, heat a little butter and cook the chicken. Remove and set aside.
To the same pan add more butter if needed and fry the onions, garlic, mushrooms, basil, oregano, and chilli together till softened.
Add the baby spinach and cook just until it wilts.
Add the chopped chicken, stir through, remove from heat and set aside.
Melt the butter in a saucepan, add in the flour and stir until smooth.
Add the stock and milk and stirring continuously cook until sauce thickens.
Remove from heat and add the nutmeg and parmesan cheese.
Spread a little sauce on the bottom of a 11x15 inch baking dish and cover with lasagna sheets.
Top with half the filling, cover with sauce and shredded mozzarella.
Place another layer of lasagna sheets, filling, sauce and mozzarella. Now the final layer; cover with lasagna sheets, sauce, shredded mozzarella, parmesan cheese freshly ground pepper and some chopped parsley.
Bake in oven 190C/375F for approximately 1 hour.
Enjoy!