Michael made this recipe for dinner on Thursday, and we both thought it was delicious. The white sauce is rich and creamy, and the mushrooms and spinach add some heartiness (and healthiness) to the recipe. We also think it would be delicious to use baby kale in place of the spinach.
It does take some time to make this recipe, including baking time, but our inspiration recipe gives directions for making the casserole ahead of time and freezing it. We haven’t tried that yet — because we don’t have the freezer space right now — but think it would be a great option to plan ahead for a busy night.
Creamy chicken and spinach lasagna
Makes an 8×8-inch pan
By Jane and Michael’s Gourmet Extravaganza
For the chicken, spinach, and mushroom filling:
- 2 cups chicken broth
- 8 oz. of boneless, skinless chicken thighs
- 1 Tbsp unsalted butter
- 1 small onion, diced
- 2-3 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/4 tsp dried red pepper flakes
- 8 oz. sliced baby bella mushrooms
- 8 oz. frozen chopped spinach
Bring 2 cups of chicken broth to a boil in a medium saucepan. Add the chicken thighs, reduce heat, and cover and simmer for 15 minutes, or until the chicken is cooked through. Remove the chicken from the pan; reserve stock. When the chicken has slightly cooled, shred the meat with two forks.
Meanwhile, melt 1 Tbsp butter in a large skillet over medium-high heat. Add the onion, garlic, dried thyme, pepper flakes, and mushrooms. Saute for 8 minutes, stirring occasionally. Stir in the chopped spinach and saute until heated through. Stir in the shredded chicken. Season with salt to taste.
For the cream sauce:
- 1 cup milk
- 1/4 cup flour
- 1/8 tsp ground nutmeg
- 1/4 cup (1 ounce) grated Parmesan cheese
Preheat oven to 375 degrees. Bring the reserved chicken stock to a boil. Combine milk, flour, and nutmeg in a small bowl, whisking until smooth. Gradually add the milk mixture to the broth, stirring constantly. Simmer for 5 minutes, or until thickened, stirring often. Remove pan from heat and stir in Parmesan cheese.
- Butter, to grease pan
- 6 no-boil lasagna noodles
- 4 oz. (1 cup) of jack cheese, shredded
- Dried parsley (optional)
- Grated Parmesan cheese (optional)
Grease an 8×8-inch glass baking dish with butter. Coat the bottom of the pan with 1/2 cup of sauce. Layer 2 noodles, half of the chicken mixture, 1 cup of sauce, and 1/3 cup shredded jack cheese in the pan. Repeat layers once (noodles, chicken mixture, sauce, cheese). Top with the remaining 2 noodles, remaining 1/2 cup sauce (being sure to completely cover the noodles), and remaining 1/3 cup shredded cheese. If desired, sprinkle dried parsley and grated Parmesan cheese over the top of the casserole.
Cover tightly with foil that has been sprayed with cooking spray. Bake, covered, at 375 degrees for 25 minutes. Uncover and bake for an additional 10-15 minutes, or until browned and bubbly. Let stand 5 minutes before serving.
(Recipe adapted from Myrecipes.com)
Pairs well with:
Steamed carrots with dill and butter