Today I am sharing a favourite family lasagna recipe. We all love traditional lasagna with red sauce, but sometimes white lasagna makes a nice change. This Chicken with Mushrooms & Spinach Lasagna recipe takes a little time to prepare, but can be prepared ahead and either refrigerated or frozen, and can be cooked at a later time.
If you wish to cut your prep time down, use pre-cooked chicken and simply add it to the sauce mixture. I don’t recommend using cottage cheese in place of ricotta! You just can’t replace ricotta. Cooking time given is for cooking from thawed. I hope you enjoy this delicious Chicken with Mushrooms & Spinach Lasagna.
Chicken, Mushroom & Spinach Lasagna
Ingredients
- 1-2 tbsp olive oil
- 2 cans Campbell’s Cream of Mushroom soup (not condensed)
- 1 can Campbell’s Cream of Mushroom soup condensed
- 1-2 cups chicken broth
- 1/2 onion diced
- 6-8 white mushrooms sliced
- 5 boneless, skinless, chocken breasts cubed
- 2 containers (475g) full fat ricotta
- 1 egg
- 1 tbsp parsley
- 1/2 cup grated parmesan cheese
- 1 handful baby spinach leaves chopped
- 1 bag shredded mozzarella cheese
- 1 cup shredded parmesan
- 1 box lasagna noodles NOT oven ready
- garlic salt
- onion salt
- pepper
Instructions
- First cook your lasagna according to directions on the package.
- When the noodles are done, drain them in a strainer, and rinse well with cold water to stop cooking and prevent sticking
- Lay them out flat on a towel.
- Drizzle olive oil in a large stock (soup) pot.
- Sauté onions and mushrooms seasoned with garlic salt and onion salt.
- When onions are translucent, add the cans of mushroom soup and chicken broth
- Stir and let heat to a simmer. Should be slightly thick like sauce, but not a thin soup.
- While the sauce is heating up, saute chicken in a frying pan.
- Add salt and pepper to the chicken pieces.
- When cooked through, do not drain. Just add the chicken pieces and any juice to the sauce mixture in the stock pot. Allow this to continue heating. Stir occasionally.
- In a mixing bowl combine the ricotta cheese (2 containers) with 1 egg, parsley, and grated Parmesan. Set aside until assembly step.
- Chop your baby spinach leaves into small pieces.
- Grease a 9x13 glass pan (or you can use two smaller rectangular casserole dishes for smaller servings).
- Assemble the lasagna as follows:
A thin layer of sauce & chicken mixture goes on the bottom, then noodles; then add more sauce just enough to cover noodles, followed by a layer of ricotta, then sprinkle spinach leaves, and put a fistful of shredded parmesan over this. Then add another layer of noodles, then sauce, the rest of the ricotta, then spinach and Parmesan. Then add the final noodle layer. Top with a layer of the sauce/chicken. Sprinkle with shredded Mozzarella (a generous coating. - Refrigerate or freeze until ready to bake.
- Bake at 350 for one hour or until it is bubbling hot and cheese is golden.
- Remove from the oven and let it set for 15-20 minutes before serving.
Another time saving tip, if you are in a real hurry is to use No-Cook lasagna noodles.
Lasagna is perfect for family gatherings or a Sunday dinner. Works great during any holiday celebrations with garlic bread and a nice salad.
This lasagna can be prepared ahead and frozen until ready. Why not make two at once? One for dinner and one for the freezer for a busy week. This recipe can be made in 9×13 pans or 2 smaller square dishes.
Do you ever make white lasagna? What are your favourite lasagna ingredients? Leave a comment and let us know!
This looks so great!