With succulent chicken and a cheesy bechamel, this Chicken Lasagna with spinach and mushrooms is crowd pleasing comfort food. If you’ve never tried white lasagna, you’ll discover it’s just as delicious as it’s tomato based cousin.
Add the oil and 2 tablespoons butter to a large pan over medium-high heat and melt the butter.
Add the sliced mushrooms and cook stirring often until most of the liquid evaporates and the mushrooms start turning golden. Set aside.
Add the onion and chicken to the pan (with a little oil if it’s totally dry). Cook over medium high until mostly cooked through.
Add the garlic and salt and cook for another minute, then take off the heat and stir in the spinach until wilted.
Add the chicken mixture to the mushrooms and place in the fridge to cool a little.
In a large bowl, combine the ricotta, parmesan, thyme and pepper and place in the fridge while you make the bechamel.
FOR THE CHEESE BECHAMEL SAUCE
Preheat the oven to 180C / 350F / 160C.
First combine the stock and milk (you can use the ricotta container to save dirtying another bowl).
Rinse out the original pan then melt the butter over medium heat.
Add the flour and whisk well. Cook for a minute or so, whisking to keep it smooth.
Slowly add in the milk / stock mixture while continuing to whisk until it is all added and you have a smooth sauce. Let this cook on low for around 3-5 minutes until thickened to a thick milk shake consistency.
Take it off the heat and whisk in the gouda, salt and pepper until smooth.
Combine the ricotta and cooled chicken mixtures.
Spread 2-3 tablespoons of bechamel over the bottom of a 23cm (9inch) square pan or similar.
Add the lasagna sheets in a single layer (they can overlap slightly if necessary).
Add half the chicken ricotta mix, then spread over one quarter of the cheese sauce.
Repeat with lasagna sheets, the remaining chicken mixture and another quarter of the cheese sauce.
Place a third layer of lasagna sheets over, and top that with all of the remaining bechamel.
Sprinkle the Gouda and parmesan evenly over the top.
Bake for 35-40 minutes or until the top is golden and bubbly. Let it cool 5-10 minutes before serving.
You’ll need enough lasagna sheets to cover 3 layers
Gouda, mozzarella or another creamy good melting cheese
Will slice more easily after sitting for 10 minutes.