Chicken, Spinach and Mushroom Lasagna

Looking for a cheesy chicken and vegetable casserole for dinner? Then check out this great lasagna recipe.

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  • prep time 50 min
  • total time 1 hr 45 min
  • ingredients 12
  • servings 8
 

Ingredients

9
uncooked lasagna noodles
3
cups milk
2
teaspoons dried Italian seasoning
1
teaspoon garlic salt
1
cup chicken broth
3
tablespoons cornstarch
1/4
cup grated Parmesan cheese
1
(1-lb.) pkg. frozen cut leaf spinach, thawed, squeezed to drain*
1/2
cup chopped green onions
4
oz. (1 cup) shredded mozzarella cheese
2
cups sliced fresh mushrooms
2
cups cubed cooked chicken

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
  • 2 Meanwhile, heat oven to 350°F. In large saucepan, combine milk, Italian seasoning and garlic salt. Bring to a boil. In small bowl, combine broth and cornstarch; blend well. Slowly add cornstarch mixture to hot milk mixture, stirring constantly. Cook over medium heat for 5 minutes or until bubbly and thickened, stirring constantly. Stir in Parmesan cheese.
  • 3 Drain noodles. Spread 1/2 cup white sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 noodles. In medium bowl, combine 1 cup white sauce, spinach, onions and half of the mozzarella cheese; spread evenly over noodles. Arrange 3 noodles over spinach mixture.
  • 4 In same medium bowl, combine 1 cup white sauce, mushrooms and chicken; spread over noodles. Arrange 3 noodles over chicken mixture. Top with remaining white sauce. Cover tightly with foil.
  • 5 Bake at 350°F. for 50 to 55 minutes or until hot and bubbly. Uncover; sprinkle with remaining half of mozzarella cheese. Let stand 15 minutes. If desired, garnish with fresh Italian parsley.
  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
  • 2 Meanwhile, heat oven to 350°F. In large saucepan, combine milk, Italian seasoning and garlic salt. Bring to a boil. In small bowl, combine broth and cornstarch; blend well. Slowly add cornstarch mixture to hot milk mixture, stirring constantly. Cook over medium heat for 5 minutes or until bubbly and thickened, stirring constantly. Stir in Parmesan cheese.
  • 3 Drain noodles. Spread 1/2 cup white sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 noodles. In medium bowl, combine 1 cup white sauce, spinach, onions and half of the mozzarella cheese; spread evenly over noodles. Arrange 3 noodles over spinach mixture.
  • 4 In same medium bowl, combine 1 cup white sauce, mushrooms and chicken; spread over noodles. Arrange 3 noodles over chicken mixture. Top with remaining white sauce. Cover tightly with foil.
  • 5 Bake at 350°F. for 50 to 55 minutes or until hot and bubbly. Uncover; sprinkle with remaining half of mozzarella cheese. Let stand 15 minutes. If desired, garnish with fresh Italian parsley.

EXPERT TIPS

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Expert Tips

* To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
45mg
45%;
Sodium
590mg
590%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
35%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.