Chicken, Spinach and Mushroom Lasagna

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

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

Directions

  1. 1 Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
  2. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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