We all love traditional lasagna with red sauce, but sometimes white lasagna makes a nice change. Try this delicious lasagna made with chicken, mushrooms and spinach blended with a white sauce and topped with golden melted cheese. It will surely be a hit with your entire family!
Ingredients:
Filling:
Lasagna Pasta Sheets
700g/1.5lb Chicken Tenderloins, cut into bite sized pieces
1 Onion, diced
2 Cloves Garlic, crushed
500g/1lb Mushrooms, sliced
300g/10.6oz Baby spinach
1 Tsp Dried Basil
1 Tsp Dried Oregano
1/4 Tsp Chilli flakes
Mozzarella, shredded
Parmesan cheese for on top
Sauce:
3 Cups Chicken stock
2 Cups Whole milk
100g/3.5oz Butter
1/2 Cup Plain Flour
1/4 Tsp Ground Nutmeg
1/2 Cup Parmesan cheese
Topping:
Shredded Mozzarella Cheese
Parmesan Cheese
Fresh Parsley, chopped
Freshly Ground Pepper
Method:
To make the filling –
In a large deep pan, heat a little butter and cook the chicken. Remove and set aside. To the same pan add more butter if needed and fry the onions, garlic, mushrooms, basil, oregano, and chilli together till softened. Add the baby spinach and cook just until it wilts. Add the chopped chicken, stir through, remove from heat and set aside.
To make the sauce –
Melt the butter in a saucepan, add in the flour and stir until smooth. Add the stock and milk and stirring continuously cook until sauce thickens. Remove from heat and add the nutmeg and parmesan cheese.
Assemble –
Spread a little sauce on the bottom of a 11×15 inch baking dish and cover with lasagna sheets.Top with half the filling, cover with sauce and shredded mozzarella. Place another layer of lasagna sheets, filling, sauce and mozzarella. Now the final layer; cover with lasagna sheets, sauce, shredded mozzarella, parmesan cheese freshly ground pepper and some chopped parsley.
Bake in oven 190C/375F for approximately 1 hour.
Enjoy!
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