Creamy Chicken Lasagna — Simplified, Smoother, and Delicious

• 6 tbsp (90 ml) olive oil or butter
• 1 small onion, finely chopped
• 1 lb (454 g) sliced mushrooms
• 4 cloves garlic, minced
• 1/2 cup (60 g) all-purpose flour
• 1/2 cup (120 ml) dry white wine
• 4 cups (960 ml) whole milk, warmed
• 1 cup (240 ml) chicken stock (low-sodium preferred)
• 2 tsp (10 g) coarse Kosher salt, or half as much if using fine salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp dried parsley (optional)
• 1 tsp Dijon mustard (optional, adds brightness)
• 2–3 cups (280–400 g) cooked chicken, shredded
• 1 16-oz (454 g) package frozen spinach, defrosted and drained
• 1/4 cup (22 g) Parmesan cheese (for the sauce)
• 2 cups (200 g) mozzarella cheese, grated
• 2 cups (200 g) Gruyère cheese, grated
• 3/4 cup (75 g) Parmesan cheese (for layering and topping)
• 15 lasagna noodles (about 5 per layer, cooked al dente or oven-ready)

Instructions

1. 1

   In a large deep sauté pan or Dutch oven, heat the oil over medium heat. Add the onion and mushrooms; cook for 7–8 minutes until golden and the liquid evaporates. Add the garlic; cook for 30 seconds. Add the wine, bring it to a boil, and cook until most of the liquid has evaporated. Sprinkle in the flour; stir for 1–2 minutes until the vegetables are evenly coated and no raw flour remains. Gradually pour in the milk, whisking or stirring constantly, then add the stock. Simmer for 8–10 minutes until it starts to bubble and thickens enough to coat a spoon. Once bubbling, cook for only 1–2 minutes more. Season with salt, pepper, thyme, nutmeg, parsley, and Dijon mustard (if using).

2. 2

   Mix the cheeses together for layering.

3. 3

   Stir in the chicken and spinach. Add the ¼ cup (22 g) Parmesan and about 1 cup (240 ml) of the mixed mozzarella and Gruyère from Step 2 directly into the sauce; stir until melted and creamy. If the sauce is too thick, whisk in 2–3 tbsp (30–45 ml) of milk or stock. The sauce should be smooth, pourable, and glossy — not stiff.

4. 4

   Preheat the oven to 375°F (190°C). Lightly butter or oil a 9 × 13 inch (23 × 33 cm) baking dish. Spread a thin layer of sauce on the bottom. Layer in this order (three layers total): 5 noodles, ⅓ of the sauce mixture, and ⅓ of the remaining cheeses (mozzarella, Gruyère, and Parmesan). Repeat twice more, finishing with sauce and all remaining cheese on top.

5. 5

   Cover with foil (lightly tented; grease it or line parchment under it to prevent sticking) and bake for 30 minutes. Uncover and bake for 15–20 minutes more until bubbling and lightly golden. Optional: Broil for 1–2 minutes for deeper browning. The internal temperature should reach 165°F (74°C) in the centre. Rest for 15 minutes before slicing.