The Great British BakeOff Winner Creamy Chicken Mushroom Spinach Lasagna

Creamy Chicken Mushroom Lasagna

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Preparation time:40 Mins

Cooking time:55 Mins

Servings:8 generous servings

Ingredients:

• 3 cups cooked and shredded chicken breast
• 2 Tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 lb Cremini mushrooms, sliced
• 1 tsp dried thyme
• 1/4 cup white wine (optional)
• 10 oz fresh spinach
• 6 Tbsp unsalted butter
• 6 Tbsp all-purpose flour
• 4 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 12 oven-ready lasagna noodles
• 2 cups shredded low-moisture mozzarella cheese
• 1 cup freshly grated Parmesan cheese (plus extra for topping)

Instructions:

• Preheat oven to 375°F (190°C). Prepare chicken if necessary. Slice mushrooms and dice onion/garlic.
• Heat oil in a large skillet. Sauté onions until soft, then add garlic and mushrooms. Cook until moisture evaporates and mushrooms are deeply browned. Stir in thyme. Deglaze with white wine if using.
• Add spinach in batches to the mushroom mixture, stirring until fully wilted. Remove mixture from heat and set aside.
• To prepare the Béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour to form a smooth roux and cook for 1-2 minutes.
• Gradually whisk in the warm milk until the sauce simmers and thickens enough to coat the back of a spoon (Nappe stage). Remove from heat and stir in nutmeg, salt, and pepper.
• Gently fold the shredded chicken into two-thirds of the Béchamel sauce. Lightly season this filling mixture.
• Begin assembly in a 9x13 inch baking dish: Spread a thin layer of plain Béchamel sauce on the bottom. Layer with noodles, half the chicken/sauce mixture, half the mushroom/spinach mixture, and one-third of the combined Mozzarella and Parmesan.
• Add a second layer of noodles, the remaining chicken/sauce mix, and the remaining mushroom/spinach mix. Top with the final layer of noodles. Pour the remaining plain Béchamel sauce over the top, ensuring all noodles are covered. Sprinkle with remaining cheese.
• Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the top is bubbling and golden brown.
• Allow the lasagna to rest on the counter for 15 minutes before slicing and serving to ensure the layers set properly.

Nutrition Facts

Calories:1601 kcal

Protein:19.2 g

Fat:49.4 g

Carbs:57.7 g

Fiber:12.9 g

Sugar:0.0 g

Sodium:526 mg

Recipe Info

Category:Main Course

Cuisine:British

Ditching the Red Sauce: Why This Creamy Bake Reigns Supreme

There is an unspoken hierarchy in the world of baked pasta dishes, and while a hearty ragu-based lasagna certainly holds a treasured place, sometimes the palate craves something lighter, more nuanced, and perhaps a touch more elegant. That is precisely where this Chicken Mushroom and Spinach Lasagna steps in to claim the crown. We are trading the sharp acidity of tomatoes for the luxurious, comforting embrace of a classic Béchamel sauce, transforming a typically rustic bake into something sophisticated enough for company, yet simple enough for a Midweek Lasagna Dinner . This approach allows the earthy depth of the mushrooms and the tenderness of the chicken to truly shine, creating a Creamy Mushroom Spinach Lasagna that feels both familiar and completely revitalized.

The Secret to a Weeknight-Friendly Sunday Favourite

The beauty of this specific Chicken Lasagna Recipe Healthy twist lies in its adaptability. While it certainly deserves recognition as a show-stopping centrepiece—a genuine Comfort Food Lasagna Recipe ready for Sunday supper—the preparation steps are streamlined to make it accessible even when time is tight. This recipe, which we call "The Great British Bake-Off Winner," focuses on maximizing flavour during the sautéing phase, ensuring that even with a quicker prep time of about 40 minutes, the resulting dish tastes like it simmered all day.

Introducing the Star: A Lighter Take on Comfort Food

Our primary goal here was to capture the essence of comfort without the heaviness often associated with traditional layered pasta dishes. By employing shredded, pre-cooked chicken—perhaps leftovers from a roast or a quick poaching session—we significantly cut down on active cooking time. Paired with sautéed Cremini mushrooms, which bring a deep umami, and vibrant, wilted spinach, the filling is rich in texture and flavour without relying on heavy meats or fats.

Why Our Chicken Mushroom and Spinach Lasagna Redefines Indulgence

Indulgence, in this context, comes from texture and aroma rather than sheer weight. The White Sauce Spinach Mushroom Lasagna profile is defined by its smooth, velvety Béchamel, delicately spiced with freshly grated nutmeg—an absolute non-negotiable for authenticity. This sauce acts as the perfect binder, marrying the robust chicken and mushroom components seamlessly. The resulting mouthful is tender, creamy, and utterly satisfying, proving that a Flavorful Chicken Mushroom Lasagna doesn't need tomato sauce to be magnificent.

Setting Expectations: A Truly Stunning Centrepiece Dish

When you pull this 9x13 inch bake from the oven, bubbling and golden brown, you are looking at something truly special. This Spinach Mushroom Lasagna Recipe yields approximately 8 generous servings, making it ideal for family gatherings or meal prepping. The difficulty level settles around 'Medium'; the steps are individually simple—sautéing, making a roux—but coordinating them requires focus, ensuring your Béchamel stays smooth and your layers are constructed firmly.

Assembling Your Culinary Arsenal: What You Absolutely Need

Before we dive into the actual cooking, gathering your supplies is the mark of an experienced cook. Having everything ready minimizes stress and ensures that when one component is finished, the next can begin immediately. We are aiming for efficiency in creating this magnificent Chicken and Spinach Lasagne .

The Essential List: Quantities for Richness and Texture

For our 8-serving bake, we need the structural components balanced by the creamy filling. Start by gathering 3 cups (about 360g) of cooked and shredded chicken breast—rotisserie chicken is a fantastic time-saver here. You’ll need one pound (450g) of sliced Cremini mushrooms, which offer more concentrated flavour than standard white buttons, a full 10oz bag (280g) of fresh spinach, one medium yellow onion, and four cloves of minced garlic to form our savoury base. The pasta structure requires 12 lasagna sheets, preferably the oven-ready variety for simplicity, though traditional sheets cooked perfectly al dente will also work beautifully.

Beyond the Basics: Optional Flavour Boosters for Your Lasagna

While the core ingredients build a fantastic foundation, a few additions can elevate the experience further. If you have it on hand, a quarter cup of dry white wine, like a crisp Sauvignon Blanc, is excellent for deglazing the pan after sautéing the onions and mushrooms; this process captures all those browned flavour bits and locks them into the filling. On top of that,, don't overlook freshly grated Parmesan. While we use it throughout, an extra sprinkle of sharp, salty Parmesan on top is what guarantees that irresistible crust.

Tools of the Trade: Essential Equipment for Assembly

You will require a large, deep skillet or Dutch oven capable of holding all your vegetables and chicken. For the crucial Béchamel, a medium saucepan and a sturdy whisk are mandatory to achieve that desirable smooth, lump-free texture. Finally, the standard 9x13 inch (23x33 cm) baking dish is the vessel that will contain this masterpiece.

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Building Layers of Perfection: Step-by-Step Construction

The layering process is where the magic solidifies. A well-constructed lasagna doesn't just taste better; it cuts cleanly, allowing every diner to appreciate the defined strata of pasta, creamy chicken, and earthy vegetables.

Crafting the Velvety Béchamel Sauce Foundation

The success of this White Sauce Spinach Mushroom Lasagna hinges on this step. In your saucepan, melt 6 tablespoons of butter over medium heat. Whisk in 6 tablespoons of flour, cooking this mixture—the roux—for about two full minutes until it smells faintly nutty. Next, gradually introduce 4 cups of warmed whole milk, whisking vigorously and continuously to prevent lumps from forming. Bring this mixture slowly to a simmer. Once it coats the back of a spoon thickly (the nappe stage), remove it from the heat immediately. Stir in a quarter teaspoon of freshly grated nutmeg, salt, and pepper to taste. This sauce must be luxurious.

Preparing the Savoury Filling: Sautéing the Chicken and Mushrooms

In your large skillet, heat 2 tablespoons of olive oil. Sauté the diced onion until translucent, then add the 4 minced cloves of garlic and the sliced mushrooms. Here is a key tip for flavour: cook the mushrooms until all their liquid has evaporated and they have turned a deep, golden brown—this concentrates their flavour immensely. Stir in 1 teaspoon of dried thyme. If using, splash in the quarter cup of white wine now and let it reduce completely. Finally, add the 10oz of spinach in batches, stirring until it has thoroughly wilted. Remove this mixture from the heat and set aside.

The Art of the Stack: Layering Your Chicken Mushroom and Spinach Lasagna

Now we build! Start by spreading a thin layer of plain Béchamel on the bottom of your baking dish—this prevents the pasta from sticking. Next, divide the Béchamel sauce roughly in half. Gently fold the 3 cups of shredded chicken into two-thirds of the sauce; this creates your primary creamy layer.

1. First Layer: Place noodles down, followed by half of the chicken/sauce mixture, then spread all of the mushroom/spinach mixture over that. Sprinkle with one-third of your Mozzarella and Parmesan blend.
2. Second Layer: Place another layer of noodles, followed by the remaining chicken/sauce mixture.
3. Top Layer: Lay down the final layer of noodles. Pour the remaining plain Béchamel sauce over the top, ensuring every edge of pasta is submerged. Finish with the remaining Mozzarella and Parmesan cheese.

Baking Dynamics: Ensuring Every Sheet of Pasta Cooks Perfectly

Preheat your oven to 375° F ( 190° C). Cover the dish loosely with foil—tent it slightly so it doesn't adhere to the cheese top. Bake covered for 30 minutes. This initial covered period traps steam, which is essential for cooking through any no-boil pasta sheets. After 30 minutes, remove the foil. Continue baking for another 15 to 20 minutes until the cheese topping is melted, bubbly, and sporting beautiful golden-brown patches.

Troubleshooting and Customization for Your Next Bake

Even the best recipes sometimes need a little tweaking based on ambient humidity or ingredient moisture. If your finished lasagna seems too loose after baking, it simply needed more resting time; the structure sets as it cools. If your edges are drying out too fast during the bake, ensure your foil tent is sufficiently high. This Chicken Mushroom and Spinach Lasagna Recipe is a wonderful canvas for personalization.

Serving Suggestions: What Complements This Creamy Delight

This Comfort Food Lasagna Recipe is rich, savoury, and wonderfully satisfying, meaning it pairs best with things that offer contrast—acidity, freshness, and crunch.

Making Ahead: Strategies for Stress-Free Entertaining

You can assemble the entire Chicken Mushroom and Spinach Lasagna up to 24 hours in advance, cover it tightly with plastic wrap and foil, and refrigerate. When ready to bake, allow it to sit on the counter for about 30 minutes to warm slightly before placing it in the preheated oven. You may need to add 10– 15 minutes to the initial covered baking time.

Storing Leftovers: Keeping Your Lasagna Fresh for Days

Leftovers of this Chicken and Spinach Lasagne are fantastic. Once completely cooled, slice and store portions in airtight containers for up to four days. Reheat individual servings gently in the microwave, or reheat the entire dish in a 350° F oven, covered with foil, until heated through (about 25 minutes).

Variation Station: Swapping Ingredients in Your White Sauce Lasagna

If you want to explore the savoury depths further, swap some of the mushrooms for finely chopped shallots mixed with the onions, or incorporate roasted garlic into the Béchamel for a deeper, sweeter profile. For a tangier note, substitute one cup of the Mozzarella with sharp Gruyère cheese in the assembly layers.

Pairing Perfection: Recommended Wine and Salad Companions

To balance the creamy richness of this bake, an acidic, cleansing side salad is paramount. Think peppery rocket (arugula) tossed with lemon vinaigrette and perhaps some toasted pine nuts for crunch. For wine pairings, stick to white wines that have enough body to stand up to the cream but enough acidity to cut through it; a lightly oaked Chardonnay or an Italian Vermentino will complement the earthy mushrooms wonderfully.