This creamy white chicken lasagna features no-boil noodles and precooked chicken to keep things simple and streamlined.
Presliced mushrooms, frozen spinach and preshredded cheese also help shorten the prep time.
Make this easy lasagna recipe anytime you’re short on time and have leftover chicken on hand.
Lightly coat a 9-by-13-inch baking dish with cooking spray and set aside.
Melt butter in a medium saucepan over medium-high heat.
Add flour and whisk until combined.
Add Parmesan and salt; whisk until smooth.
Remove from heat and set aside.
Heat oil in a large skillet over medium-high heat.
Remove from heat and set aside.
To assemble lasagna, spread 3/4 cup cheese sauce on bottom of the prepared baking dish.
Layer on 3 noodles, evenly spacing the noodles crosswise in the dish.
(The noodles will not cover the bottom of the dish but will expand while baking.)
Spread half the spinach on top of the noodles.
Sprinkle with 3/4 cup mozzarella and top with 3/4 cup cheese sauce.
Repeat the layers once, starting with noodles and ending with mushrooms and chicken.
Sprinkle with 3/4 cup mozzarella.
Lightly coat a piece of foil with cooking spray; cover the dish, coated-side down.
Bake for 30 minutes; uncover and bake until golden brown and bubbly, about 15 minutes more.
Let the lasagna stand for 15 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
