Chicken, spinach and Parmesan lasagne

    (400)
    2 hours

    Not a true lasagne, but a wonderfully rich and creamy bake that is sure to please the entire family. Here's an idea: roast two chickens on a Sunday, have one for lunch, then save the other to make this later in the week.


    348 people made this

    Ingredients
    Serves: 12 

    • 225g lasagne sheets
    • 700ml double cream
    • 2 (295g) tins condensed cream of mushroom soup
    • 80g grated Parmesan cheese
    • 50g butter
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 4 cloves garlic, sliced
    • 5 mushrooms, diced
    • 1 roasted chicken, skin removed and shredded
    • salt and ground black pepper to taste
    • 250g ricotta cheese
    • 1 bunch fresh spinach, rinsed
    • 340g grated mozzarella cheese

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4. Bring a large pan of lightly salted water to the boil. Cook lasagne sheets for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
    2. In a saucepan over low heat, mix together double cream, cream of mushroom soup, Parmesan cheese and butter. Simmer, stirring frequently, until well blended.
    3. Heat the olive oil in a frying pan over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
    4. Lightly coat the bottom of a 20x30cm baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagne sheets, 1/2 of the ricotta, 1/2 of the spinach, 1/2 the chicken mixture and 1/3 of the mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining lasagne sheets on top, and spread with remaining sauce.
    5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

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    Reviews & ratings
    Average global rating:
    (400)

    Reviews in English (308)

    by
    165

    I wish that I could give this just one more star for the sheer indifference it has to calories or fat content. Oh. My. Goodness. This was good. I was in a pinch for bringing a dish to a party and happened to have most of the ingredients for this so I pulled it together, and it's my new favorite recipe. I did substitute the cream for 2 cups half & half and one cup nonfat evaporated milk (ROFL, that makes it healthier, right?) and I used frozen spinich instead of fresh and I'm sure fresh would make it even better. I also used diced portobello mushrooms and plain ol' chicken breasts. Everyone ate this all gone and were fighting for the recipe. Thanks a ton (and you know where that ton came from ) *Edited to add~ I made this again and used fat free half and half and 98% fat free creame of mushroom soup, skim mozzarella and lowfat ricotta, and it tastes just as good as the original. I also omitted the mushrooms and used sundried tomotoes....yummy! Still a favorite recipe for special occassions around here. I've also found it's good to take it out after it's done and let it sit, covered, for a good thirty minutes to thicken up.  -  07 Nov 2005  (Review from Allrecipes US | Canada)

    by
    96

    This is an excellent recipe. To overcome the issue with the volume of spinach (I used 1 - 6oz. bag of fresh baby spinach leaves which worked out to be the perfect amount without overwhelming the dish... or kids ~ nice green speckles here and there), I added the spinach to the skillet of sauteed veggies at the last moment before turning off the heat to slightly wilt the spinach. This way all of the prepared ingredients fit perfectly into the 9" x 13" dish without the oozing that I've read about in other reviews. I also used a whole medium sized onion and the whole 5oz. package of sliced mushrooms from the produce dept. This worked out perfectly for flavor, not to mention nothing wasted. The mushroom slices (as opposed to chopped) made it a lot easier for my little mushroom hater to pick them out. Allow the dish to rest at least 15 minutes after removing it from the oven to allow it to settle for easier cutting and serving. The sauce would be great as a base for other pasta dishes too. I will definitely use this recipe again and again. Thanks for posting it!  -  28 Mar 2006  (Review from Allrecipes US | Canada)

    by
    58

    Although this lasagna is pretty good, I was expecting better after all of the work I put into it. The blandness that others commented on may be because there isn't much salt called for in the recipe. I may try it again with alfredo sauce packets instead because this sauce still tastes like canned cream of mushroom soup to me, even though I followed the directions exactly. The final product was a little runny because, when you put the spinach in fresh and then bake it, it exudes a lot of water into the ricotta layer underneath. In order for this lasagna to be worth the effort, it needs a few changes. But it has potential.  -  06 Jun 2002  (Review from Allrecipes US | Canada)

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