[Chicken] Spinach & Mushroom Lasagna

February 13, 2008 at 9:09 pm 3 comments

This week I didn’t put together a menu ::hangs head:: so I had no idea what I was going to make for the hubs and myself for dinner tonight, but GR comes to the rescue (again)! I saw Alanna’s BU (blog update) about her recent lasagna dinner and my dinner decision was made!

(Recipe from ArtistintheKitchen | photos from me!)

Makes 12 servings
Calories/serving (without chicken) = ~216.8 (www.sparkrecipes.com)
WW pts/serving (without chicken) = ~5

*FYI, calories/WW pts are estimated for the original recipe. Any substitutions or additions will increase or decrease the numbers.


For bechamel sauce
1-1/2 tbsp butter
2 tbsp flour
1 cup milk (I substituted heavy whipping cream)
1/2 tsp salt
1/8 tsp nutmeg

For lasagna
1 tbsp butter
1 tbsp olive oil
8 oz lasagna noodles
2-3 cups shredded mozzarella cheese
1 cup Parmesan cheese
8 oz mascarpone cheese
2-3 cups shiitake mushrooms
fresh sage (I substituted 1 tsp dried savory)
2 bags fresh spinach (I substituted 16 oz frozen chopped spinach, thawed)
1/2 onion
pre-cooked chicken strips, chopped
salt & pepper to taste

[NOTES: Alanna recommended adding some chicken and since my hubs is partial to protein I figured I’d give it a try!]


To make bechamel sauce–
Melt butter in a saucepan and add flour. Cook until it turns golden brown, then add milk (I used heavy cream instead of milk). Let boil, then cook for about 10 more minutes, stirring constantly.

Remove from the heat and add salt and nutmeg. Let sit until you are ready to assemble lasagna.

To make lasagna–
Preheat oven 375 F.

Sauteed shiitake mushrooms, fresh sage and chicken in butter. In a separate pan, sauteed chopped onions in olive oil. Then add two bags of fresh spinach leaves. After they wilt, add salt & pepper.

To assemble lasagna–
Spread a little of the Bechamel sauce in the bottom of a 9×13 baking pan, then layer no-bake lasagna noodles on top. Then another thing layer of Bechamel on top of the noodles. Spread 1/3 of the spinach on top followed by mushroom/chicken mixture. Next layer dollops of mascarpone cheese on top, followed by mozzarella and Parmesan. Repeat layers.

Cover with foil and bake for 55 minutes. Remove foil and bake for 5 more minutes until the cheese is golden.


Husband rating: A+
He really loved the flavors and was still raving after his 3rd helping! haha

Wifey rating: A+
I am glad I added chicken b/c it really added that extra something to a great dish. Great rec Alanna!


Entry filed under: chicken, italian, main dish, pasta, veggie, weight watcher.

Foodie Question of the Day Valentines’ Dinner-in for 2

3 Comments Add your own

  • 1. BBKiddo  |  February 13, 2008 at 10:23 pm


  • 2. CB  |  February 13, 2008 at 10:53 pm

    BB, too bad you live kinda far. We had so much leftover. I would totally share with you! :)

  • 3. Alanna  |  February 14, 2008 at 2:38 pm

    Way to break it down into actual measurements! You rock. I’m glad you added chicken and that it went over well. I am totally making it that way next time! :)


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