This lasagna is perfect for whenever you want a classic, simple casserole, but with a little twist. With this dish, you get all the goodness of a creamy pasta with all the ease of a one pan meal. Plus you can make it ahead or enjoy right away!
2cupscooked chicken thighscut into bite sized pieces
2cupsshredded mozzarella cheese
1/4cupgrated parmesan cheese
2 cupssautéed mushroomsoptional
Preheat oven to 400 degrees F. Spray an 8x8 baking dish with nonstick cooking spray.
Place a saucepan over medium heat and add butter and garlic and cook until butter is completely melted. Add in flour and whisk together until it thickens into a paste and turns a light golden color.
Slowly whisk in milk and bring to a simmer, cooking until sauce is thickened. Remove from heat and add the parmesan, mascarpone, and spinach. Stir until the spinach is wilted.
Spoon about 1/4 cup of sauce on the baking dish and top with two lasagna noodles, follow with a handful of mozzarella cheese, 2/3 cup chicken, 2/3 cup mushrooms, 1 Tbsp parmesan, and 1/2 cup of sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
Bake uncovered for 20-25 minutes until the sauce is bubbling. If you are cooking from refrigerated or frozen this will take longer - just cook until the sauce bubbles and the top browns.
Let the lasagna cool for 5-10 minutes before serving.
If you're freezing or refrigerating the lasagna, don't preheat the oven and just stop after assembling, wrap the casserole tightly in plastic wrap, then foil and pop into the fridge or freezer.
Keyword casserole, cream sauce, easy casserole, easy dinner, lasagna, spinach and cream sauce, white chicken lasagna