Ingredients

For the Filling

• 1 teaspoon oil
• 2 tablespoons butter (28g / 1oz)
• 3 cups sliced mushrooms (250g / ~9oz)
• 500g boneless, skinless chicken thighs, trimmed and chopped (~1lb)
• ½ medium red onion, diced
• 1 large clove garlic, finely chopped
• 1 ½ teaspoons cooking salt or kosher salt
• 2 cups baby spinach leaves, packed (80g / ~3oz)
• 500g smooth ricotta (1.1lb)
• 1 cup finely grated Parmesan, lightly packed (75g / 2.6oz)
• 2 teaspoons fresh thyme leaves
• ¼ teaspoon freshly ground black pepper
• 180g lasagna sheets (~6 ½oz)

For the Cheese Béchamel Sauce

• ⅓ cup butter
• ¼ cup all-purpose flour (32g / 1.1oz)
• 1 cup chicken stock (250ml)
• 1 ½ cups whole milk (375ml)
• 1 cup grated Gouda (or mozzarella), packed (140g / 5oz)
• ½ teaspoon cooking salt or kosher salt
• ¼ teaspoon ground black pepper

For the Topping

• 1 cup grated Gouda (or mozzarella), lightly packed (110g / ~4oz)
• ¼ cup finely grated Parmesan

Instructions

1. Prepare the Filling

1. Heat a large pan over medium-high heat. Add the oil and butter, allowing the butter to melt.
2. Add the sliced mushrooms and cook, stirring frequently, until most of the liquid evaporates and the mushrooms turn golden. Set aside.
3. In the same pan, add the onion and chicken (add a little oil if needed). Cook over medium-high heat until the chicken is mostly cooked through.
4. Stir in the garlic and salt, cooking for another minute. Remove from heat and mix in the spinach until wilted.
5. Combine the chicken mixture with the mushrooms and refrigerate to cool slightly.
6. In a large bowl, mix the ricotta, Parmesan, thyme, and black pepper. Refrigerate while preparing the béchamel sauce.

2. Make the Cheese Béchamel Sauce

1. Preheat the oven to 350°F (180°C) or 320°F (160°C fan-forced).
2. In a small bowl, combine the chicken stock and milk.
3. Using the same pan, melt the butter over medium heat.
4. Add the flour and whisk continuously for about a minute to create a smooth paste.
5. Gradually pour in the milk-stock mixture while whisking, ensuring a lump-free sauce.
6. Cook on low heat for 3-5 minutes until thickened to a milkshake-like consistency.
7. Remove from heat and stir in the Gouda, salt, and pepper until fully melted and smooth.

3. Assemble the Lasagna

1. Combine the ricotta mixture with the cooled chicken and mushrooms.
2. Lightly spread 2-3 tablespoons of béchamel sauce over the bottom of a 9-inch (23cm) square baking dish.
3. Arrange a single layer of lasagna sheets (slightly overlapping if necessary).
4. Spread half of the chicken-ricotta mixture over the pasta, then top with ¼ of the béchamel sauce.
5. Repeat the layering: lasagna sheets, the remaining chicken mixture, and another ¼ of the béchamel.
6. Add a final layer of lasagna sheets and pour all the remaining béchamel sauce over the top.
7. Sprinkle the grated Gouda and Parmesan evenly over the surface.

4. Bake and Serve

1. Bake for 35-40 minutes, or until the top is golden and bubbly.
2. Allow the lasagna to cool for 5-10 minutes before slicing and serving.

Notes

• Use enough lasagna sheets to create three layers.
• Gouda, mozzarella, or any creamy, well-melting cheese works well.
• For cleaner slices, let the lasagna sit for 10 minutes before cutting.

Nutrition