One-Pan Creamy Chicken and Mushroom Lasagna

Ingredients

• 1 tbsp olive oil (for sautéing)
• 500 g chicken breast (diced into bite-sized pieces)
• 250 g brown mushrooms (sliced)
• 3 garlic (cloves, minced)
• 1 tsp dried oregano
• 500 ml chicken stock
• 250 ml cooking cream
• 250 g lasagna sheets (dried, broken into pieces)
• 2 cups baby spinach (packed)
• 1 cup mozzarella cheese (shredded)
• 0.25 cup parmesan cheese (grated)
• salt and black pepper (to taste)

Steps

1. 1

   Heat olive oil in a large, deep skillet or pot over medium-high heat. Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper.

2. 2

   Add the sliced mushrooms to the pan with the chicken. Sauté for another 4-5 minutes until the mushrooms have softened and released their moisture.

3. 3

   Stir in the minced garlic and dried oregano. Cook for 1 minute until fragrant.

4. 4

   Pour in the chicken stock and cooking cream. Bring the liquid to a gentle simmer.

5. 5

   Add the broken lasagna sheets to the pan, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking together, until the pasta is al dente.

6. 6

   Stir in the baby spinach until it has wilted into the sauce.

7. 7

   Sprinkle the shredded mozzarella and grated parmesan over the top. Cover for 1-2 minutes until the cheese is melted and bubbly.

8. 8

   Remove from heat and let rest for a few minutes before serving to allow the sauce to thicken.

Notes

This recipe is freezer-friendly. If the sauce becomes too thick while simmering the pasta, add a splash more chicken stock. You can also finish this under a broiler (grill) for a minute if you prefer a browned cheese crust.

Nutrition per serving

• main
• dinner
• one-pan
• chicken
• pasta
• mushrooms
• family-friendly
• weeknight-winners