Chicken, Mushroom and Spinach Alfredo Lasagna

6 to 8 servings
  • 8 tablespoons (1 stick) unsalted butter
  • 1 pound button mushrooms, thinly sliced
  • 1 cup finely chopped yellow onion
  • 3 tablespoons minced garlic
  • 1/2 cup all-purpose flour
  • 7 cups milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound spinach, stemmed, washed, blanched and roughly chopped
  • 3 cups grated Parmesan
  • 2 tablespoons olive oil, plus more for coating casserole dish
  • 2 pounds boneless skinless chicken breast
  • 1 tablespoon Essence, recipe follows
  • 1 pound oven-ready lasagna sheets
  • 1 tablespoon butter, cut into 8 pieces
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.

Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.

Preheat the oven to 375 degrees F.

Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.

Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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Pairs Well With

Rich, buttery white wine

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4.7 153
Made this for Christmas Eve for 20 people (along with one of Emeril's classic lasagna's also). It was a huge hit. Super labor intensive, but if you love your friends...make this for them. I read the reviews a little more closely during preparation because I couldn't get the sauce to thicken after all 7 cups of milk went in. It was too late to change to cream or something else, so I just added another 1/2 cup of flour. Full cup of flour is pretty intense for a sauce..but it worked. Other than that, I wouldn't change a thing, I followed the recipe exactly (oh, except regular lasagna noodles that I cooked while I was cooking the chicken) and it was incredible. Especially the next day! item not reviewed by moderator and published
This could quite possibly be the best lasagna I have ever tasted! It's thick, rich, creamy, and satisfying, but not heavy. I used all 7 cups of milk as called for, plus added a sliced bell pepper and 1 cup of roasted potato chunks. Skipped the nutmeg and cut the mushrooms by half; also substituted a sprinkle of shredded cheddar on top instead of the butter. Delicious!! item not reviewed by moderator and published
Really great recipe. Followed the directions except I used baby spinach and did not take stems off and we cooked the chicken on our outdoor grill. item not reviewed by moderator and published
You MUST put the milk in slowly. When you see MILK thicken, add a 1/3 milk at a time. I used 6 cups of milk before it got to liquid like. I have a FoodSaver and was able to freeze the remainder for a day I chose not to cook :0) item not reviewed by moderator and published
I've been making Emerill's alfredo sauce for many's fantastic! But I found the addition of the mushrooms and spinach to be overwhelming. I'll just stick with the non veggy version in the future. Also, for those of you who had a thin sauce, you just need to add the milk in slowly. Small additions at a time while whisking in between. Make sure the milk is not cold and raise the heat on the burner during this process. When it begins to bubble just turn the heat down to a low simmer. item not reviewed by moderator and published
I made this recipe for Christmas dinner and it turned out fantastic! I'm more of a red lasagna type of person but this white lasagna is definitely a keeper! I followed the recipe pretty closely except that I used ground chicken thighs instead of cut up chicken breast (this speeds up the overall cooking process which is already somewhat lengthy). I simmered the alfredo sauce for about 15-20 minutes because 5 minutes was not enough to thicken it. Maybe that is why some reviews below state that 7 cups of milk made too much sauce, because their sauces didn't thicken enough; I thought mine was the right amount. I also let it rest for several hours before eating it which allows the sauce to set and thicken even more. Next time I will skip the step of blanching the spinach because it can easily be cooked in the sauce while it's thickening. item not reviewed by moderator and published
This recipe is quite good! I made it for Christmas eve, put it together the night before then baked it just before serving it. I used regular dry lasagna noodles that I boiled then laid out on wire racks to dry some. I didn't blanch the spinach, but instead just put it in by handfuls as it wilted at the end. For the chicken I just used this really good bbq rub i had and grilled it in a grill pan. I used more than 3/4 a cup in each layer though. The biggest thing I'd do next time is add more chicken. But I will definitely make this recipe again! Next time I'd like to add more veggies like some red bell pepper and artichoke hearts. item not reviewed by moderator and published
After reading all the reviews on how 7 cups of milk was too much & that everyone ended up using 5...I still found that to be too much! I used 1 cup of heavy cream & 3 cups of milk. After letting it rest 20 min out of the oven it was still on the runny side. It was really hard to taste the nutmeg so next time I'll double the amount. Other than that it had excellent flavor! I would definitely make this again. To cut down the time I shredded rotisserie chicken I got from the grocery store & coated it with Emerils creole seasoning. An awesome alternative to traditional lasagna! Thinking about next time bringing the ricotta cheese back into this one! item not reviewed by moderator and published
This was delicious! This is really an outstanding dish. I ran out of milk so I used 4 cups of lowfat milk, 1 cup of half and half and and almost 2 cups of cream. I left out the spinach because the hubby doesn't like it. Words cannot describe the delicious creaminess of the sauce and the mushrooms, onions, and garlic add so much! This dish is better than any restaurant pasta or lasagna I have ever had. I was tempted to cheat and use a rotisserie chicken and shred the meat but I'm glad I didn't. It was really perfect by searing and cooking the breasts. I am going to write this recipe down and it will be used many more times! item not reviewed by moderator and published
Friend made this for me and I thought it was wonderful. I will be making it this week for my family item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen