The Boursin cheese melts into a delicious white sauce with layers of pasta, chicken, spinach, and mushrooms. It’s filling, yet a super light tasting dish that everyone will love!
This is a great dish to feed a crowd with a salad and some garlic bread on the side. The recipe can easily be halved for a smaller group. It can be made 24 hours in advance, refrigerated, and baked before serving. It also freezes well for up to 2 months for maximum freshness. If it is frozen, take it out the night before and put it in the refrigerator to thaw. Then let it sit 30 minutes at room temperature before baking.
INGREDIENTS
- Leeks
- Olive oil
- Baby bella mushrooms, can use button mushrooms
- Red pepper flakes
- All-purpose flour
- Milk, whole or 2%
- Chicken stock
- Fresh lemon juice
- Garlic and Fine Herbs Boursin Cheese
- Frozen spinach
- Oven ready lasagna
- Cooked chicken, about 4 regular-sized chicken breasts or 1 whole rotisserie chicken
- Fresh mozzarella
- Parmesan
HOW TO MAKE BOURSIN CHICKEN LASAGNA
- Preheat oven to 400 degrees F.
- Coat a 9 x 13-inch baking dish with cooking spray.
- Saute leeks in olive oil.
- Add mushrooms and red pepper flakes, cook until softened; 4 minutes.
- Sprinkle vegetables with flour; cook 2 minutes stirring.
- Add milk, chicken stock, and lemon juice.
- Simmer until thickened; 5-8 minutes.
- Whisk in the Boursin cheese until smooth.
- Stir in the spinach.
- Spread a thin layer of sauce on the bottom of baking dish.
- Reserve 1/3 of the sauce for the top; set aside.
- Layer lasagna sheets, then spread another layer of sauce.
- Scatter the chicken, mozzarella, and Parmesan.
- Repeat with lasagna sheets, sauce, chicken, mozzarella, and Parmesan.
- Add the last layer of lasagna sheets.
- Top with reserved sauce and sprinkle with Parmesan.
- Bake for 30-35 minutes.
- Let sit 15-20 minutes before cutting and serving.
OTHER RECIPES YOU MIGHT ENJOY
Boursin Chicken Lasagna
The Boursin cheese melts into a delicious white sauce with layers of pasta, chicken, spinach, and mushrooms. It's filling yet a super light tasting dish that everyone will love!
Servings: 12
Ingredients
- 2 cups leeks, sliced
- 2 Tbsp olive oil
- 1 lb baby bella mushrooms, sliced
- ½ tsp red pepper flakes
- ⅓ cup all-purpose flour
- 3¼ cups milk, whole or 2 %
- ¾ cup chicken stock
- 2 Tbsp fresh lemon juice
- 2 pkgs (5 oz each) Garlic and Fine Herbs Boursin Cheese
- 1 box (9-10 oz) frozen spinach, thawed, shopped, and squeezed dry
- 1 (9 oz) box oven ready lasagna, about 15 sheets
- 4 cups cooked chicken or turkey, shredded
- 1 lb fresh mozzarella, cut into small cubes
- 2 cups Parmesan
Instructions
- Preheat the oven to 400 degrees F. Coat a 9 x 13-inch baking dish with cooking spray. In a saucepan over medium-high heat, saute leeks in olive oil. Add the mushrooms and red pepper flakes; cook until mushrooms are softened, about 4 minutes. Sprinkle in flour to coat the vegetables and cook for 2 minutes.
- Add the milk, chicken stock, and lemon juice; stir until smooth. Bring to a simmer, cook until sauce is thickened, about 5-8 minutes. Whisk the Boursin cheese in until the sauce is smooth. Stir in the dry, chopped spinach.
- Spread a thin layer of sauce, about ½cup, on the bottom of a grease baking dish. Reserve ⅓ of the sauce for the top. Depending on the size of your baking dish arrange 4-5 lasagna sheets over the sauce. Then top with sauce. Scatter 2 cups chicken, ½ the mozzarella, and ½ cup Parmesan.
- Repeat the next layer with 4-5 lasagna sheets, sauce, remaining chicken, remaining mozzarella, and ½ cup Parmesan. Top with 4-5 lasagna sheets, reserved sauce, and sprinkle with 1 cup Parmesan. Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.
Notes
To make ahead: Assemble, cover with plastic wrap, and refrigerate up to overnight. Set at room temperature for 30 minutes before baking.
To freeze: Can be frozen for up to 2 months if properly wrapped and stored.
Leftovers: will last 3 to 5 days in an airtight container in the refrigerator.
