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.