Lunch / Dinner
Boursin Chicken Lasagna
With eight hearty layers of chicken, mushrooms, and cheesy goodness, this lasagna will fill up the family and then some.
Who says lasagna requires tomato sauce and Alfredo belongs with fettuccine? The garlic-herb cheese used in this recipe creates a sauce that’s similar to rich Alfredo. Assemble towering layers of chicken, mushrooms, and spinach, and you’ll have one impressive lasagna.
The building process takes a bit of time, but it’s well worth it. If you want to skip a step, use precooked or leftover chicken or turkey. Otherwise, cook meat so it’s browned outside but still a tinge pink inside — it will finish cooking when you bake the lasagna.
Also, this lasagna is a great makeahead meal since it only gets better when the no-boil noodles sit in the sauce. If you’re entertaining, you just have to step away momentarily to pop it in the oven and prepare the bread.
Ingredients
FOR THE SAUCE, SAUTÉ:
DEGLAZE:
WHISK IN:
FOR THE LASAGNA, ARRANGE:
Test Kitchen Tip
It’s important to press down each layer as it’s completed — eight unpressed layers would tower over the top of the baking dish.
Instructions
Preheat oven to 400°. Coat a 9×13-inch baking dish with nonstick spray.
For the sauce, sauté leeks in oil in a large saucepan over mediumhigh heat. Add mushrooms and pepper flakes; cook until mushrooms are soft, 3 minutes. Stir in flour to coat and cook 2 minutes.
Deglaze pan with sherry; reduce until nearly evaporated. Gradually add milk, broth, and lemon juice, stirring until smooth. Simmer sauce until thickened, about 5 minutes.
Whisk in garlic-herb cheese in pieces until smooth. Stir in spinach. Reserve 1 cup sauce for top of lasagna. Spread ⅓ cup sauce on bottom of prepared baking dish.
For the lasagna, arrange three pasta sheets across bottom of baking dish, then spread about 1 cup sauce over them. Scatter about ½ cup chicken on sauce, top with 6 mozzarella slices, and sprinkle with 2 Tbsp. Parmesan. repeat layers with remaining pasta, sauce, chicken, mozzarella, and Parmesan. Top last layer with reserved sauce and sprinkle with remaining Parmesan.
Bake lasagna, uncovered, until bubbly and brown, 30–35 minutes; let rest 20–30 minutes to set before cutting and serving.
Stir in flour, so the milk and broth (added later) will thicken. Cooking it eliminates the starchy flavor.
Use three sheets of lasagna for each of the eight layers, including sauce, chicken, and cheese in between.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 545
% Daily Value*
Total Fat 31g 47%
Saturated Fat 18g 90%
Cholesterol 97mg 32%
Sodium 378mg 15%
Carbs 40g 13%
Fiber 2g 8%
Protein 24g
*Percent Daily Values are based on a 2,000 calorie diet.