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Chicken Mushroom and Spinach Lasagna

Chicken Mushroom and Spinach Lasagna

Time Involved
< 60 min
# of Ingredients
Skill Level
1 tbsp (15mL) 
1 tbsp (15mL) 
Vegetable oil
Large onion, finely chopped
Package (227 g) Sliced mushrooms
Package (approx. 209 g) Fresh baby spinach leaves
Container (300 mL) Olivieri® Marinara Sauce
Package (350 g) Olivieri® Lasagna Sheets
Package (200 mL) Olivieri® White Wine Sauce
Package (400 g) MAPLE LEAF® Prime™ Fully Cooked and Sliced Chicken Breasts, cut into 1 inch (2.5 cm) pieces
Package Olivieri® Garlic Bread, baked

PREHEAT oven to 450ºF (230ºC). HEAT butter and oil in a large fry pan on medium-high heat until butter is melted. Add onion and sauté for 2 minutes; add mushrooms and continue to sauté for an additional 4 minutes. Add spinach, sauté for 2 minutes or until spinach has wilted. Pour mixture into a colander and drain well. SPREAD ½ of marinara sauce on bottom of a 9 inch square (2.5 L) baking pan. Top with 1 layer of lasagna sheets, cut to fit pan. SPREAD ½ of white wine sauce on lasagna and top with ½ of chicken, ½ of spinach mixture, ¾ cup (175 mL) of cheese and second layer of lasagna sheets. Repeat this step. FINISH with remaining marinara sauce and cheese. BAKE in preheated oven for 25 minutes. Allow to stand for 5 minutes before serving with baked garlic bread. Freeze remaining ½ package of lasagna sheets for future use.

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