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Chicken Mushroom and Spinach Lasagna

Chicken Mushroom and Spinach Lasagna

Time Involved
< 60 min
# of Ingredients
10
Skill Level
Basic
Serves
6
Ingredients
1 tbsp (15mL) 
Butter
1 tbsp (15mL) 
Vegetable oil
(1) 
Large onion, finely chopped
(1) 
Package (227 g) Sliced mushrooms
(1) 
Package (approx. 209 g) Fresh baby spinach leaves
(1) 
Container (300 mL) Olivieri® Marinara Sauce
(0.5) 
Package (350 g) Olivieri® Lasagna Sheets
(1) 
Package (200 mL) Olivieri® White Wine Sauce
(1) 
Package (400 g) MAPLE LEAF® Prime™ Fully Cooked and Sliced Chicken Breasts, cut into 1 inch (2.5 cm) pieces
(1) 
Package Olivieri® Garlic Bread, baked


Directions
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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