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Chicken Mushroom and Spinach Lasagna

Chicken Mushroom and Spinach Lasagna

This Chicken Mushroom and Spinach Lasagna is a creamy, hearty dish combining tender chicken, earthy mushrooms, and fresh spinach layered with rich cheeses and pasta sheets. Perfect for family dinners or special occasions, it offers a comforting classic flavor with a fresh twist and a silky béchamel sauce tying all ingredients together.

Ingredients

Scale

Protein and Vegetables

  • 2 cups cooked, shredded chicken breast
  • 1 ½ cups fresh mushrooms, sliced
  • 3 cups fresh baby spinach
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Cheeses

  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Pasta and Sauce

  • 912 lasagna sheets (regular or gluten-free if preferred)
  • 3 cups béchamel sauce (made from butter, flour, and milk)

Other Ingredients

  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg (optional, for béchamel sauce)

Instructions

  1. Prepare the Filling: Start by heating olive oil in a large skillet over medium heat. Sauté finely chopped onions and minced garlic until soft and fragrant. Add diced chicken breast and cook until no longer pink. Toss in sliced mushrooms and cook until they release their juices and become tender. Stir in fresh spinach last and cook just until wilted. Season the mixture with salt and pepper, then remove from heat and set aside to cool slightly.
  2. Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for about one minute to avoid a raw flour taste. Gradually add warm milk while whisking constantly until the sauce thickens into a creamy béchamel. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat once smooth and thickened.
  3. Assemble the Lasagna Layers: Preheat your oven to 375°F (190°C). Lightly spread a thin layer of béchamel sauce on the bottom of your lasagna dish to prevent sticking. Place a layer of lasagna sheets over the sauce. Spoon over a generous layer of the chicken, mushroom, and spinach filling. Drop dollops of ricotta cheese evenly over the filling, then sprinkle with shredded mozzarella and grated Parmesan. Repeat these layers until all ingredients are used, finishing with a top layer of béchamel sauce and a generous sprinkle of mozzarella and Parmesan for a golden crust.
  4. Bake to Perfection: Cover the lasagna dish with foil and bake in the preheated oven for approximately 25 minutes. Remove the foil and continue baking for an additional 15 minutes or until the top is golden and bubbling. Once baked, let the lasagna rest for 10-15 minutes before slicing to allow the layers to set for neat servings.

Notes

  • Use fresh spinach for vibrant color and better texture.
  • If using no-boil lasagna sheets, ensure the béchamel sauce is moist enough to cook the pasta evenly.
  • Allow the lasagna to rest after baking to ensure it holds together when sliced.
  • Season each layer thoroughly for balanced flavor throughout the dish.
  • Use a sharp knife for clean, neat slices after resting.

Nutrition

Keywords: chicken lasagna, mushroom lasagna, spinach lasagna, creamy lasagna, comfort food, baked pasta, Italian recipe