Chicken Mushroom and Spinach Lasagna

Creamy, comforting, and packed with flavor, this Chicken Mushroom and Spinach Lasagna is the ultimate twist on a classic Italian favorite. Layers of tender chicken, sautéed mushrooms, fresh spinach, and velvety white sauce are tucked between sheets of pasta and baked to golden perfection. It’s rich without being heavy and perfect for feeding a crowd or freezing for later.

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Why You’ll Love This Recipe

• Hearty & Satisfying – Packed with protein, veggies, and cheesy layers.
• Creamy White Sauce – A béchamel-based sauce adds luxurious flavor.
• Great Make-Ahead Meal – Perfect for prepping ahead and freezing.
• Kid-Friendly – Mild flavors that appeal to the whole family.
• Comfort Food Upgrade – A lighter alternative to classic beef lasagna.

Ingredients You’ll Need

For the Chicken Filling:

• 2 tbsp olive oil
• 2 cups cooked chicken breast, shredded or diced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 8 oz mushrooms (button or cremini), sliced
• 4 cups fresh spinach
• Salt and black pepper to taste
• ½ tsp dried basil
• ½ tsp dried oregano

For the White Sauce (Béchamel):

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3½ cups milk (warm)
• ¼ tsp ground nutmeg
• Salt and black pepper to taste
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For the Lasagna:

• 9 lasagna noodles (regular or oven-ready)
• 1½ cups shredded mozzarella (for topping)
• ¼ cup grated Parmesan (for topping)
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large skillet
• Saucepan
• 9×13-inch baking dish
• Whisk and wooden spoon
• Mixing bowls
• Cheese grater

Step-by-Step Instructions

Step 1: Cook the Noodles (if using regular)

1. Bring a large pot of salted water to a boil.
2. Cook lasagna noodles according to package instructions until al dente.
3. Drain and set aside on a baking sheet, separated with parchment to prevent sticking.

Step 2: Make the Chicken Filling

1. In a large skillet, heat olive oil over medium heat.
2. Add onions and cook until soft, about 3 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in mushrooms and cook for 5–7 minutes until golden and tender.
5. Add spinach and cook until wilted, about 2 minutes.
6. Stir in the cooked chicken, basil, oregano, salt, and pepper.
7. Remove from heat and set aside.

Step 3: Prepare the White Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute to form a roux.
3. Slowly add warm milk, whisking constantly to avoid lumps.
4. Bring to a simmer and cook until thickened, 5–7 minutes.
5. Stir in nutmeg, salt, and pepper.
6. Remove from heat and stir in mozzarella and Parmesan until melted.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish.
3. Layer 3 lasagna noodles over the sauce.
4. Spoon and spread ⅓ of the chicken filling over the noodles.
5. Pour over ⅓ of the remaining white sauce.
6. Repeat the layers two more times: noodles, chicken, sauce.
7. Top with the final layer of noodles and remaining sauce.
8. Sprinkle with shredded mozzarella and Parmesan cheese.

Step 5: Bake

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake an additional 15–20 minutes until bubbly and golden on top.
3. Let rest for 10 minutes before slicing.
4. Garnish with fresh parsley and serve warm.

Tips for Success

• Shred Chicken Ahead – Use rotisserie chicken to save time.
• Let Sauce Thicken – A thick béchamel holds the layers together better.
• Avoid Overfilling – Spread fillings evenly to prevent a soggy lasagna.
• Use Oven-Ready Noodles – For a quicker, no-boil option.
• Let It Rest – Resting after baking allows the layers to firm up for easy slicing.

Serving Suggestions

• Garlic Bread – A crispy side to soak up the creamy sauce.
• Caesar or Garden Salad – Adds a crisp, fresh contrast.
• Roasted Veggies – Carrots, zucchini, or asparagus work beautifully.
• Lemon Water or Sparkling Juice – Keeps the meal light and refreshing.

How to Store & Reheat

Storing:

• Cool completely, then cover tightly and refrigerate for up to 4 days.
• For longer storage, freeze individual slices or the whole dish for up to 2 months.

Reheating:

• Oven: Bake covered at 350°F for 20–30 minutes until hot.
• Microwave: Heat slices in 1-minute intervals until warmed through.

Frequently Asked Questions

1. Can I use other greens instead of spinach?
   Yes! Kale, Swiss chard, or arugula make great substitutes.
2. Can I make this ahead of time?
   Definitely. Assemble it up to 24 hours in advance and refrigerate until ready to bake.
3. Can I make it gluten-free?
   Use gluten-free lasagna noodles and a flour substitute in the béchamel.
4. What’s the best cheese for this lasagna?
   A blend of mozzarella and Parmesan offers both melt and flavor. You can also add ricotta between layers for richness.
5. Can I add more veggies?
   Absolutely. Try sautéed zucchini, roasted red peppers, or chopped broccoli for extra nutrition.

Final Thoughts
This Chicken Mushroom and Spinach Lasagna is everything you love about traditional lasagna, made lighter and brighter with tender chicken, savory mushrooms, and fresh greens. It’s a perfect dish for family dinners, potlucks, or when you want to impress guests with something cozy and homemade.

Give it a try and let it become your new favorite go-to casserole! Don’t forget to leave a review and share your delicious results.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Cuisine: Italian-American

Nutritional Information (Per Serving):
Calories: 470 | Protein: 32g | Carbohydrates: 32g | Fat: 24g | Fiber: 3g | Sodium: 580mg

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