Chicken Mushroom and Spinach Lasagna

Chicken Mushroom and Spinach Lasagna is a comforting and delicious twist on the classic Italian dish. This lasagna is layered with tender chicken, earthy mushrooms, and nutritious spinach, all enveloped in a creamy béchamel sauce and topped with gooey melted cheese. The combination of flavors and textures creates a hearty and satisfying meal that’s perfect for family dinners or special gatherings.

3. **Preparing the Ricotta Mixture:**
– **Mixing Ingredients:** In a bowl, combine the ricotta cheese, egg, a pinch of salt, and pepper. Mix until smooth and well combined.


4. **Assembling the Lasagna:**
– **Layering:** Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of lasagna noodles over the sauce.
– **Adding Fillings:** Spread a layer of the ricotta mixture over the noodles, followed by a layer of shredded chicken, sautéed mushrooms, and spinach. Pour a layer of béchamel sauce over the vegetables.
– **Repeating Layers:** Repeat the layers (noodles, ricotta mixture, chicken, mushrooms, spinach, béchamel) until all ingredients are used, ending with a final layer of noodles and béchamel sauce.

– **Topping:** Sprinkle shredded mozzarella cheese evenly over the top layer.

5. **Baking the Lasagna:**
– **Covering and Baking:** Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
– **Uncovering and Finishing:** Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.


6. **Serving:**
– **Resting:** Allow the lasagna to rest for about 10 minutes before slicing and serving. This helps the layers set and makes it easier to cut.
– **Garnishing:** Optionally, garnish with chopped fresh parsley or basil for added color and flavor.


### Tips and Variations:
– **Vegetarian Option:** Omit the chicken and add more mushrooms, or substitute with other vegetables like zucchini or eggplant.
– **Cheese Variations:** Try using a blend of cheeses like Fontina, Asiago, or Gruyere for a different flavor profile.
– **Herbs and Spices:** Add fresh herbs like thyme or rosemary to the béchamel sauce for additional depth of flavor.
– **Make Ahead:** Prepare the lasagna a day in advance, refrigerate, and bake just before serving for an easy, make-ahead meal.


### The Experience:
Chicken Mushroom and Spinach Lasagna is a rich and satisfying dish that combines the best of classic lasagna with the added flavors of chicken and vegetables. The creamy béchamel sauce melds everything together, while the layers of ricotta and mozzarella add a delightful creaminess and gooey cheese pull.


Each bite offers a perfect balance of flavors, from the savory chicken and mushrooms to the tender spinach and creamy sauce. The lasagna noodles provide a hearty base that soaks up all the delicious flavors. This dish is perfect for a family dinner or special occasion, offering comfort and indulgence in every mouthful.



 the Chicken Filling:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms (cremini, white button, or a mix)
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

 the Béchamel Sauce (White Sauce):

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ½ cup grated Parmesan cheese (plus extra for topping)
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • Pinch of white pepper

For the Assembly:

  • 9-12 no-boil lasagna noodles (depending on the size of your baking dish)
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese (plus extra for topping)



Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken pieces and cook for 5-7 minutes, or until golden brown and cooked through, stirring occasionally. Transfer the cooked chicken to a plate.

Sauté the Aromatics: In the same skillet, add the diced onion and cook for 3 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add Mushrooms and Seasonings: Add the sliced mushrooms to the pan and cook for 5-7 minutes, or until softened and browned. Stir in the dried thyme, salt, and black pepper.

Make the Béchamel Sauce: In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk, a little at a time, until the sauce thickens and becomes smooth. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Season the Sauce: Remove the pan from heat and stir in the grated Parmesan cheese, ground nutmeg, pinch of salt, and pinch of white pepper. Taste and adjust seasonings as needed.

Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Top with a layer of no-boil lasagna noodles. Add half of the cooked chicken and half of the cooked mushrooms. Then, spread half of the thawed and squeezed spinach over the chicken and mushrooms.

Repeat Layers: Repeat the layering process with another layer of noodles, remaining chicken and mushrooms, spinach, and béchamel sauce. Top with the remaining lasagna noodles and any remaining béchamel sauce.

Cheese Topping: Sprinkle the top of the lasagna with shredded mozzarella cheese and any additional Parmesan cheese (optional).

Bake: Bake the lasagna uncovered for 30-35 minutes, or until the edges are bubbly and the cheese is golden brown.

Let Cool and Serve: Let the lasagna cool for 10-15 minutes before slicing and serving. This allows the layers to set for easier cutting.

Leave a Comment