Lasagna night just got a whole lot cozier with this Chicken, Mushroom, and Spinach Lasagna! Packed with creamy layers of tender chicken, earthy mushrooms, fresh spinach, and a luscious white sauce, this dish is comfort food at its finest. Whether you’re serving up a family dinner or preparing for a special occasion, this lasagna will surely impress and satisfy.
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Why You’ll Love This Chicken, Mushroom, and Spinach Lasagna
There are countless reasons to love this lasagna, but here are the standouts:
- Rich and Creamy White Sauce: Forget the usual red sauce—this lasagna uses a velvety bechamel sauce that coats every layer beautifully, bringing a decadent twist to the classic.
- Fresh, Nutritious Veggies: Spinach and mushrooms add a wholesome, earthy flavor while also packing in some nutrition, making this lasagna hearty and satisfying.
- Perfect for Leftover Chicken: Have some rotisserie chicken sitting in the fridge? This is a fantastic way to use it up and create a delicious meal for the whole family.
- Crowd-Pleaser: With cheesy goodness and savory chicken, it’s a dish that everyone loves and looks forward to.
What Does This Lasagna Taste Like?
The lasagna has layers of creamy, cheesy deliciousness balanced with the savory flavors of chicken, mushrooms, and spinach. The Italian seasoning and nutmeg add warmth and depth, making every bite cozy and satisfying. It’s hearty without being heavy, and the combination of textures—soft noodles, tender chicken, and creamy sauce—makes it irresistibly good!
Ingredients
For the Lasagna:
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 12 lasagna noodles, cooked and drained
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 3 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the White Sauce (Bechamel Sauce):
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Necessary Kitchen Tools
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Large skillet
- Mixing bowl
- Aluminum foil
How to Make Chicken, Mushroom, and Spinach Lasagna
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
Step 2: Prepare the White Sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1 minute to form a smooth paste.
- Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.
- Once thickened, add garlic powder, nutmeg, salt, and pepper. Stir well and remove from heat.
Tip: If you prefer a richer sauce, you can substitute some of the milk with heavy cream.
Step 3: Cook the Mushrooms and Spinach
- In a large skillet, sauté the mushrooms in a little butter over medium heat for 5-7 minutes until softened.
- Add the spinach and cook for an additional 2 minutes, or until wilted. Season with salt and pepper.
Step 4: Mix the Filling
In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella, Parmesan, Italian seasoning, and the cooked mushroom-spinach mixture. Stir until everything is well combined.
Step 5: Assemble the Lasagna
- Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
- Lay 4 lasagna noodles over the sauce.
- Spread a third of the chicken, mushroom, and spinach mixture over the noodles, followed by a third of the white sauce.
- Repeat the layering process two more times, finishing with a final layer of noodles and white sauce on top.
Step 6: Bake
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Step 7: Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to cut into neat squares.
Substitutions and Additions
Want to put your own spin on this lasagna? Here are some ideas:
- Protein Swap: Instead of chicken, try ground turkey, Italian sausage, or even a mix of veggies for a vegetarian version.
- Cheese Alternatives: Swap ricotta for cottage cheese or add shredded gouda for a smokier flavor.
- Add Some Heat: Sprinkle red pepper flakes into the filling for a little spice.
- Extra Veggies: Bell peppers, zucchini, or even artichoke hearts can be added for more veggie goodness.
What to Serve with Chicken, Mushroom, and Spinach Lasagna
This lasagna is a meal on its own, but if you want to round it out:
- Garlic Bread: Classic and perfect for soaking up the creamy sauce.
- Simple Green Salad: A crisp salad with a light vinaigrette complements the richness of the lasagna.
- Roasted Vegetables: Carrots, zucchini, or broccoli work great as sides.
Tips for the Best Lasagna
- Don’t Overcook the Noodles: Cook the lasagna noodles al dente as they’ll continue cooking in the oven.
- Use Fresh Ingredients: Fresh spinach and mushrooms provide the best flavor and texture for the filling.
- Let It Rest: Allow the lasagna to rest before serving so it sets properly, making it easier to slice.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This lasagna freezes well! Assemble it but don’t bake. Wrap tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Frequently Asked Questions (FAQ)
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna and store it in the fridge for up to 24 hours before baking. When ready to bake, follow the baking instructions.
Can I freeze the lasagna after baking?
Yes, you can freeze baked lasagna. Cool it completely, then wrap in foil and store for up to 3 months. To reheat, bake at 375°F (190°C) until heated through.
How can I make this lasagna gluten-free?
Use gluten-free lasagna noodles and substitute the flour in the white sauce with a gluten-free flour blend or cornstarch.
What’s the best way to reheat lasagna?
Reheat lasagna in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. You can also microwave individual portions.
Wrapping Up
This Chicken, Mushroom, and Spinach Lasagna is everything you love about lasagna, with a fresh, creamy twist. It’s comforting, flavorful, and perfect for family dinners, potlucks, or meal prep. Give it a try, and I’m sure it’ll become a favorite in your home!
Let’s Stay Connected!
If you give this recipe a go, I’d love to see it! Share your lasagna creations and tag us on Pinterest. Don’t forget to leave a review below—your feedback makes my day!
Nutritional Information
- Calories: Approximately 480 kcal per serving
- Protein: 35g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 3g
Enjoy your slice of comfort and flavor! 🍽️
PrintChicken, Mushroom, and Spinach Lasagna
Lasagna night just got a whole lot cozier with this Chicken, Mushroom, and Spinach Lasagna! Packed with creamy layers of tender chicken, earthy mushrooms, fresh spinach, and a luscious white sauce, this dish is comfort food at its finest.
Ingredients
For the Lasagna:
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 12 lasagna noodles, cooked and drained
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 3 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the White Sauce (Bechamel Sauce):
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
Step 2: Prepare the White Sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1 minute to form a smooth paste.
- Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.
- Once thickened, add garlic powder, nutmeg, salt, and pepper. Stir well and remove from heat.
Tip: If you prefer a richer sauce, you can substitute some of the milk with heavy cream.
Step 3: Cook the Mushrooms and Spinach
- In a large skillet, sauté the mushrooms in a little butter over medium heat for 5-7 minutes until softened.
- Add the spinach and cook for an additional 2 minutes, or until wilted. Season with salt and pepper.
Step 4: Mix the Filling
In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella, Parmesan, Italian seasoning, and the cooked mushroom-spinach mixture. Stir until everything is well combined.
Step 5: Assemble the Lasagna
- Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
- Lay 4 lasagna noodles over the sauce.
- Spread a third of the chicken, mushroom, and spinach mixture over the noodles, followed by a third of the white sauce.
- Repeat the layering process two more times, finishing with a final layer of noodles and white sauce on top.
Step 6: Bake
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Step 7: Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to cut into neat squares.
