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Chicken, Mushroom, and Spinach Lasagna

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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

Scale

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.

Find it online: https://savorysplash.com/chicken-mushroom-and-spinach-lasagna/