There’s something magical about a bubbling pan of Chicken, Mushroom, and Spinach Lasagna coming out of the oven—the layers of creamy sauce, tender chicken, savory mushrooms, and vibrant spinach meld together in every cheesy bite. This comforting, flavor-packed dish is the ultimate twist on traditional lasagna, perfect for family gatherings, meal prepping, or simply treating yourself to an impressive weeknight dinner. Whether you’re a longtime lover of Italian-American classics or looking for a way to sneak more veggies into your routine, this Chicken, Mushroom, and Spinach Lasagna will win over hearts at your table from the first forkful.
Ingredients You’ll Need
What’s wonderful about this Chicken, Mushroom, and Spinach Lasagna is that it relies on straightforward, fresh ingredients. Every component plays a unique role—bringing flavor, depth, creaminess, or a touch of color—so you’ll want to choose the best you can find for a truly memorable dish.
- Lasagna noodles: The sturdy backbone of your layers; cook them just until al dente for the perfect texture that holds everything together.
- Olive oil: Adds richness and helps build foundational flavors when sautéing the veggies.
- Boneless, skinless chicken breasts: Shredded chicken adds protein and soaks up the creamy sauce beautifully—rotisserie chicken is a great shortcut for busy days!
- Small onion: Diced onion brings a gentle sweetness and aromatic base to the filling.
- Garlic: Minced garlic infuses every bite with classic savory depth.
- Fresh mushrooms: Sliced mushrooms lend earthiness and meaty texture to balance the richness.
- Fresh spinach: Wilted spinach adds gorgeous color, nutrition, and a hint of freshness among the creamy layers.
- Salt & black pepper: The essential seasonings for bringing out the best in every ingredient.
- Italian seasoning: This blend of fragrant herbs ties the whole recipe together with classic flavor.
- Butter: Helps form the luscious base for your white sauce.
- All-purpose flour: Whisked with butter to create a roux, which gives the sauce its irresistible creaminess.
- Milk: Use whole milk for creaminess or half-and-half for extra indulgence.
- Grated Parmesan cheese: Adds salty, nutty flair to the sauce and enhances all the layers.
- Ground nutmeg: Just a whisper perks up the sauce with warm complexity.
- Ricotta cheese: Creamy ricotta keeps the filling moist and dreamy.
- Shredded mozzarella cheese: A generous blanket for meltiness and that gorgeous golden top!
How to Make Chicken, Mushroom, and Spinach Lasagna
Step 1: Prepare the Filling
Start by heating olive oil in a large skillet over medium heat. Toss in your diced onion and let it cook for about three minutes until it’s soft and fragrant. Add minced garlic and sliced mushrooms, sautéing them until those mushrooms are golden and the kitchen smells incredible (about five to seven minutes). Add the fresh spinach and stir until wilted—the greens melt right in and add a burst of color! Now, stir in your cooked shredded chicken, season with salt, pepper, and Italian seasoning, and set this hearty filling aside.
Step 2: Make the Creamy White Sauce
In a separate saucepan, melt the butter and whisk in your flour, cooking this mixture for about a minute to smooth out any floury taste. Slowly pour in the milk, whisking constantly to ward off lumps, and let it reach a gentle simmer. Keep stirring for three to four minutes until the sauce thickens up nicely. Remove from the heat and add grated Parmesan and a sprinkle of ground nutmeg—this ties everything together with a luxuriously velvety feel.
Step 3: Assemble the Lasagna
Grab your trusty 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom—this ensures your first noodles won’t stick! Next, create your first layer: 3 noodles, then half the ricotta, half the chicken and veggie filling, a third of the mozzarella cheese, and a third of the sauce. Repeat for the second layer, ending with a final trio of noodles, the last of your sauce, and the rest of that lovely mozzarella. Each layer is a little celebration!
Step 4: Bake
Cover the dish with foil and bake in your preheated 375°F oven for 25 minutes to let everything marry together. After that, remove the foil so the top can become bubbly and beautifully golden during the last 15 minutes of baking. The aroma alone will have everyone hovering near the oven.
Step 5: Rest and Serve
It’s tempting to dive right in, but let your Chicken, Mushroom, and Spinach Lasagna rest for 10 minutes once out of the oven. This short wait time helps the layers set and makes for picture-perfect slices. Now, it’s ready to serve and savor!
How to Serve Chicken, Mushroom, and Spinach Lasagna
Garnishes
A sprinkle of additional grated Parmesan cheese and some chopped fresh parsley or basil on top just before serving elevates this dish visually and adds a hint of extra flavor. The fresh herbs wake up every layer of the Chicken, Mushroom, and Spinach Lasagna, making each bite pop.
Side Dishes
Serve your Chicken, Mushroom, and Spinach Lasagna alongside a crisp green salad tossed with a zippy vinaigrette or roasted seasonal veggies for a refreshing contrast. Freshly baked garlic bread is always a crowd-pleaser and ideal for soaking up every last drop of sauce!
Creative Ways to Present
For a show-stopping family meal, cut generous squares and arrange them on a big platter with vibrant cherry tomatoes and fresh herbs scattered around. Or, for a fancier twist, use a round biscuit cutter to shape individual portions for dinner parties—it’s a playful, elegant way to highlight the beauty of those green and golden layers!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chicken, Mushroom, and Spinach Lasagna tightly in foil or transfer slices to airtight containers. It will keep beautifully in the fridge for up to four days, staying moist and flavorful for easy lunches or quick midweek dinners.
Freezing
You can absolutely freeze slices—or even the entire lasagna! To freeze, cool it completely, double-wrap tightly in foil or plastic wrap, and stash in the freezer for up to three months. For best quality, thaw overnight in the fridge before reheating.
Reheating
For single portions, the microwave works great—just cover and heat until steaming hot. For larger portions or the whole dish, reheat covered in a 350°F oven until warmed through, uncovering for the last few minutes to revive that fabulous bubbly, golden top.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a wonderful time-saver and works perfectly. Just shred the meat and add it in place of the cooked chicken in the recipe for your Chicken, Mushroom, and Spinach Lasagna.
Can I make this lasagna vegetarian?
Yes, you can easily turn this into a vegetarian masterpiece by skipping the chicken and doubling the mushrooms or adding other favorite veggies like zucchini or roasted red peppers. You’ll still enjoy all the cozy, creamy flavors.
What’s the best way to avoid watery lasagna?
Be sure to drain the spinach well and fully cook the mushrooms so they release their water before layering. Letting the lasagna rest before slicing also helps keep the layers tidy and prevents excess liquid.
Can I assemble Chicken, Mushroom, and Spinach Lasagna ahead of time?
Yes! You can assemble the entire lasagna a day in advance, cover, and refrigerate. Just add a few extra minutes to the baking time if it goes into the oven straight from the fridge.
Is this recipe suitable for people with nut allergies?
Definitely! This Chicken, Mushroom, and Spinach Lasagna is nut-free as written, making it a safe and hearty main course for anyone with nut allergies.
Final Thoughts
If you’re searching for a heartwarming, crowd-pleasing meal, look no further than Chicken, Mushroom, and Spinach Lasagna. Rich, creamy, and layered with goodness, it brings all the best of comfort food straight to your table. Give it a try—you just might discover your new signature lasagna!
Print
Chicken, Mushroom, and Spinach Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a comforting and flavorful Chicken, Mushroom, and Spinach Lasagna. Layers of tender lasagna noodles, creamy white sauce, savory chicken, earthy mushrooms, and nutritious spinach, all baked to perfection with gooey melted cheese.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles, cooked and drained
Chicken Mixture:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 ounces fresh mushrooms, sliced
- 5 ounces fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven: Preheat oven to 375°F.
- Sauté vegetables: In a skillet, sauté onion, garlic, mushrooms, and spinach. Add chicken, salt, pepper, and Italian seasoning.
- Make white sauce: In a saucepan, make a white sauce with butter, flour, milk, Parmesan, and nutmeg.
- Assemble: Layer noodles, ricotta, chicken mixture, mozzarella, and sauce in a baking dish.
- Bake: Cover with foil and bake, then bake uncovered until golden.
- Rest and serve: Let it rest before slicing and serving.
Notes
- You can use rotisserie chicken for convenience.
- Substitute whole milk with half-and-half or low-fat milk for variations in the sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
