Chicken Spinach And Mushroom Lasagna Recipe

I didn’t mean to fall so hard for this Chicken Spinach And Mushroom Lasagna, but here we are. I call it Chicken Lasagna when I want no arguments, yet every fork reveals layers that make me stop and stare.

The way mushrooms melt into pockets of ricotta cheese gives it a silky, slightly surprising edge, not just another pasta bake. It’s creamy chicken mushroom spinach lasagna and honestly it might be the best chicken lasagna out there.

Try it once, you’ll notice a little twist in the texture that keeps pulling you back for more.

Ingredients

• Chicken: Lean protein builds muscle and keeps you full, it’s mild savory flavor.
• Spinach: High in fiber, iron and vitamins, adds fresh green, kinda earthy taste.
• Mushrooms: Low calorie, umami rich, adds meaty texture, good source of B vitamins.
• Ricotta: Creamy dairy adds protein and calcium, mild sweet tang to the sauce.
• Mozzarella: Melty stretchy cheese, adds gooey texture, rich in fat and calcium.
• Parmesan: Sharp salty punch, concentrated umami, adds depth with small amount.
• Garlic and onion: Aromatic duo boost flavor, small vitamins and antioxidants, not sweet.
• Butter: Adds richness and mouthfeel, high in fat, helps thicken and brown slightly.
• Milk: Provides creaminess and protein, helps make smooth sauce, mild dairy taste.

Ingredient Quantities

• • 12 lasagna noodles, regular or no boil

• • 1 pound boneless skinless chicken breasts, cooked and shredded about 2 cups

• • 8 ounces mushrooms, sliced (cremini or button)

• • 6 to 8 ounces fresh baby spinach, roughly chopped about 4 cups packed

• • 15 ounces ricotta cheese (one container)

• • 2 cups shredded mozzarella cheese, divided

• • 1 cup grated Parmesan cheese, divided

• • 4 tablespoons unsalted butter

• • 1/4 cup all purpose flour

• • 3 cups whole milk, warmed

• • 1/2 cup low sodium chicken broth optional

• • 3 cloves garlic, minced

• • 1 small yellow onion, finely chopped

• • 1/4 teaspoon ground nutmeg

• • 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil and oregano

• • 2 tablespoons olive oil

• • Salt and freshly ground black pepper to taste

• • Red pepper flakes optional for a little heat

How to Make this

1. Preheat oven to 375°F and grease a 9×13 baking dish. If using regular lasagna noodles, cook them al dente per package, drain and toss with 1 tablespoon olive oil so they dont stick. If using no boil noodles skip cooking but have the sauce a little looser so they can absorb liquid.

2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Add the chopped onion and sliced mushrooms, season with salt and pepper, and cook until mushrooms are browned and onions are soft, about 6 to 8 minutes. Add the minced garlic for the last 1 minute.

3. Stir in the chopped spinach to the skillet and cook just until wilted, then remove the pan from heat and fold in the cooked shredded chicken. Set that mixture aside.

4. In a separate large saucepan melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until bubbly but not browned, then slowly whisk in the 3 cups warmed whole milk (and the optional 1/2 cup chicken broth if you used no-boil noodles or want a thinner sauce) until smooth.

5. Bring the sauce to a gentle simmer while whisking, cook until it thickens enough to coat a spoon, then season with 1/4 teaspoon ground nutmeg, 1 teaspoon dried Italian seasoning (or 1 tablespoon chopped fresh basil and oregano), salt, freshly ground black pepper and a pinch of red pepper flakes if you like heat.

6. Remove the sauce from heat and whisk in the 15 ounces ricotta until smooth, then stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan so the filling is creamy. Taste and adjust seasoning.

7. Fold the chicken, mushroom and spinach mixture into the sauce so everything is evenly coated.

8. Assemble the lasagna: spread a thin layer of sauce on the bottom of the prepared dish, then add a single layer of noodles. Spread about one third of the sauce-chicken mixture over the noodles, sprinkle with a little mozzarella and Parmesan. Repeat two more times so you have 3 layers total, finishing with sauce on top and the remaining 1 cup mozzarella and 1/2 cup Parmesan sprinkled over everything.

9. Cover tightly with foil and bake 25 minutes, then remove the foil and bake another 10 to 15 minutes until bubbly and the top is golden. Let the lasagna rest 10 to 15 minutes before slicing so it sets up, then serve.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13 baking dish, greased
3. Large pot for boiling noodles
4. Colander to drain the noodles
5. Large skillet for mushrooms, onion and chicken
6. Large saucepan for the béchamel/white sauce
7. Medium mixing bowl for ricotta and cheese mixtures
8. Whisk for the sauce and to smooth ricotta
9. Wooden spoon or heatproof spatula for stirring and folding
10. Measuring cups and spoons plus a chef knife and cutting board for chopping

FAQ

Chicken Spinach And Mushroom Lasagna Recipe Substitutions and Variations

• Chicken: 1) shredded rotisserie or leftover roast turkey, same texture and quick to use; 2) firm tofu, pressed and crumbled and sautéed with garlic and Italian seasoning for a vegetarian swap; 3) browned Italian sausage or ground turkey for more savory, meaty flavor (drain excess fat).
• Ricotta cheese: 1) cottage cheese blended until smooth, same volume; 2) cream cheese softened and whisked with a little milk to reach ricotta texture; 3) mascarpone or a mix of sour cream plus grated Parmesan for richness.
• Lasagna noodles: 1) thinly sliced zucchini or eggplant (salt and roast or squeeze out water first) for a low carb option; 2) gluten free lasagna noodles, follow package directions; 3) fresh pasta sheets or even layered wonton wrappers for smaller, quicker lasagnas.
• Parmesan cheese: 1) Pecorino Romano (saltier, use a bit less); 2) Asiago or Grana Padano, both melt well; 3) nutritional yeast for a dairy free option, add a pinch more salt and a squeeze of lemon for tang.

Pro Tips

1) Don’t let the veg and chicken dump extra water in the pan. Cook mushrooms until they’re nicely browned and most of their liquid is gone, squeeze wilted spinach in a colander or press with paper towels, and pat the shredded chicken dry if it seems wet. Too much moisture = soggy, runny lasagna.

2) For a smooth, lump free sauce warm the milk first, whisk the milk in slowly into the roux, and pull the pot off the heat before you add the ricotta so it doesn’t seize or get grainy. If you do get little lumps, a quick blitz with an immersion blender fixes it in seconds.

3) No boil noodles need more liquid and better contact with sauce. If you use them make the béchamel a bit looser, spread a thin layer of sauce on the pan before the first noodle, and overlap noodles slightly so they absorb evenly. For regular noodles, toss them with a little oil right after draining so they don’t stick while you assemble.

4) Rest and finish like a pro. Bake covered so it steams and sets, then uncover to brown the top. Let it sit 10 to 15 minutes before slicing or it will fall apart. If you want extra color, broil 1 to 2 minutes at the end but watch it the whole time, it goes from perfect to burned fast.

Chicken Spinach And Mushroom Lasagna Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected my Creamy Mushroom Spinach Lasagna with tender chicken, meaty mushrooms and bright spinach folded into a silky white sauce that hides a secret ingredient to keep you guessing.

Pin

Servings

8

servings

Calories

596

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 9×13 baking dish, greased
3. Large pot for boiling noodles
4. Colander to drain the noodles
5. Large skillet for mushrooms, onion and chicken
6. Large saucepan for the béchamel/white sauce
7. Medium mixing bowl for ricotta and cheese mixtures
8. Whisk for the sauce and to smooth ricotta
9. Wooden spoon or heatproof spatula for stirring and folding
10. Measuring cups and spoons plus a chef knife and cutting board for chopping

Ingredients

• 12 lasagna noodles, regular or no boil

• 1 pound boneless skinless chicken breasts, cooked and shredded about 2 cups

• 8 ounces mushrooms, sliced (cremini or button)

• 6 to 8 ounces fresh baby spinach, roughly chopped about 4 cups packed

• 15 ounces ricotta cheese (one container)

• 2 cups shredded mozzarella cheese, divided

• 1 cup grated Parmesan cheese, divided

• 4 tablespoons unsalted butter

• 1/4 cup all purpose flour

• 3 cups whole milk, warmed

• 1/2 cup low sodium chicken broth optional

• 3 cloves garlic, minced

• 1 small yellow onion, finely chopped

• 1/4 teaspoon ground nutmeg

• 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil and oregano

• 2 tablespoons olive oil

• Salt and freshly ground black pepper to taste

• Red pepper flakes optional for a little heat

Directions

• Preheat oven to 375°F and grease a 9×13 baking dish. If using regular lasagna noodles, cook them al dente per package, drain and toss with 1 tablespoon olive oil so they dont stick. If using no boil noodles skip cooking but have the sauce a little looser so they can absorb liquid.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Add the chopped onion and sliced mushrooms, season with salt and pepper, and cook until mushrooms are browned and onions are soft, about 6 to 8 minutes. Add the minced garlic for the last 1 minute.
• Stir in the chopped spinach to the skillet and cook just until wilted, then remove the pan from heat and fold in the cooked shredded chicken. Set that mixture aside.
• In a separate large saucepan melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until bubbly but not browned, then slowly whisk in the 3 cups warmed whole milk (and the optional 1/2 cup chicken broth if you used no-boil noodles or want a thinner sauce) until smooth.
• Bring the sauce to a gentle simmer while whisking, cook until it thickens enough to coat a spoon, then season with 1/4 teaspoon ground nutmeg, 1 teaspoon dried Italian seasoning (or 1 tablespoon chopped fresh basil and oregano), salt, freshly ground black pepper and a pinch of red pepper flakes if you like heat.
• Remove the sauce from heat and whisk in the 15 ounces ricotta until smooth, then stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan so the filling is creamy. Taste and adjust seasoning.
• Fold the chicken, mushroom and spinach mixture into the sauce so everything is evenly coated.
• Assemble the lasagna: spread a thin layer of sauce on the bottom of the prepared dish, then add a single layer of noodles. Spread about one third of the sauce-chicken mixture over the noodles, sprinkle with a little mozzarella and Parmesan. Repeat two more times so you have 3 layers total, finishing with sauce on top and the remaining 1 cup mozzarella and 1/2 cup Parmesan sprinkled over everything.
• Cover tightly with foil and bake 25 minutes, then remove the foil and bake another 10 to 15 minutes until bubbly and the top is golden. Let the lasagna rest 10 to 15 minutes before slicing so it sets up, then serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 408g
• Total number of serves: 8
• Calories: 596kcal
• Fat: 33.3g
• Saturated Fat: 16.7g
• Trans Fat: 0.2g
• Polyunsaturated: 3.8g
• Monounsaturated: 12.8g
• Cholesterol: 114mg
• Sodium: 558mg
• Potassium: 665mg
• Carbohydrates: 55g
• Fiber: 2.3g
• Sugar: 6.3g
• Protein: 48.9g
• Vitamin A: 875IU
• Vitamin C: 7.8mg
• Calcium: 714mg
• Iron: 1.45mg