There is nothing quite like a hearty, comforting lasagna to bring everyone to the table with smiles, and this Chicken, Mushroom, and Spinach Lasagna Recipe does just that with a delightful twist. Imagine layers of tender shredded chicken nestled with sautéed mushrooms and fresh spinach, all wrapped in a creamy, cheesy sauce, and baked to bubbling golden perfection. This is more than just a meal; it’s a delicious celebration of flavors and textures that will have your family asking for seconds, and maybe even thirds. Whether it’s a cozy weeknight dinner or a special occasion, this recipe is sure to become one of your all-time favorites.
Ingredients You’ll Need
To create this incredible lasagna, you’ll rely on a set of simple, essential ingredients that each play a vital role in crafting those perfect layers of flavor, texture, and color. From fresh vegetables to rich cheeses and savory seasonings, every item has a purpose that brings this dish to life.
- Olive oil: Provides a smooth base for sautéing and adds a fruity richness.
- Chopped onion: Adds natural sweetness and depth when cooked down.
- Minced garlic: Infuses a warm, aromatic punch essential to Italian cooking.
- White mushrooms, thinly sliced: Brings earthy flavor and a lovely meaty texture.
- Dried basil and oregano: Classic dried herbs that layer in Mediterranean herbaceous notes.
- Red pepper flakes: A gentle kick of heat to balance the creaminess.
- Kosher salt: Enhances all the flavors and seasons the dish perfectly.
- Fresh baby spinach: Adds vibrant color and subtle sweetness once wilted.
- Shredded cooked chicken: The hearty protein that makes the dish substantial and satisfying.
- Low-sodium chicken stock: Creates a savory foundation for the sauce without overpowering.
- All-purpose flour: Thickens the sauce into a luxuriously creamy texture.
- Whole milk: Adds richness and smoothness to the sauce base.
- Nutmeg: A tiny pinch lifts the sauce with a warm spicy-sweet note.
- Shredded Parmesan cheese: Contributes sharp, nutty flavor and slight saltiness.
- No-boil (oven-ready) lasagna noodles: Simplifies assembly and cooks perfectly in the sauce.
- Shredded mozzarella cheese: Brings stretchy, melty goodness atop the layers.
How to Make Chicken, Mushroom, and Spinach Lasagna Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 375°F (190°C). This temperature is just right for baking the lasagna so that the cheese melts beautifully and the layers cook evenly, coming together into a cohesive, comforting dish.
Step 2: Prepare the Filling
Heat olive oil in a large pan and add chopped onions, minced garlic, and sliced mushrooms with dried basil, oregano, red pepper flakes, and a pinch of kosher salt. Sauté these ingredients for about 5 minutes until the mushrooms soften and the onions turn translucent. Next, stir in the fresh baby spinach, cooking it until it wilts down and melds with the other veggies. Finally, fold in the shredded cooked chicken and remove from heat. This filling is where all the savory, herby, and fresh veggie flavors begin to build up.
Step 3: Make the Creamy Sauce
In a separate saucepan, combine the chicken stock, whole milk, a touch of nutmeg, and the remaining kosher salt. Bring this mixture to a gentle simmer. Whisk in a flour slurry to thicken the sauce, allowing it to bubble and thicken for about 5 to 8 minutes. Stir in the shredded Parmesan cheese for a luscious, slightly tangy finish and then remove from the heat. This sauce will coat every layer of noodles and filling, making the whole lasagna irresistibly creamy.
Step 4: Assemble the Lasagna
Layer your dish by starting with a thin coating of sauce on the bottom of your baking dish to prevent sticking. Lay down a layer of no-boil noodles, then spread a portion of the chicken, mushroom, and spinach filling, followed by a generous ladle of the creamy sauce. Repeat these layers three more times, making sure to finish with a top layer of sauce and a generous sprinkle of shredded mozzarella cheese. This layering ensures every bite has a perfect balance of all components.
Step 5: Bake the Lasagna
Place the assembled lasagna in the preheated oven and bake until the top is golden and bubbly, about 30 to 40 minutes. Once done, let it rest on the counter for 15 to 20 minutes before slicing. This resting time lets the layers set up for clean slices and enhances the flavors as they mingle together.
How to Serve Chicken, Mushroom, and Spinach Lasagna Recipe
Garnishes
To brighten it up and add extra texture, sprinkle chopped fresh basil or parsley over the warm slices. A light drizzle of good-quality olive oil on top can also bring out the dish’s flavors beautifully. If you’re a fan of a little tang, a spoonful of fresh ricotta on the side will complement the richness perfectly.
Side Dishes
Since this lasagna is quite hearty, pairing it with a crisp, refreshing salad of mixed greens tossed in lemon vinaigrette brings a crisp contrast. Garlic bread or a warm baguette is also excellent to sop up the creamy sauce left on the plate. For a lighter balance, roasted or steamed vegetables like asparagus or broccoli are great companions.
Creative Ways to Present
For a crowd-pleasing look, bake the lasagna in individual ramekins or small cast-iron skillets, serving single portions that are impressive yet practical. Another fun idea is to layer the filling inside baked bell peppers or portobello mushrooms for mini lasagna twists. These variations can make your Chicken, Mushroom, and Spinach Lasagna Recipe the star of any dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover chicken, mushroom, and spinach lasagna keeps wonderfully in the refrigerator for up to 4 days. Just cover it tightly with plastic wrap or transfer to an airtight container to maintain moisture and freshness.
Freezing
This lasagna is a perfect candidate for freezing if you want to save time later. Portion it into airtight containers or wrap the entire dish tightly with aluminum foil and plastic wrap before freezing. It will keep well for up to 3 months without losing flavor or texture.
Reheating
To reheat, thaw the lasagna overnight in the fridge if frozen. Warm it in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20-25 minutes until heated through. Alternatively, individual portions can be microwaved, but the oven method preserves that fresh-from-the-oven texture best.
FAQs
Can I use fresh lasagna noodles instead of no-boil noodles?
Absolutely! If you have fresh noodles, you can use them just fine. Just be sure to boil them briefly according to the package instructions before assembling since they won’t absorb moisture like no-boil noodles do.
What type of chicken works best for this recipe?
Shredded cooked chicken breast or thighs both work well. Thigh meat tends to be juicier and more flavorful, but breast is leaner. Leftover roast chicken or even rotisserie chicken is a great shortcut here.
Can I substitute the milk with a non-dairy alternative?
Yes, you can use unsweetened non-dairy milk such as almond or oat milk. Just choose an unflavored variety to avoid altering the taste of the sauce. The sauce may be slightly thinner, but it will still be delicious.
Is it possible to make this recipe vegetarian?
Definitely! Omit the chicken and add more mushrooms or other veggies like zucchini or eggplant. You might also want to use vegetable stock instead of chicken stock for the sauce.
How spicy is the lasagna with red pepper flakes?
The red pepper flakes add just a mild touch of heat that complements the savory flavors without overpowering. If you prefer it milder, you can reduce or omit them altogether.
Final Thoughts
This Chicken, Mushroom, and Spinach Lasagna Recipe is truly a wonderful way to bring warmth and comfort into your kitchen with every bite. It’s approachable yet sophisticated, bursting with fresh ingredients and creamy, cheesy goodness that everyone loves. I encourage you to give this recipe a try soon—your family and friends will thank you for sharing this delicious homemade treasure at your table.
Print
Chicken, Mushroom, and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Chicken, Mushroom, and Spinach Lasagna is a comforting family favorite combining tender shredded chicken, sautéed mushrooms and spinach, and a creamy Parmesan-infused béchamel sauce layered between no-boil lasagna noodles. Baked to golden perfection with mozzarella on top, it’s a hearty meal perfect for gatherings or cozy dinners.
Ingredients
Vegetable & Aromatics
- 2 1/2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 (6 oz.) bag fresh baby spinach
Herbs & Seasonings
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1 1/4 tsp. kosher salt, divided
- 1/4 tsp. nutmeg
Proteins
- 2 cups shredded cooked chicken
Dairy
- 2 cups whole milk
- 1/2 cup shredded Parmesan cheese
- 1 1/4 cups shredded mozzarella cheese
Pantry Staples
- 2 cups low-sodium chicken stock
- 1/4 cup all-purpose flour
- 8 no-boil (oven-ready) lasagna noodles
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Prepare the Filling: In a skillet, heat 2 1/2 tablespoons olive oil over medium heat. Add the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon kosher salt. Sauté for about 5 minutes until the mushrooms soften and the onions are translucent. Next, add the fresh baby spinach and cook until wilted. Stir in the shredded cooked chicken and then remove from heat; set aside.
- Make the Sauce: In a saucepan, combine the remaining chicken stock, whole milk, nutmeg, and 1 teaspoon kosher salt. Bring the mixture to a slow simmer over medium heat. Once it begins to bubble, whisk in the all-purpose flour slurry (flour mixed with a little water or milk to prevent lumps) and continue to simmer while whisking regularly until the sauce thickens, about 5 to 8 minutes. Stir in the shredded Parmesan cheese until melted and smooth, then remove the sauce from heat.
- Assemble the Lasagna: In a greased baking dish, spread a thin layer of the béchamel sauce. Layer four no-boil lasagna noodles evenly over the sauce. Add a layer of the chicken, mushroom, and spinach filling. Pour more béchamel sauce over the filling. Repeat this layering process three more times, ending with a layer of sauce topped with the shredded mozzarella cheese.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake uncovered at 375°F (190°C) for approximately 40 to 45 minutes until the top is golden and bubbly.
- Rest before Serving: After baking, let the lasagna stand for 15 to 20 minutes to set and cool slightly. This resting time helps the layers to firm up, making it easier to slice and serve.
Notes
- Use no-boil (oven-ready) noodles for convenience and reduced cooking time.
- If shredded cooked chicken is not available, rotisserie chicken or leftover roasted chicken works well.
- Be careful not to overcook the béchamel sauce; it should be thick enough to coat the back of a spoon.
- Letting the lasagna rest after baking ensures cleaner slices and better presentation.
- Feel free to add extra vegetables such as zucchini or bell peppers for added color and nutrition.
