Chicken, Mushroom, and Spinach Lasagna is a delicious, lighter twist on the traditional lasagna, featuring tender chicken, earthy mushrooms, and nutrient-packed spinach, all layered with rich, creamy béchamel sauce and melted cheese. This savory dish is the perfect comfort food, providing a hearty meal that’s full of flavor while still feeling a bit lighter than the classic beef lasagna. It’s ideal for a family dinner, special occasions, or meal prep for the week ahead.

Why You’ll Love This Recipe

This Chicken, Mushroom, and Spinach Lasagna offers a perfect balance of rich, creamy textures with the earthiness of mushrooms and the mild, tender chicken. The addition of fresh spinach not only enhances the flavor but also adds a pop of color and extra nutrition. With layers of gooey cheese and a savory béchamel sauce, it’s the kind of dish that feels indulgent yet wholesome. It’s a great way to enjoy a lighter lasagna without sacrificing any of the delicious flavors that make lasagna a family favorite.

Ingredients

For the lasagna:

• 12 lasagna noodles (regular or no-boil)

• 2 tbsp olive oil

• 1 lb chicken breast, cooked and shredded

• 1 lb mushrooms, sliced (button, cremini, or a mix)

• 4 cups fresh spinach, chopped

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 1/2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

For the béchamel sauce:

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 4 cups whole milk (or 2% for a lighter version)

• 1/2 tsp ground nutmeg

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the lasagna noodles:

• If using regular lasagna noodles, cook them according to package instructions. Drain and set aside. If using no-boil noodles, you can skip this step.

2. Prepare the filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

• Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, until they release their moisture and become tender.

• Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.

• Add the shredded cooked chicken to the skillet, stirring to combine everything. Remove from heat and set aside.

3. Make the béchamel sauce:

• In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux (this will help thicken the sauce).

• Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.

• Season the béchamel sauce with salt, pepper, and nutmeg. Once thickened, remove from heat.

4. Assemble the lasagna:

• Preheat the oven to 375°F (190°C).

• In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.

• Layer 3-4 cooked lasagna noodles over the sauce. Top with a third of the chicken, mushroom, and spinach mixture. Spread a layer of ricotta cheese on top, followed by a sprinkle of mozzarella and Parmesan cheese.

• Repeat the layering process (sauce, noodles, filling, cheeses) until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella and Parmesan.

5. Bake the lasagna:

• Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the lasagna is golden on top.

• Let the lasagna cool for 10 minutes before slicing and serving.

6. Serve:

• Serve your Chicken, Mushroom, and Spinach Lasagna with a side salad or garlic bread for a complete meal.

Servings and Timing

• Servings: 6-8

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

Variations

• Use different vegetables: You can swap the spinach for kale, Swiss chard, or another leafy green. Add zucchini or bell peppers for extra veggies.

• Add extra cheese: Mix in a bit of ricotta cheese into the béchamel sauce for an even creamier texture.

• Make it spicy: Add red pepper flakes or a diced jalapeño to the mushroom mixture for a little heat.

• Swap the chicken: You can substitute shredded turkey, ground turkey, or even Italian sausage for the chicken.

Storage/Reheating

• Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for 15-20 minutes until warmed through. You can cover it with foil to prevent the top from over-browning while reheating.

FAQs

1. Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna the day before, cover it, and refrigerate it overnight. When you’re ready to bake, just add an extra 10-15 minutes of baking time.

2. Can I use frozen spinach?

Yes, you can use frozen spinach instead of fresh. Be sure to thaw it and squeeze out any excess moisture before adding it to the filling.

3. Can I make this lasagna gluten-free?

Yes, you can use gluten-free lasagna noodles in place of regular noodles to make this recipe gluten-free.

4. Can I use a store-bought sauce instead of making béchamel?

Yes, you can use a store-bought white sauce or Alfredo sauce in place of the béchamel if you’re short on time.

5. How can I make this lasagna spicier?

Add a pinch of red pepper flakes or some diced fresh chili to the filling for a spicy kick. You can also mix some hot sauce into the béchamel sauce.

6. Can I freeze this lasagna?

Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

7. Can I substitute ricotta cheese with cottage cheese?

Yes, you can substitute ricotta cheese with cottage cheese, although it will change the texture slightly. For a smoother filling, blend the cottage cheese before adding it to the lasagna.

8. Can I make this recipe dairy-free?

Yes, to make this recipe dairy-free, use a dairy-free béchamel sauce, vegan cheese, and non-dairy milk options like almond or oat milk.

9. Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or any leftover cooked chicken to save time.

10. Can I use a different type of pasta?

While traditional lasagna noodles are best for this recipe, you could try using zucchini noodles for a low-carb option or even gluten-free pasta.

Conclusion

Chicken, Mushroom, and Spinach Lasagna is a rich and comforting dish that’s sure to become a family favorite. With layers of tender chicken, earthy mushrooms, and creamy béchamel sauce, this lasagna is hearty yet lighter than traditional beef lasagna. The addition of spinach provides a nutritional boost, while the melted cheese ties everything together for an irresistible, savory meal. Whether you’re serving it for a special occasion or a cozy dinner at home, this lasagna will have everyone asking for seconds!