Description
Chicken, Mushroom, and Spinach Lasagna is a lighter twist on the traditional lasagna, featuring tender chicken, earthy mushrooms, and nutrient-packed spinach, all layered with rich béchamel sauce and melted cheese. A hearty yet wholesome comfort food that’s perfect for family dinners or meal prep.
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
Instructions
- Cook the lasagna noodles: If using regular lasagna noodles, cook them according to package instructions. Drain and set aside. Skip this step if using no-boil noodles.
- Prepare the filling: In a large skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and garlic, sautéing for 3-4 minutes until softened. Add sliced mushrooms and cook for 5-7 minutes. Stir in chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper. Add the shredded chicken and combine. Remove from heat.
- Make the béchamel sauce: In a medium saucepan, melt 4 tbsp butter over medium heat. Add flour and whisk for 2 minutes. Gradually pour in the milk, whisking constantly until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
- 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. Layer 3-4 cooked noodles on top. Add a third of the chicken, mushroom, and spinach mixture, followed by ricotta cheese, mozzarella, and Parmesan. Repeat layers, finishing with béchamel sauce and a generous layer of mozzarella and Parmesan.
- Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the cheese is melted and bubbly. Let cool for 10 minutes before serving.
- Serve: Slice and enjoy with a side salad or garlic bread.
Notes
Substitute spinach with other leafy greens like kale or Swiss chard, or add extra veggies like zucchini or bell peppers.
For a spicier version, add red pepper flakes or diced jalapeños to the filling.
For a lower-fat version, use part-skim ricotta and mozzarella cheeses and reduce the butter in the béchamel sauce.
This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat at 350°F (175°C) for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
