This creamy chicken mushroom spinach lasagna is a mouthwatering twist on a classic comfort dish. Layers of tender chicken, earthy mushrooms, and vibrant spinach are intertwined with a rich white sauce and melty cheeses. The result is an indulgent, satisfying meal bursting with flavor and perfect for family feasts. Enjoy every bite!
I’m excited to share my take on a hearty Chicken Spinach And Mushroom Lasagna. I personally love how the shredded chicken mixes with the fresh spinach and juicy mushrooms to create a rich combination of protein and vitamins.
This recipe uses 1.5 lbs cooked shredded chicken and 8 oz sliced mushrooms with 4 cups of fresh spinach layered between 9 lasagna noodles that are cooked until just al dente. I also include 2 cups of creamy ricotta cheese, 2 cups of shredded mozzarella, and 1/2 cup grated Parmesan to deliver that satisfying, gooey texture along with a delicious white sauce made with butter, flour, and whole milk.
I’ve found that the garlic powder, 1/2 tsp onion powder, salt, and pepper (plus a pinch of dried thyme sometimes) really bring out the natural flavors while keeping the dish balanced nutritionally. Enjoy this creamy dish and get ready for the best chicken lasagna you’ve ever had!
Why I Like this Recipe
I love how the creamy white sauce ties all the ingredients together and gives every bite a smooth, comforting feel even if it’s a bit extra sometimes.
I really dig that the recipe mix of chicken, mushrooms and spinach makes it feel unique and lighter than your usual heavy lasagna.
I like how the three types of cheese melt into each other and create little pockets of tasty goo that make the dish super satisfying.
I appreciate that the recipe is both hearty and easy enough to follow, so even when I’m in a rush I can still whip it up and enjoy every bite.
Ingredients
- Tender shredded chicken gives a boost of protein and rich flavor to the dish.
- Sliced mushrooms add earthy umami taste and are packed with vitamins.
- Fresh spinach provides iron, fiber and vital nutrients; its crunchy texture is awesome.
- Al dente noodles bring hearty carbs that make every bite filling and satisfying.
- Creamy ricotta cheese adds smooth richness and a subtle tang to the layers.
- Melty mozzarella cleans up with zesty Parmesan for extra cheesy, savory depth.
- Homemade white sauce thick and buttery perfectly ties the flavors together.
- Seasonings like garlic powder, onion powder, salt, pepper and herbs bring balanced flavor.
Ingredient Quantities
- 1.5 lbs cooked shredded chicken (about 3 cups)
- 8 oz sliced mushrooms
- 4 cups fresh spinach
- 9 lasagna noodles, cooked until al dente
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups white sauce (made with 4 tbsp butter, 4 tbsp flour, and 3 cups whole milk)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional 1/4 tsp dried thyme or oregano
How to Make this
1. Preheat your oven to 375°F and melt some butter in a saucepan. Stir in flour for a minute and then gradually whisk in whole milk until it thickens, then season with garlic powder, onion powder, salt, pepper and dried thyme or oregano if you’re using it.
2. In a skillet, cook your sliced mushrooms over medium heat until they’re soft and a bit browned.
3. Add the fresh spinach to the mushrooms and stir until the spinach wilts, about 2 minutes.
4. In a large bowl, mix together the shredded chicken with the cooked mushrooms and spinach so they combine nicely.
5. Spread a thin layer of the white sauce on the bottom of your baking dish.
6. Lay out 3 cooked lasagna noodles on top of the sauce, then spread a layer of ricotta cheese evenly over them.
7. Next, layer half of your chicken mixture over the ricotta, then drizzle on some white sauce and sprinkle a mix of mozzarella and Parmesan cheeses.
8. Repeat the noodle, ricotta, chicken mixture, white sauce, and cheese layers with the next 3 noodles.
9. Place the final 3 noodles as the last layer, cover them with all the remaining white sauce and cheeses.
10. Cover the dish with foil and bake for about 25 minutes, then remove the foil and bake for another 10 minutes until it’s bubbly and the cheese is slightly golden. Let it rest a bit before serving. Enjoy your best chicken lasagna ever!
Equipment Needed
1. An oven preheated to 375°F
2. A small saucepan for making the white sauce
3. A whisk to gradually mix in the milk
4. A skillet for cooking the mushrooms and spinach
5. A large bowl to mix the chicken with the cooked veggies
6. A baking dish for assembling the lasagna
7. A spatula or wooden spoon for stirring and spreading
8. Aluminum foil to cover the dish during baking
9. Measuring cups and spoons for accurate ingredient portions
FAQ
Chicken Spinach And Mushroom Lasagna Recipe Substitutions and Variations
- If you dont have cooked shredded chicken, you can swap it with leftover rotisserie chicken or even cooked ground turkey which works pretty good.
- If you cant find sliced mushrooms, try using cremini mushrooms or even diced portobello mushrooms, they bring a similar flavor.
- If you want to change up the greens, you can substitute fresh spinach with baby kale or Swiss chard. Just note that they might need a tiny bit longer cooking to wilt.
- Instead of ricotta cheese, cottage cheese can be used in a pinch. Just drain it well before mixing in so it doesn’t get too runny.
- For the white sauce, if you don’t have time to make it from scratch, a good quality store-bought Alfredo sauce can work as a substitute. Just be sure to adjust the salt and spices since its usually a bit seasoned already.
Pro Tips
1. When you makin the white sauce, make sure you add the milk slowly and keep whiskin it so you dont end up with lumpy sauce that messes up the texture.
2. Get the mushrooms nice and soft, but let them get a little brown first – that really brings out their flavor.
3. Let your lasagna sit for a few minutes after taking it out of the oven because then it holds together better and its easier for slicing.
4. Try not to cram too much chicken mix in each layer. Keeping the balance between sauce, chicken, and cheese will make every bite perfect.
Chicken Spinach And Mushroom Lasagna Recipe
This creamy chicken mushroom spinach lasagna is a mouthwatering twist on a classic comfort dish. Layers of tender chicken, earthy mushrooms, and vibrant spinach are intertwined with a rich white sauce and melty cheeses. The result is an indulgent, satisfying meal bursting with flavor and perfect for family feasts. Enjoy every bite!
8
servings
450
kcal
Equipment: 1. An oven preheated to 375°F
2. A small saucepan for making the white sauce
3. A whisk to gradually mix in the milk
4. A skillet for cooking the mushrooms and spinach
5. A large bowl to mix the chicken with the cooked veggies
6. A baking dish for assembling the lasagna
7. A spatula or wooden spoon for stirring and spreading
8. Aluminum foil to cover the dish during baking
9. Measuring cups and spoons for accurate ingredient portions
Ingredients
-
1.5 lbs cooked shredded chicken (about 3 cups)
-
8 oz sliced mushrooms
-
4 cups fresh spinach
-
9 lasagna noodles, cooked until al dente
-
2 cups ricotta cheese
-
2 cups shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
3 cups white sauce (made with 4 tbsp butter, 4 tbsp flour, and 3 cups whole milk)
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
Salt and pepper to taste
-
Optional 1/4 tsp dried thyme or oregano
Directions
- Preheat your oven to 375°F and melt some butter in a saucepan. Stir in flour for a minute and then gradually whisk in whole milk until it thickens, then season with garlic powder, onion powder, salt, pepper and dried thyme or oregano if you're using it.
- In a skillet, cook your sliced mushrooms over medium heat until they're soft and a bit browned.
- Add the fresh spinach to the mushrooms and stir until the spinach wilts, about 2 minutes.
- In a large bowl, mix together the shredded chicken with the cooked mushrooms and spinach so they combine nicely.
- Spread a thin layer of the white sauce on the bottom of your baking dish.
- Lay out 3 cooked lasagna noodles on top of the sauce, then spread a layer of ricotta cheese evenly over them.
- Next, layer half of your chicken mixture over the ricotta, then drizzle on some white sauce and sprinkle a mix of mozzarella and Parmesan cheeses.
- Repeat the noodle, ricotta, chicken mixture, white sauce, and cheese layers with the next 3 noodles.
- Place the final 3 noodles as the last layer, cover them with all the remaining white sauce and cheeses.
- Cover the dish with foil and bake for about 25 minutes, then remove the foil and bake for another 10 minutes until it's bubbly and the cheese is slightly golden. Let it rest a bit before serving. Enjoy your best chicken lasagna ever!
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: 300g
- Total number of serves: 8
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 75mg
- Sodium: 600mg
- Potassium: 500mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 6g
- Protein: 30g
- Vitamin A: 700IU
- Vitamin C: 6mg
- Calcium: 200mg
- Iron: 2mg
