Chicken, Mushroom, and Spinach Lasagna

Looking for a cozy, crowd-pleasing dinner that’s packed with flavor and wholesome ingredients? This Chicken, Mushroom, and Spinach Lasagna is a creamy, cheesy twist on the traditional favorite. Layers of tender chicken, earthy mushrooms, fresh spinach, and gooey cheese are nestled between sheets of pasta and smothered in a rich, homemade white sauce. It’s the ultimate comfort food with a gourmet feel.

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Why You’ll Love This Recipe
Hearty & Filling – Perfect for family dinners, leftovers, or meal prep.
Veggie-Packed – Balanced with spinach and mushrooms for extra nutrition.
Creamy & Cheesy – White béchamel sauce and melty mozzarella make it irresistibly rich.
Freezer-Friendly – Prepare ahead and bake when ready.
Comforting & Elegant – A dish that feels both homestyle and special occasion-worthy.

Ingredients You’ll Need

For the Chicken Filling:

• 2 cups cooked chicken, shredded (rotisserie or poached works well)
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (white or cremini)
• 4 cups fresh spinach, roughly chopped
• Salt and black pepper to taste

For the White Sauce (Béchamel):

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional, but adds warmth)

For Assembly:

• 9–12 lasagna noodles (no-boil or regular, cooked as directed)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)
• Fresh parsley or basil for garnish (optional)

Tools You’ll Need

• Large skillet
• Medium saucepan
• 9×13-inch baking dish
• Mixing spoon and spatula
• Whisk
• Knife and cutting board
• Foil for covering

Step-by-Step Instructions

Step 1: Make the Chicken & Veggie Filling

1. Heat olive oil in a large skillet over medium heat.
2. Sauté the onions until softened, about 3–4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in mushrooms and cook until browned and moisture evaporates, 5–6 minutes.
5. Add chopped spinach and cook until wilted, 1–2 minutes.
6. Stir in shredded chicken and season with salt and pepper. Remove from heat and set aside.

Step 2: Prepare the White Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes to form a roux.
3. Gradually add milk, whisking constantly until smooth.
4. Continue cooking and whisking for 5–7 minutes until thickened.
5. Stir in Parmesan cheese, salt, pepper, and nutmeg if using.
6. Remove from heat once the sauce is smooth and creamy.

Step 3: Cook or Prep Lasagna Noodles

1. If using regular lasagna noodles, cook according to package instructions, then drain and lay flat on parchment or a clean towel.
2. If using no-boil noodles, skip this step and move to assembly.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of white sauce on the bottom of a greased 9×13-inch baking dish.
3. Add a layer of noodles, followed by a portion of the chicken and veggie mixture, a sprinkle of mozzarella, and a drizzle of white sauce.
4. Repeat layers until all ingredients are used, ending with noodles and a generous layer of sauce.
5. Top with mozzarella and grated Parmesan cheese.

Step 5: Bake the Lasagna

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake an additional 15–20 minutes, or until the top is golden and bubbling.
3. Let rest for 10 minutes before slicing. Garnish with chopped parsley or basil if desired.

Tips for the Best Lasagna
Use Rotisserie Chicken – Saves time and adds rich flavor.
Cook the Veggies Well – Avoid excess moisture by fully sautéing mushrooms and spinach.
Whisk the Sauce Constantly – Ensures a smooth, lump-free béchamel.
Let It Rest – Allows the layers to set and makes serving easier.
Customize the Cheese – Add ricotta or fontina for an extra-creamy layer.

Serving Suggestions
Garlic Bread – Perfect for soaking up extra sauce.
Caesar Salad – Crisp and refreshing contrast to the creamy lasagna.
Roasted Vegetables – Carrots, asparagus, or zucchini pair beautifully.
Chilled Lemon Water or Iced Tea – Keeps the meal light and refreshing.

How to Store & Reheat

Storing:

• Refrigerate: Cover and store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap the unbaked or fully baked lasagna tightly and freeze for up to 3 months. Thaw overnight before baking or reheating.

Reheating:

• Oven: Bake at 350°F (175°C) for 20–25 minutes, covered with foil.
• Microwave: Heat individual slices for 2–3 minutes on medium power.

Frequently Asked Questions

1. Can I use precooked oven-ready lasagna noodles?
Yes, just make sure your sauce is generous enough to soften them during baking.

2. What other greens can I use instead of spinach?
Kale or Swiss chard are great substitutes. Just chop and sauté as you would spinach.

3. Can I make this gluten-free?
Absolutely. Use gluten-free lasagna noodles and substitute the flour in the white sauce with a gluten-free blend.

4. What if I want to add more cheese?
Feel free to add dollops of ricotta or extra mozzarella between the layers.

5. Can I make this ahead of time?
Yes! Assemble up to 24 hours in advance and refrigerate. Bake just before serving.

Final Thoughts
Chicken, Mushroom, and Spinach Lasagna is a comforting, wholesome dish that’s loaded with flavor and perfect for feeding a crowd. It’s creamy, cheesy, and packed with veggies—making it a balanced and satisfying meal you’ll come back to again and again.

Make it for your next family dinner or freeze a pan for busy weeknights—you won’t be disappointed! Don’t forget to leave a comment or share your lasagna creations on social media.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Cuisine: Italian-American

Nutritional Information (Per Serving):
Calories: 430 | Protein: 28g | Carbohydrates: 30g | Fat: 22g | Fiber: 3g | Sodium: 580mg

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