Description

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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Ingredients

Scale

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)

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Instructions

Step 1: Make the Chicken & Veggie Filling

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

Step 2: Prepare the White Sauce

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

Step 3: Cook or Prep Lasagna Noodles

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

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of white sauce on the bottom of a greased 9×13-inch baking dish.
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.
Repeat layers until all ingredients are used, ending with noodles and a generous layer of sauce.
Top with mozzarella and grated Parmesan cheese.

Step 5: Bake the Lasagna

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

Notes

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.

Prep Time: 25 minutes
Cook Time: 45 minutes
Cuisine: Italian-American