If you’ve been searching for a cozy, comforting meal that delivers layers of flavor and a perfect balance of textures, this Chicken, Mushroom, and Spinach Lasagna Recipe is here to steal your heart and your dinner plans! Imagine tender shredded chicken mingling with earthy mushrooms and vibrant spinach, all wrapped up in creamy, cheesy layers that bake to golden bubbly perfection. It’s a dish that feels like a warm hug on a plate, ideal for family dinners or impressing friends without stress. Once you try this recipe, it’ll quickly become your go-to lasagna that everyone loves asking for again and again.
Ingredients You’ll Need
Every ingredient in this Chicken, Mushroom, and Spinach Lasagna Recipe plays an important role, making the dish layered in flavor, rich in texture, and stunning in color. These simple pantry staples combine to create something truly special.
- Olive oil (2 1/2 Tbsp.): This brings out the sweetness of the sautéed vegetables and helps meld flavors together.
- Chopped onion (1 cup): Adds subtle sweetness and a savory backbone to the filling.
- Minced garlic (2 Tbsp.): Infuses a fragrant depth that wakes up all the other ingredients.
- White mushrooms, thinly sliced (8 oz.): Lends an earthy texture and earthy undertone that pairs perfectly with chicken.
- Dried basil (1 tsp.): Offers a sweet and warm hint of herbaceous flavor.
- Dried oregano (1 tsp.): Brings a slightly bitter, aromatic touch that complements the sauce.
- Red pepper flakes (1/2 tsp.): Adds just a whisper of heat to wake up your taste buds.
- Kosher salt (1 1/4 tsp., divided): Essential for seasoning layers throughout without overpowering.
- Fresh baby spinach (6 oz. bag): Provides vibrant green color and a mild, fresh veggie bite when wilted.
- Shredded cooked chicken (2 cups): The hearty protein star that makes this lasagna rich and satisfying.
- Low-sodium chicken stock (2 cups): Forms the base of a creamy sauce that’s flavorful yet light.
- All-purpose flour (1/4 cup): Helps thicken the sauce to just the right consistency.
- Whole milk (2 cups): Creates a luscious creaminess in the sauce to bind everything together.
- Nutmeg (1/4 tsp.): A subtle spice that deepens the sauce’s warmth without overpowering.
- Shredded Parmesan cheese (1/2 cup): Adds a sharp, nutty umami note to the sauce.
- No-boil lasagna noodles (8 sheets): Saves time while layering a tender, satisfying chewiness.
- Shredded mozzarella cheese (1 1/4 cups): Melts into bubbly gooey goodness for that classic lasagna finish.
How to Make Chicken, Mushroom, and Spinach Lasagna Recipe
Step 1: Prepare Your Oven and Sauté the Veggies
Start by preheating your oven to 375°F (190°C) so it’s ready to go when your lasagna assembly is complete. Then, heat the olive oil in a large skillet and toss in the onions, garlic, mushrooms, dried basil, oregano, red pepper flakes, and a pinch of kosher salt. Sauté this mixture for about 5 minutes until the mushrooms soften and release their earthy juices, creating a fragrant base full of flavor.
Step 2: Wilt the Spinach and Add the Chicken
Next, add the fresh baby spinach to your skillet and cook just until it wilts—this keeps it tender without losing that beautiful color. Stir in the shredded cooked chicken to combine everything evenly, then set this savory filling aside. This layered filling is what will make your Chicken, Mushroom, and Spinach Lasagna Recipe stand out with hearty, fresh flavors in every bite.
Step 3: Whip Up the Creamy Sauce
In a separate saucepan, bring together the remaining chicken stock, whole milk, nutmeg, and the rest of the salt. Slowly bring it to a gentle simmer, watching carefully so it doesn’t boil over. Once simmering, whisk in the flour slurry—this step thickens the sauce into a silky, velvety texture. Let it simmer for 5 to 8 minutes until luscious, then stir in the Parmesan cheese and take it off the heat. This sauce will tie all your layers together with creamy, cheesy goodness.
Step 4: Assemble the Layers
Now the fun begins! Spoon a layer of sauce into the bottom of your baking dish. Lay down a few no-boil lasagna noodles on top, then spread a generous helping of the chicken and vegetable filling. Repeat these layers—sauce, noodles, filling—three more times, making sure to finish with a final layer of sauce topped with shredded mozzarella cheese. This top layer will brown beautifully and give you that irresistible golden crust.
Step 5: Bake and Rest
Bake your assembled lasagna in the preheated oven for about 25 to 30 minutes until the cheese is bubbly and lightly browned. When you take it out, don’t rush to dive in; let it rest for 15 to 20 minutes. This resting time allows the layers to set perfectly, making it easier to cut clean slices and ensuring every bite holds its shape and flavor.
How to Serve Chicken, Mushroom, and Spinach Lasagna Recipe
Garnishes
Garnishing your lasagna is a simple way to add freshness and a pop of color. Sprinkle some chopped fresh basil or parsley over each slice to brighten every plate and add a lovely herbal note that pairs wonderfully with the creamy layers inside.
Side Dishes
A crisp green salad tossed with a tangy vinaigrette is a refreshing contrast to the richness of the lasagna. Garlic bread or warm, crusty Italian bread is also perfect to mop up any extra sauce and adds a delightful crunch to your meal experience.
Creative Ways to Present
For a fun twist, serve this Chicken, Mushroom, and Spinach Lasagna Recipe in individual ramekins or mini baking dishes. This makes the presentation feel special and personalized, great for dinner parties or cozy family meals. You can even sprinkle extra cheese on top before broiling for a bubbly, golden crown on each portion.
Make Ahead and Storage
Storing Leftovers
Leftover lasagna is a treasure! Store it covered tightly in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making your next meal just as delightful as the first serving.
Freezing
You can freeze this lasagna either before or after baking. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen lasagna can last up to 3 months and is a lifesaver for busy days when you want a delicious meal ready to go.
Reheating
For reheating, it’s best to thaw frozen lasagna in the refrigerator overnight. Warm it in a preheated oven at 350°F (175°C) covered with foil until heated through, about 25 to 30 minutes. This method keeps it moist and preserves that perfect texture we all crave.
FAQs
Can I use fresh lasagna noodles instead of no-boil noodles?
Absolutely! Fresh noodles work wonderfully, but keep in mind you may need to adjust the sauce a bit to ensure there’s enough moisture to cook them properly. No-boil noodles save time by softening during baking.
Is it possible to make this lasagna vegetarian?
Yes! Simply omit the chicken and add more mushrooms, spinach, or even some roasted vegetables like zucchini or eggplant to keep it hearty and flavorful.
Can I prepare the filling and sauce ahead of time?
Definitely. You can make the filling and sauce a day ahead and refrigerate them separately. This saves time on the day of baking and lets the flavors meld beautifully.
What type of cheese works best in this recipe?
Mozzarella and Parmesan are perfect for melting and flavor in this dish, but you can add a bit of ricotta for extra creaminess if you like, just be sure to adjust the sauce quantities slightly.
How do I know when the lasagna is fully cooked?
Look for bubbly, golden cheese on top and make sure the lasagna is heated all the way through. Resting the lasagna after baking helps the layers set and makes it easier to slice without falling apart.
Final Thoughts
There’s just something magical about this Chicken, Mushroom, and Spinach Lasagna Recipe that makes it a trusted favorite at any table. It’s rich yet balanced, comforting yet fresh, and impressively simple to pull together. I can’t wait for you to try it and watch the smiles light up around your dinner table — this recipe is pure joy in every bite!
Print
Chicken, Mushroom, and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Chicken, Mushroom, and Spinach Lasagna combines tender shredded chicken with sautéed mushrooms, fresh spinach, and a creamy béchamel sauce. Layered with no-boil lasagna noodles and topped with mozzarella and Parmesan cheese, this hearty baked dish is a comforting family favorite perfect for any dinner occasion.
Ingredients
Vegetables & Herbs
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 (6 oz.) bag fresh baby spinach
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
Proteins
- 2 cups shredded cooked chicken
Dairy & Cheese
- 2 cups whole milk
- 1/2 cup shredded Parmesan cheese
- 1 1/4 cups shredded mozzarella cheese
Dry Goods & Staples
- 8 no-boil (oven-ready) lasagna noodles
- 1/4 cup all-purpose flour
- 2 1/2 Tbsp. olive oil
- 1 1/4 tsp. kosher salt, divided
- 2 cups low-sodium chicken stock
- 1/4 tsp. nutmeg
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna once assembled.
- Prepare the Filling: In a large skillet, heat 2 1/2 tablespoons of olive oil over medium heat. Add the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of kosher salt. Sauté the mixture for about 5 minutes until the mushrooms soften. Then add the fresh baby spinach and cook until wilted. Stir in the shredded cooked chicken and remove from heat.
- Make the Sauce: In a separate saucepan, combine the remaining 2 cups of low-sodium chicken stock, 2 cups of whole milk, 1/4 teaspoon of nutmeg, and 1 teaspoon of kosher salt. Bring the mixture to a slow simmer over medium heat. Whisk in a slurry made by mixing the 1/4 cup all-purpose flour with a small amount of cold liquid. Continue whisking and simmer the sauce until it thickens, about 5-8 minutes. Remove from heat and stir in the shredded Parmesan cheese.
- Assemble the Lasagna: In a baking dish, spread a thin layer of the prepared sauce. Place a layer of no-boil lasagna noodles over the sauce. Add a layer of the chicken and vegetable filling, then spoon more sauce over it. Repeat the layering process three more times, ending with a final layer of sauce and sprinkle the top evenly with shredded mozzarella cheese.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake at 375°F (190°C) for approximately 30-35 minutes, until the cheese is melted and bubbly and the noodles are tender.
- Rest Before Serving: Once baked, remove the lasagna from the oven and let it stand for 15-20 minutes to allow it to set and make slicing easier.
Notes
- Using no-boil lasagna noodles saves time and eliminates the step of pre-cooking noodles.
- You can substitute fresh herbs for dried herbs if preferred, using about three times the amount.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure you let the lasagna rest after baking to maintain its structure when sliced.
- For a lighter version, consider using part-skim mozzarella and low-fat milk.
