Chicken, Mushroom, and Spinach Lasagna

To create a truly remarkable lasagna, it's crucial to understand the role each ingredient plays in the final dish. From the noodles that hold everything together to the flavorful fillings that bring life to each bite, every component is important.

Chicken, Mushroom, and Spinach Lasagna

Indulge in the comforting flavors of Creamy Chicken, Mushroom & Spinach Lasagna, a delightful twist on the classic dish that's perfect for any occasion. Packed with protein-rich chicken, vibrant spinach, and savory mushrooms, this recipe elevates your comfort food game. Layered with creamy white sauce and a cheesy topping, it's a hearty meal that’s great for family dinners or meal prepping for the week. Discover the preparation tips and enjoy a nourishing and satisfying dish that everyone will love.

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Ingredients

For the Lasagna:

9-12 lasagna noodles (depending on the size of your dish)

2 cups cooked chicken, shredded (rotisserie chicken works great)

2 cups fresh spinach, chopped

2 cups mushrooms, sliced (button or cremini)

1 small onion, diced

2 cloves garlic, minced

2 tbsp olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

For the White Sauce:

4 tbsp butter

4 tbsp all-purpose flour

2 cups milk (whole or 2%)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese (plus more for topping)

1/2 teaspoon nutmeg

Salt and pepper to taste

For Topping:

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions

Prepare the Lasagna Noodles:

- Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Sauté the Vegetables:

- In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).

- Stir in the sliced mushrooms, and cook for another 5 minutes until they are browned. Add chopped spinach, oregano, basil, salt, and pepper. Sauté for an additional 2-3 minutes until the spinach wilts. Remove from heat and set aside.

Prepare the White Sauce:

- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it turns a light golden color.

- Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens (about 5-7 minutes), stirring frequently.

- Stir in the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and heated through, then remove from heat.

Assemble the Lasagna:

- Preheat your oven to 375°F (190°C).

- In a 9x13 inch baking dish, spread a thin layer of the white sauce on the bottom. Lay down a layer of lasagna noodles, followed by half of the chicken, half of the sautéed vegetables, a third of the remaining white sauce, and a sprinkle of mozzarella cheese.

- Repeat the layers, ending with a final layer of noodles, the remaining white sauce, and topping with the extra mozzarella and Parmesan cheese.

Bake the Lasagna:

- Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes.

- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.

Let It Rest:

- Allow the lasagna to cool for about 10-15 minutes before slicing. This will help it set and make it easier to serve.

Serve:

- Garnish with fresh basil leaves if desired. Cut into squares and enjoy this hearty, creamy chicken, mushroom, and spinach lasagna!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 8