Chicken Mushroom and Spinach Lasagna

Looking for a hearty and comforting dinner that feels a little fancy but is easy enough for a weeknight? This Chicken Mushroom and Spinach Lasagna is a creamy, flavorful twist on the classic Italian dish. Juicy shredded chicken, earthy mushrooms, and tender spinach are layered between sheets of lasagna noodles, all smothered in a velvety white sauce and melty cheese. It’s rich, satisfying, and sure to become a family favorite.

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Why You’ll Love This Recipe
Creamy & Savory – A delicious alternative to traditional red-sauce lasagna.
Full of Flavor – The combo of chicken, mushrooms, and spinach is a winner.
Great for Meal Prep – Make it ahead and bake when ready.
Freezer-Friendly – Store leftovers or make a double batch.
Balanced & Filling – Protein, veggies, and carbs in one comforting dish.

Ingredients You’ll Need

For the Filling:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button or cremini)
• 3 cups fresh spinach (or 1½ cups thawed frozen spinach, squeezed dry)
• 2½ cups cooked chicken, shredded (rotisserie chicken works great)
• 1 tsp dried Italian herbs
• Salt and black pepper, to taste

For the White Sauce:

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3½ cups milk (whole or 2%)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese

For Assembling:

• 9–12 lasagna noodles (regular or oven-ready)
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (for topping)
• Fresh basil or parsley, for garnish (optional)

Tools You’ll Need

• Large skillet
• Medium saucepan
• 9×13-inch baking dish
• Mixing bowls
• Whisk and spatula
• Foil for covering during baking

Step-by-Step Instructions

Step 1: Cook the Noodles
If using traditional lasagna noodles, cook them according to package instructions.
Drain and lay them flat on a parchment-lined tray to prevent sticking.

Step 2: Sauté the Veggies & Chicken
Heat olive oil in a large skillet over medium heat.
Add chopped onion and garlic, sauté for 2–3 minutes until softened.
Stir in mushrooms and cook until browned, about 5 minutes.
Add spinach and cook until wilted (or stir in thawed frozen spinach).
Mix in the shredded chicken and Italian herbs. Season with salt and pepper to taste.
Set aside.

Step 3: Make the White Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly until smooth.
Add garlic powder, onion powder, salt, and pepper.
Cook for 4–6 minutes, stirring often, until the sauce thickens slightly.
Stir in Parmesan cheese until melted and smooth. Remove from heat.

Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish.
Layer 3–4 lasagna noodles on top.
Spread ⅓ of the chicken-mushroom-spinach mixture over the noodles.
Spoon over some white sauce and sprinkle with mozzarella.
Repeat layers two more times: noodles, filling, sauce, and mozzarella.
Top with final layer of noodles, remaining sauce, and sprinkle with Parmesan.

Step 5: Bake
Cover the lasagna loosely with foil (to prevent cheese from sticking).
Bake for 25 minutes covered, then uncover and bake another 15–20 minutes until bubbly and golden on top.
Let rest for 10–15 minutes before slicing.

Tips for Perfect Lasagna
Use Pre-Cooked Chicken – Save time by using rotisserie or leftover cooked chicken.
Thicken the Sauce – Make sure the white sauce is not too runny, or the lasagna will be watery.
Let It Rest – This helps the layers firm up for clean slicing.
Customize It – Add ricotta or swap spinach for kale, or mushrooms for zucchini.

Serving Suggestions
With Garlic Bread – Classic and satisfying.
Side Salad – A crisp green salad with vinaigrette balances the richness.
Roasted Vegetables – Try roasted carrots, asparagus, or broccoli.
Glass of Sparkling Water or Lemonade – Refreshing and simple.

How to Store & Reheat

Storing:
Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly with foil or plastic wrap. Freeze for up to 2 months.

Reheating:
Oven: Cover with foil and reheat at 350°F until warmed through (about 20 minutes).
Microwave: Heat slices on a microwave-safe plate in 1-minute intervals until hot.

Frequently Asked Questions

1. Can I use no-boil noodles?
   Yes! Just make sure your sauce is a bit looser to help soften the noodles as it bakes.
2. Can I make this ahead?
   Absolutely. Assemble the lasagna and refrigerate it for up to 24 hours before baking.
3. What can I use instead of mushrooms?
   Zucchini, eggplant, or chopped bell peppers work well as substitutes.
4. Can I make this gluten-free?
   Yes! Use gluten-free lasagna noodles and a gluten-free flour blend in the sauce.
5. Is there a dairy-free version?
   You can try using plant-based milk and cheese alternatives, but texture and flavor may vary.

Final Thoughts
This Chicken Mushroom and Spinach Lasagna is a creamy, cheesy masterpiece that blends tender chicken, savory mushrooms, and nutritious spinach into one comforting dish. It’s ideal for cozy family dinners, make-ahead meals, or casual gatherings where comfort food is a must.

Whether you’re feeding a crowd or stocking your freezer with make-ahead meals, this lasagna checks all the boxes: rich, flavorful, easy to prepare, and endlessly satisfying.

Give it a try and let this recipe become your new go-to favorite. And don’t forget to share your delicious creation!

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: Italian-American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 27g | Carbohydrates: 30g | Fat: 18g | Fiber: 3g | Sodium: 480mg

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