There is something incredibly satisfying about a homemade lasagna that feels both comforting and fresh, and this Chicken, Mushroom, and Spinach Lasagna Recipe hits that perfect balance. With tender shredded chicken, earthy mushrooms, and vibrant spinach layered between creamy cheese sauce and tender noodles, this dish brings a delightful combination of flavors and textures that will quickly become a family favorite. Every bite is packed with savory goodness and a hint of herbal warmth that makes this lasagna feel special yet approachable enough for any weeknight dinner or casual gathering.
Ingredients You’ll Need
Getting the ingredients just right is key to capturing the heart of this dish. The beauty of this recipe lies in its use of simple, fresh ingredients that each add their own unique contribution to the overall flavor, texture, and color of the lasagna.
- 2 1/2 Tbsp. olive oil: Essential for sautéing the vegetables and adding a subtle fruity richness.
- 1 cup chopped onion: Adds natural sweetness and depth to the filling.
- 2 Tbsp. minced garlic: Lends a robust, aromatic foundation that enhances every savory layer.
- 8 oz. white mushrooms, thinly sliced: Bring earthiness and hearty texture to the filling.
- 1 tsp. dried basil: Infuses gentle herbal notes that balance the creaminess.
- 1 tsp. dried oregano: Adds a classic Italian herb flavor that brightens the dish.
- 1/2 tsp. red pepper flakes: Provides a subtle kick without overpowering the other flavors.
- 1 1/4 tsp. kosher salt, divided: Enhances and harmonizes all the ingredients.
- 1 (6 oz.) bag fresh baby spinach: Adds vibrant, leafy freshness and a pop of green color.
- 2 cups shredded cooked chicken: The hearty protein base that makes this lasagna truly satisfying.
- 2 cups low-sodium chicken stock: Creates a flavorful, savory sauce foundation.
- 1/4 cup all-purpose flour: Thickens the creamy sauce to perfect consistency.
- 2 cups whole milk: Adds richness and smoothness to the béchamel-style sauce.
- 1/4 tsp. nutmeg: Subtly warms the sauce with a delicate spice note.
- 1/2 cup shredded Parmesan cheese: Contributes sharpness and umami complexity.
- 8 no-boil (oven-ready) lasagna noodles: Saves time and effortlessly layers the dish.
- 1 1/4 cups shredded mozzarella cheese: Melts beautifully for that irresistible, gooey finish on top.
How to Make Chicken, Mushroom, and Spinach Lasagna Recipe
Step 1: Prepare the Filling
Start by heating the olive oil in a large pan over medium heat. Toss in the chopped onions, minced garlic, and sliced mushrooms along with the dried basil, oregano, red pepper flakes, and a pinch of kosher salt. Sauté everything together until the mushrooms soften and the onions become translucent, around five minutes. Then stir in the fresh spinach and cook until it wilts down, making that vibrant green pop and blending all the flavors wonderfully. Finally, add the shredded cooked chicken, mixing everything gently so that the filling is perfectly combined and ready for layering.
Step 2: Make the Creamy Sauce
In a medium saucepan, pour the low-sodium chicken stock and whole milk, then sprinkle in the nutmeg along with the remaining kosher salt. Warm the mixture on low until it gently simmers, then whisk in your all-purpose flour to create a smooth slurry. Keep whisking as it simmers for 5 to 8 minutes until the sauce thickens to a luscious, velvety consistency. Stir in the Parmesan cheese off heat so it melts through the sauce, creating a rich, savory béchamel that will bring everything together.
Step 3: Assemble the Lasagna
Grab a baking dish and spread a thin layer of the sauce across the bottom. Add a layer of the no-boil lasagna noodles, then spoon on some of the chicken, mushroom, and spinach filling. Drizzle more sauce over the top and repeat these layers three more times, ensuring the final layer is sauce topped with the shredded mozzarella cheese. This layering technique builds that classic lasagna structure with creamy pockets and tender noodles throughout.
Step 4: Bake to Perfection
Preheat your oven to 375°F (190°C) and bake the assembled lasagna uncovered for around 30 to 40 minutes, or until the top is bubbling and golden brown. Once out of the oven, let it rest for 15 to 20 minutes so the layers settle and the lasagna slices beautifully without losing its creamy charm.
How to Serve Chicken, Mushroom, and Spinach Lasagna Recipe
Garnishes
When serving this delicious chicken, mushroom, and spinach lasagna recipe, a sprinkle of fresh chopped basil or parsley immediately brightens the dish. A light dusting of extra Parmesan on each slice adds an irresistible salty finish, while a drizzle of good-quality olive oil can enhance the richness even further.
Side Dishes
Simple sides pair best with this hearty lasagna. A crisp green salad tossed with lemon vinaigrette cuts through the richness perfectly, and roasted seasonal vegetables like asparagus or carrots offer a sweet, earthy counterbalance. Garlic bread with a touch of fresh herbs is never a bad idea when you want to soak up every last bit of the creamy sauce.
Creative Ways to Present
If you’re feeling festive or want to impress guests, consider serving individual portions of the lasagna in small ramekins or mini cast-iron skillets. This not only looks charming but keeps the cheese gooey and warm for longer. You could also top each slice with a little microgreens salad for an elegant crunch and color contrast.
Make Ahead and Storage
Storing Leftovers
This Chicken, Mushroom, and Spinach Lasagna Recipe makes excellent leftovers, which can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it slightly before refrigerating to maintain texture and prevent sogginess.
Freezing
If you want to save some for later, you can freeze the lasagna either pre-baked or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Reheat leftover lasagna in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. Cover it with foil to prevent the top from burning. Alternatively, microwave slices for a quicker option, though the oven method preserves texture better.
FAQs
Can I use fresh lasagna noodles instead of no-boil?
Yes! If you prefer fresh noodles, just be sure to cook them according to package instructions before assembling the lasagna. Fresh noodles will give a slightly different texture but still work beautifully in this recipe.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the chicken and add extra mushrooms or other veggies like zucchini or roasted red peppers for a vegetarian twist on this classic Chicken, Mushroom, and Spinach Lasagna Recipe.
Can I prepare this lasagna ahead of time?
Definitely. You can assemble the entire dish up to a day in advance and keep it covered in the refrigerator. This makes dinner preparation a breeze, and then you just pop it into the oven when ready to bake.
What type of cheese works best for melting on top?
Mozzarella cheese is your best friend here. Its mild flavor and superb melting quality create that perfect golden, bubbly crust that makes lasagna so irresistible.
How can I make this recipe dairy-free?
For a dairy-free version, substitute the milk and cheeses with plant-based alternatives like almond milk and vegan cheese. Just be mindful that the sauce texture and flavor will change slightly but can still be delicious.
Final Thoughts
If you’re looking for a recipe that delivers comfort, flavor, and a touch of elegance all at once, this Chicken, Mushroom, and Spinach Lasagna Recipe is your new go-to. It brings the perfect combination of classic Italian charm with a nourishing twist of lean chicken and fresh greens. Gather your ingredients, follow along with these simple steps, and enjoy a dish that warms both the belly and the heart. You truly can’t go wrong with this one.
Print
Chicken, Mushroom, and Spinach Lasagna Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Chicken, Mushroom, and Spinach Lasagna is a delicious and hearty family favorite that combines tender chicken, sautéed mushrooms, fresh spinach, and a creamy Parmesan sauce layered between no-boil lasagna noodles. Baked to golden perfection with a melted mozzarella topping, it’s a comforting and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
For the Filling
- 2 1/2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1/4 tsp. kosher salt (for sautéing)
- 1 (6 oz.) bag fresh baby spinach
- 2 cups shredded cooked chicken
For the Sauce
- 2 cups low-sodium chicken stock
- 1/4 cup all-purpose flour (for slurry)
- 2 cups whole milk
- 1/4 tsp. nutmeg
- 1 tsp. kosher salt (for sauce)
- 1/2 cup shredded Parmesan cheese
For Assembly
- 8 no-boil (oven-ready) lasagna noodles
- 1 1/4 cups shredded mozzarella cheese
Instructions
- Preheat your oven: Set your oven to 375°F (190°C) to prepare it for baking the lasagna later.
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon kosher salt. Sauté for about 5 minutes until the mushrooms soften and the onions become translucent. Add the fresh baby spinach and cook just until wilted. Finally, stir in the shredded cooked chicken, then remove from heat and set aside.
- Make the Sauce: In a medium saucepan, combine the chicken stock, whole milk, nutmeg, and 1 teaspoon kosher salt. Bring this mixture to a slow simmer over medium heat. In a separate small bowl, whisk the flour with a little bit of the milk mixture to create a slurry. Once the stock and milk mixture bubbles, whisk in the slurry and continue to cook, stirring frequently, until the sauce thickens, about 5 to 8 minutes. Stir in the shredded Parmesan cheese then remove the sauce from heat.
- Assemble the Lasagna: In a 9×13 inch baking dish, spread a thin layer of sauce on the bottom. Layer 2 lasagna noodles over the sauce, then add one-third of the filling mixture, followed by a layer of sauce. Repeat layering noodles, filling, and sauce two more times. End with a final layer of sauce and sprinkle the shredded mozzarella cheese evenly on top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for about 40 minutes. After baking, remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and bubbly with a slight golden color.
- Rest and Serve: Once out of the oven, let the lasagna stand for 15 to 20 minutes. This resting period helps the lasagna set up, making it easier to slice and serve.
Notes
- Using no-boil lasagna noodles saves time and eliminates the need to pre-cook noodles.
- Ensure the chicken is thoroughly cooked and shredded before adding to the filling.
- You can prepare the sauce in advance and refrigerate it until ready to assemble.
- For a spicier version, increase the amount of red pepper flakes to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
