Creamy Chicken Mushroom Spinach Lasagna Recipe

Looking for a comforting dish that will impress at your next dinner gathering? This Chicken Mushroom Spinach Lasagna Recipe combines tender chicken, earthy mushrooms, and vibrant spinach, layered between sheets of pasta and creamy ricotta cheese. It’s a deliciously satisfying meal that showcases the best of comfort food.

This lasagna is not just another chicken recipe; it’s a delightful symphony of flavors. The rich, creamy sauce beautifully complements the savory chicken and the earthy notes of mushrooms, while the spinach adds a lovely freshness. Perfect for a family dinner or a gathering with friends!

Get ready to savor each bite of this cheesy, comforting lasagna that everyone at the table will love. It’s easy to make ahead of time, so you can enjoy your time with family and friends without being stuck in the kitchen.

A Delicious Chicken Mushroom Spinach Lasagna

This lasagna features layers of tender chicken, sautéed mushrooms, and fresh spinach, all enveloped in a creamy béchamel sauce and topped with gooey melted cheese. It’s a perfect blend of flavors and textures, with each layer offering something delightful.

Ingredients

9 lasagna noodles
2 cups cooked chicken, shredded
2 cups mushrooms, sliced
2 cups fresh spinach, chopped
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
2 cups béchamel sauce (store-bought or homemade)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente, then drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and oregano.
Prepare the Filling: In a large bowl, combine shredded chicken, sautéed mushroom and spinach mixture, and ricotta cheese. Mix until well combined.
Layer the Lasagna: In a 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer 3 lasagna noodles, followed by half of the chicken mixture, half of the mozzarella cheese, and a layer of béchamel sauce. Repeat with another layer of noodles, the remaining chicken mixture, and half of the mozzarella. Top with the last 3 noodles, remaining béchamel sauce, and remaining mozzarella and Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden brown.
Cool and Serve: Allow the lasagna to cool for a few minutes before slicing. Serve hot and enjoy!