Chicken mushroom and spinach lasagna is a rich, layered dish made with cooked chicken, sautéed mushrooms, fresh spinach, creamy white sauce, and plenty of cheese.
I decided to make it after watching a cooking video that reminded me of how often I used to prepare this recipe in the past. I have years of experience making it, and it always turns out comforting and satisfying.
What makes this lasagna special is the creamy texture combined with the hearty flavors of the filling. Now, I’m going to walk you through the full, step-by-step process to make this lasagna from start to finish.
Why This Chicken Mushroom And Spinach Lasagna Is A Must-Try?
This Chicken Mushroom And Spinach Lasagna is a must-try because it combines tender chicken, hearty mushrooms, fresh spinach, and creamy cheese into one comforting, flavorful dish.
It’s easy to prepare, uses simple ingredients, and delivers rich, satisfying layers that everyone will love. Whether you’re cooking for family or friends, this lasagna brings warmth and taste to the table making it a dish you’ll want to make again and again.
How to prepare chicken mushroom and spinach lasagna?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Difficulty: Medium
Cuisine: Italian-American Fusion
Yield: Serves 6 people
Kitchen Utensils Needed
- Large skillet or sauté pan
- Medium saucepan
- Mixing bowls
- Wooden spoon or silicone spatula
- Whisk
- 9×13-inch (23×33 cm) baking dish
- Measuring cups & spoons
- Knife & cutting board
Ingredients
- 4 tbsp (56g) butter, divided
- 8 oz (227g) mushrooms, sliced
- Salt & black pepper, to taste
- 15 oz (425g) whole milk ricotta cheese
- ½ tsp ground black pepper
- 2 cloves garlic, minced
- 2 cups (300g) shredded cooked chicken
- 1 cup (100g) shredded Parmesan cheese, divided
- 1 tsp coarse salt
- 2 tbsp all-purpose flour
- ½ tsp freshly grated nutmeg
- 8 oz (1 medium bunch) spinach
- 2 cups (500ml) milk
- 8 oz (227g) no-boil (oven-ready) lasagna noodles
- 8 oz (227g) shredded mozzarella cheese
- Chopped fresh basil, for garnish
Instructions
1. Sauté the Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 6-7 minutes. Season with salt and pepper. Remove from heat and set aside.
2. Prepare the Ricotta Mixture
In a mixing bowl, combine the ricotta cheese, ½ teaspoon black pepper, ½ cup of the Parmesan, shredded chicken, and minced garlic. Mix well and set aside.
3. Make the White Sauce
In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Stir in the flour and whisk for 1 minute until a roux forms. Gradually whisk in the milk, stirring constantly to prevent lumps. Add nutmeg and coarse salt. Simmer for 4-5 minutes until thickened. Stir in the sautéed mushrooms and fresh spinach. Cook until spinach wilts. Remove from heat.
4. Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the white sauce. Layer with no-boil lasagna noodles, followed by ricotta-chicken mixture, then sauce, and a sprinkle of mozzarella. Repeat layers, finishing with noodles, sauce, and the remaining mozzarella and Parmesan on top.
5. Bake
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake an additional 15 minutes, or until the cheese is bubbly and golden.
6. Garnish and Serve
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil and serve warm.
Nutrition Facts Of Chicken Mushroom And Spinach Lasagna
- Calories: 510 kcal
- Protein: 32g
- Carbohydrates: 28g
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 820mg
- Fiber: 2g
- Sugars: 4g
Amazing Serving Ideas Chicken Mushroom And Spinach Lasagna
Pair it with a crisp green salad tossed in lemon vinaigrette for freshness. Serve alongside garlic bread or cheesy breadsticks to soak up the creamy sauce.
Add roasted vegetables like zucchini or carrots for extra color and nutrition. Offer a glass of chilled white wine, such as Chardonnay, to complement the flavors.
Top each serving with a sprinkle of fresh basil or parsley for a fresh finish. Finally, follow with a light dessert like lemon sorbet or panna cotta to balance the richness.
Tips And Tricks For Perfect Chicken Mushroom And Spinach Lasagna
1. Use no-boil noodles to save time and create perfectly tender layers.
2. Sauté mushrooms until golden to deepen their flavor and avoid excess moisture.
3. Drain spinach well to prevent the lasagna from becoming watery.
4. Let the lasagna rest for 10–15 minutes after baking for cleaner slices.
5. Layer evenly with sauce, filling, and cheese to ensure balanced flavor in every bite.
How To Store Leftovers Chicken Mushroom And Spinach Lasagna?
To store leftover chicken mushroom and spinach lasagna, let it cool completely, then cover the baking dish tightly with foil or transfer individual portions to airtight containers.
Keep it in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or wrap slices in plastic wrap and foil store for up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave individual servings for a quick meal.
Conclusion
This chicken mushroom and spinach lasagna was an easy and delicious success that I truly enjoyed making and sharing. The layers came together beautifully, full of flavor and comfort.
I hope this recipe inspires you to try it in your own kitchen it’s simpler than it looks and absolutely worth it. Once you make it, I’d love to hear how it turned out and how much you enjoyed every bite. Now it’s your turn to make and taste the goodness!
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