Chicken Mushroom and Spinach Lasagna

Chicken Mushroom and Spinach Lasagna is a comforting and hearty dish that combines layers of tender noodles, savory chicken, fresh spinach, and delicious mushrooms. This recipe is not just a feast for the taste buds but also a wholesome meal that packs a punch of flavor. Perfect for family dinners or potluck gatherings, this lasagna is sure to delight everyone at the table.

Why Make This Recipe

There are many reasons to make this Chicken Mushroom and Spinach Lasagna. First, it is easy to prepare, with simple ingredients that you may already have in your kitchen. Second, the combination of chicken, mushrooms, and spinach delivers a nutritious meal full of protein and vitamins. Moreover, the creamy sauce and melting cheese add a delightful richness to every bite. This lasagna is not only a complete meal but also a great way to incorporate vegetables into your diet without sacrificing flavor.

How to Make Chicken Mushroom and Spinach Lasagna

Ingredients:

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 1/4 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
2 cups whole milk
1/4 tsp. nutmeg
1/2 cup shredded Parmesan cheese
8 no-boil (oven-ready) lasagna noodles
1 1/4 cups shredded mozzarella cheese

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large sauté pan over medium-high heat. Add olive oil, then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften, stirring occasionally.
Stir in the spinach and cook until wilted and all its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set aside.
In a small bowl, make a slurry by whisking together 1/2 cup chicken stock with flour until it reaches a thick, milky consistency. Set aside.
In a small saucepan, combine the remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occasionally. Once the mixture starts to bubble around the edges, add the slurry while whisking continuously. Simmer until thickened, about 5-8 minutes, whisking occasionally. Stir in Parmesan cheese and remove from heat.
Pour 1/2 cup of the sauce into the bottom of a 10×10 inch square baking dish. Top with 2 lasagna noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of mozzarella, ensuring the noodles are covered with sauce. Press them down lightly if needed. Repeat the layers three more times with noodles, chicken, sauce, and cheese. The last layer should have slightly more sauce and the remaining cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. If desired, broil for 2-3 minutes to achieve a golden brown top. Let the lasagna stand for 15-20 minutes before cutting and serving.

How to Serve Chicken Mushroom and Spinach Lasagna

Serve this delightful lasagna hot and fresh from the oven. You can garnish it with some freshly chopped parsley for a pop of color. It pairs beautifully with a simple green salad and a slice of garlic bread for a complete meal.

How to Store Chicken Mushroom and Spinach Lasagna

To store leftovers, place the lasagna in an airtight container and refrigerate for up to 4 days. You can also freeze portions of lasagna for up to 2 months. Just make sure to wrap them well in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before reheating.

Tips to Make Chicken Mushroom and Spinach Lasagna

Use rotisserie chicken to save time on cooking.
Make sure to cook the spinach until all the moisture evaporates to avoid a soggy lasagna.
If you prefer more cheese, feel free to add extra mozzarella or Parmesan between the layers.

Variation (If Any)

For a lighter version, you can use whole wheat lasagna noodles and swap the whole milk for low-fat milk. You can also add different vegetables like zucchini or bell peppers for added nutrition.

FAQs

Can I use store-bought pasta sauce instead of making my own?
Yes, using store-bought sauce can save time, but it may alter the flavor slightly.
Can I make this lasagna ahead of time?
Absolutely! You can assemble it a day in advance and bake it the next day.
Is it possible to make this dish vegetarian?
Yes, you can omit the chicken and add more vegetables, like zucchini or eggplant, for a delicious vegetarian option.

Enjoy the wholesome flavors of Chicken Mushroom and Spinach Lasagna with your friends and family!

Chicken Mushroom and Spinach Lasagna