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Creamy Chicken Lasagna with Mushrooms and Spinach Recipe

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4.3 from 47 reviews

This Creamy Chicken Lasagna recipe combines tender, seasoned chicken and mushrooms with layers of fresh spinach, béchamel sauce, and a luscious ricotta cheese mixture. Baked to golden perfection with mozzarella and Parmesan cheeses, this Italian-inspired dish is rich, comforting, and perfect for feeding a crowd or enjoying as delicious leftovers.

  • Total Time: 1 hour 50 minutes
  • Yield: 9 servings

Ingredients

Chicken and Vegetable Filling

  • 1 ¼ lb chicken breast, cut into small ½-inch bite-sized pieces (or use leftover rotisserie chicken)
  • 1-2 tablespoons olive oil
  • 1 teaspoon salt, plus additional to taste
  • Freshly ground black pepper, to taste
  • 12 oz sliced mushrooms (optional, can replace with more chicken)
  • 1 onion, diced
  • 6 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried, or substitute thyme or sage)
  • 2-3 cups packed chopped fresh spinach

Béchamel Sauce

  • 4 tablespoons butter (or olive oil)
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk (or plant-based milk alternative)
  • 1 tablespoon fresh rosemary, chopped
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon white pepper (or substitute black pepper)

Ricotta Mixture

  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon lemon zest
  • Black pepper, to taste
  • ¼ teaspoon ground nutmeg

Assembly

  • Fresh lasagna noodles, 9 sheets (par-boiled) or use egg roll wrappers for a lighter version
  • 12 oz fresh or grated mozzarella cheese
  • ¾ cup Parmesan or Pecorino cheese, grated
  • Butter or oil for greasing the baking dish
  • Optional: Truffle oil for drizzling

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the lasagna.
  2. Prepare Noodles: If using dried pasta, bring a large pot of salted water to a boil and par-cook the lasagna noodles until al dente. Drain and set aside.
  3. Make the Filling: Season the bite-sized chicken pieces with 1 teaspoon of salt and freshly cracked black pepper. Heat 1-2 tablespoons of olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through. Remove the chicken and set aside. In the same pan, add a bit more oil if needed, sauté mushrooms and diced onion over medium heat for about 7 minutes until tender. Add garlic and rosemary, cook for 2 more minutes. Season with salt and pepper and continue cooking over medium-low heat until mushrooms release their liquid. Stir in chopped spinach and cook until wilted. Combine the vegetable mixture with the cooked chicken and set aside.
  4. Prepare the Béchamel Sauce: In a medium saucepan over medium-low heat, melt butter. Add flour and stir continuously for 2 to 3 minutes until the flour becomes golden. Gradually whisk in milk, one cup at a time, continually stirring to avoid lumps. Add chopped rosemary and keep stirring until the sauce begins to simmer and thickens. Stir in salt, nutmeg, and white pepper. Remove from heat and set aside.
  5. Make Ricotta Mixture: In a bowl, whisk together the ricotta cheese, egg, lemon zest, black pepper, and nutmeg until smooth. Set aside.
  6. Assemble the Lasagna: Grease a 9 x 13-inch baking dish with butter or olive oil. Pour ¾ cup of béchamel sauce evenly across the bottom. Lay one layer of lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then add half of the chicken and mushroom filling on top. Sprinkle one-third of the Parmesan cheese and one-third of the mozzarella cheese over the filling. Drizzle with 1 cup of béchamel sauce. Repeat these layers: noodles, ricotta mixture, chicken filling, Parmesan, mozzarella, béchamel sauce (optionally drizzle some truffle oil). Top with the last layer of noodles and pour the remaining béchamel sauce evenly on top. Finish with the last of the mozzarella and Parmesan cheeses, and sprinkle with a bit of rosemary.
  7. Bake Covered: Cover the baking dish tightly with parchment paper and foil (parchment prevents foil from touching the lasagna and reacting with aluminum). Bake in the preheated 400°F oven for 40 minutes, until hot and bubbly.
  8. Bake Uncovered: Remove the parchment and foil, and bake uncovered for an additional 10-15 minutes or until the top is golden and bubbly.
  9. Rest Before Serving: Remove from the oven and let the lasagna rest for 10-15 minutes to allow it to set, making it easier to cut and serve.
  10. Storage: Store leftovers in the refrigerator for up to 4 days or freeze sealed for up to 3 months.

Notes

  • For a vegetarian version, omit the chicken and increase mushrooms or use a plant-based protein substitute.
  • If using dried lasagna noodles, par-cook them to al dente to avoid sogginess.
  • The béchamel sauce requires constant stirring when adding milk to prevent lumps and ensure smoothness.
  • Parchment paper used under foil prevents aluminum from leaching into the food.
  • Truffle oil is optional but adds a luxurious flavor dimension to the finished dish.
  • Allow lasagna to rest after baking; this helps it to set and makes slicing easier.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-chicken-lasagna-with-mushrooms-and-spinach-recipe/