Indulge in the satisfying and robust flavors of an Italian classic with this delightful Chicken Mushroom Spinach Lasagna. What truly sets this lasagna apart is the velvety richness of the white béchamel sauce. This comforting and indulgent lasagna recipe is ideal for any occasion.
Chicken Mushroom Spinach Lasagna Recipe
A luxurious Chicken Mushroom Spinach Lasagna recipe that pairs lasagna noodles and chicken with a decadent mushroom, spinach, and mozzarella filling.
Ingredients
- 9 Lasagna Noodles, dried
- 2 cups Chicken, cooked and diced
- 2 cups Mushrooms, sliced
- 2 cups Spinach, roughly chopped
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 2 tablespoons Flour, all-purpose
- 2 cups Milk
- 1 cup Chicken Broth
- 1 cup Parmesan Cheese, grated
- 2 cups Mozzarella Cheese, shredded
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- Salt, to taste
- Black Pepper, to taste
- Basil, optional garnish
Instructions
- Begin by preheating an oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- Cook the lasagna noodles according to the instructions on the package until al dente. Drain them and set them aside for now.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté them until the onion turns translucent and becomes fragrant.
- Add the sliced mushrooms to the skillet and cook them until they release their moisture and acquire a light brown color. Stir in the chopped spinach and continue cooking until the spinach wilts. Remove the skillet from the heat and set it aside.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, constantly stirring.
- Gradually whisk in the milk and chicken broth and continue cooking and stirring until the sauce thickens. Add half of the grated Parmesan cheese and stir until it melts. Season the sauce with salt, pepper, dried oregano, and dried basil.
- To assemble the chicken mushroom spinach lasagna, spread a thin layer of the béchamel sauce you just make on the bottom of the greased baking dish. Place three lasagna noodles over the sauce.
- Evenly spread half of the chicken and mushroom spinach mixture over the noodles. Pour a generous amount of béchamel sauce over the filling and sprinkle some mozzarella cheese on top.
- Repeat the layering process with three more lasagna noodles, the remaining chicken and mushroom and spinach mixture, béchamel sauce, and mozzarella cheese.
- For the final layer, place the remaining three lasagna noodles on top, followed by the remaining béchamel sauce. Sprinkle the remaining Parmesan and mozzarella cheese over the lasagna.
- Cover the baking dish with aluminum foil and bake it in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and turns golden brown.
- Once the lasagna is cooked, take it out of the oven and allow it to rest for 10 minutes before garnishing it with basil leaves. Slice and serve your delicious chicken mushroom spinach lasagna.
EQUIPMENT
Notes
- Feel free to add crushed red pepper flakes to this dish if you want an extra kick.
- You can incorporate other vegetables, such as zucchini, to enhance this chicken mushroom spinach lasagna recipe.
Nutrition Estimate
Calories: 331kcal | Carbohydrates: 28g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 472mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 4mg | Calcium: 352mg | Iron: 1mg
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