Chicken Lasagna with Spinach and Mushrooms
Craving a comforting, cheesy dish that’s a little different from your usual lasagna?
This Chicken Lasagna with Spinach and Mushrooms is a game-changer!
With tender chicken, earthy mushrooms, and a luscious béchamel sauce, this white lasagna is the perfect indulgence for any occasion.
Whether you’re feeding a crowd or looking for a cozy dinner, this creamy, crowd-pleasing dish is sure to impress.
Plus, it’s just as satisfying as the classic red-sauce version, but with a rich, velvety twist!
For the Chicken Lasagna Filling
- Oil – Used to sauté the mushrooms and chicken.
- Butter – Adds richness and flavor to the filling.
- Mushrooms – Sliced, these bring earthy flavor and texture to the dish.
- Chicken Thighs – Boneless, skinless, and chopped into small pieces for tenderness and juiciness.
- Red Onion – Adds a touch of sweetness and depth.
- Garlic – For a burst of aromatic flavor.
- Salt – Seasoning to enhance all the flavors.
- Spinach – Fresh baby spinach, wilted into the filling for extra nutrients and color.
- Ricotta – Smooth, creamy ricotta cheese forms the base of the filling.
- Parmesan – Grated for a touch of sharp, salty flavor.
- Thyme – Fresh leaves for a subtle herby note.
- Black Pepper – Freshly ground for a little heat and flavor.
- Lasagna Sheets – The base for layering the filling and sauce.
For the Cheese Béchamel Sauce
- Butter – Used to start the béchamel and bring a rich base.
- Flour – All-purpose flour to thicken the sauce.
- Chicken Stock – Provides savory depth to the sauce.
- Whole Milk – The creamy liquid that creates the smooth texture of the béchamel.
- Gouda (or Mozzarella) – Grated cheese that melts beautifully to make the sauce creamy and cheesy.
- Salt – Seasoning to balance the sauce.
- Black Pepper – For seasoning and a little warmth.
For the Topping
- Gouda (or Mozzarella) – Grated, for a melty, gooey topping.
- Parmesan – Finely grated, to add a savory finish and slight crunch to the top.
Chicken Lasagna with Spinach and Mushrooms
This creamy Chicken Lasagna with spinach and mushrooms features tender chicken and a rich cheese béchamel sauce. If you're looking for a white lasagna option, this one is just as flavorful as its tomato-based counterpart!
Ingredients
Filling:
- 1 tsp oil
- 2 tbsp butter (28g / 1oz)
- 3 cups sliced mushrooms (250g / ~9oz)
- 500 g boneless, skinless chicken thighs, chopped into small pieces (~1 lb)
- ½ medium red onion, diced
- 1 large garlic clove, finely chopped
- 1½ tsp salt (kosher or cooking salt)
- 2 cups packed baby spinach leaves (80g / ~3oz)
- 500 g smooth ricotta (1.1 lb)
- 1 cup finely grated parmesan (75g / 2.6oz)
- 2 tsp fresh thyme leaves
- ¼ tsp freshly ground black pepper
- 180 g lasagna sheets (~6 ½oz)
Cheese Béchamel Sauce:
- ⅓ cup butter
- ¼ cup plain flour (32g / 1.1oz)
- 1 cup chicken stock (250ml)
- 1½ cups whole milk (375ml)
- 1 cup grated gouda (or mozzarella) (140g / 5oz)
- ½ tsp salt (kosher or cooking salt)
- ¼ tsp black pepper
Topping:
- 1 cup grated gouda (or mozzarella) (110g / ~4oz)
- ¼ cup finely grated parmesan
Instructions
Prepare the Chicken Lasagna Filling:
- Heat oil and melt butter in a large pan over medium-high heat.
- Add sliced mushrooms and cook, stirring frequently, until the liquid evaporates and the mushrooms begin to turn golden. Remove from heat and set aside.
- In the same pan, add the diced onion and chicken (with extra oil if needed). Cook on medium-high heat until the chicken is mostly cooked through.
- Stir in garlic and salt, cooking for another minute. Remove from heat and stir in spinach until wilted.
- Combine the cooked chicken mixture with the mushrooms and refrigerate to cool slightly.
- In a separate large bowl, mix ricotta, parmesan, thyme, and black pepper. Refrigerate while preparing the béchamel sauce.
Make the Cheese Béchamel Sauce:
- Preheat the oven to 180°C (160°C fan forced) / 350°F.
- Mix the chicken stock and milk together (you can use the ricotta container to save time).
- In the same pan used for the chicken, melt butter over medium heat.
- Add the flour and whisk continuously for about a minute to form a smooth paste.
- Slowly add the milk/stock mixture while whisking, ensuring the sauce stays smooth. Let it simmer on low for 3-5 minutes until thickened to a milkshake-like consistency.
- Remove from heat and stir in the gouda, salt, and pepper until smooth.
Assemble the Lasagna:
- Combine the cooled chicken mixture with the ricotta mixture.
- Spread 2-3 tablespoons of béchamel sauce over the bottom of a 9-inch (23 cm) square baking dish.
- Lay down a single layer of lasagna sheets (overlapping slightly if needed).
- Spread half of the chicken-ricotta mixture over the pasta, followed by a quarter of the béchamel sauce.
- Repeat the layers with lasagna sheets, the remaining chicken mixture, and another quarter of the béchamel sauce.
- Finish with a final layer of lasagna sheets and top with the remaining béchamel sauce.
- Sprinkle the gouda and parmesan cheeses evenly over the top.
- Bake for 35-40 minutes, or until the top is golden and bubbly. Let it cool for 5-10 minutes before serving.
Notes
- You'll need enough lasagna sheets to create 3 layers.
- You can use gouda, mozzarella, or another creamy melting cheese.
- Let the lasagna rest for 10 minutes before slicing for cleaner cuts.
- Can I use pre-cooked chicken to save time?
Absolutely! If you’re short on time, feel free to use leftover or rotisserie chicken. Just shred or chop it and mix it into the filling. It’s a quick hack without sacrificing flavor. - Do I have to cook the spinach first?
Yes, cooking the spinach is essential to remove any excess moisture and avoid a soggy lasagna. Simply sauté it until wilted, then add it to the filling. - Can I skip making the béchamel sauce from scratch?
Of course! You can save time by using a store-bought white sauce or Alfredo sauce as a substitute. Just make sure it’s a creamy, smooth variety for the best results. - How can I make sure my lasagna doesn’t turn out watery?
To avoid excess liquid, cook the mushrooms and spinach thoroughly to release their moisture. Also, using no-boil lasagna noodles can help them absorb the sauce, keeping the texture just right. - Can I make this lasagna ahead of time and freeze it?
Definitely! Assemble the lasagna up to the point of baking, then cover it tightly and freeze. When you’re ready to bake, let it thaw overnight in the fridge and bake it as instructed. It’s a great make-ahead option!
