Chicken Mushroom and Spinach Lasagna

This Chicken Mushroom and Spinach Lasagna is a delicious twist on the classic Italian dish. Layered with tender chicken, earthy mushrooms, and fresh spinach, all enveloped in creamy béchamel sauce and melted cheese, this lasagna is hearty, flavorful, and perfect for a family dinner or a special occasion.

Ingredients:
For the Chicken Filling:
2 cups (300 g) cooked chicken, shredded or diced (rotisserie chicken works well)
2 tablespoons (30 ml) olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups (150 g) mushrooms, sliced (button or cremini)
4 cups (120 g) fresh spinach leaves
Salt and pepper, to taste
1/2 teaspoon (2.5 g) dried thyme
1/2 teaspoon (2.5 g) dried oregano
For the Béchamel Sauce:
4 tablespoons (60 g) unsalted butter
1/4 cup (30 g) all-purpose flour
4 cups (950 ml) milk (whole or 2%)
1/4 teaspoon (1.25 g) nutmeg
Salt and pepper, to taste
For the Lasagna Assembly:
12 lasagna noodles
2 cups (200 g) shredded mozzarella cheese
1 cup (100 g) grated Parmesan cheese
1 cup (250 g) ricotta cheese
Optional: fresh basil or parsley, for garnish
Instructions:

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1. Prepare the Chicken Filling:
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet and cook until they are golden brown and the moisture has evaporated, about 5-7 minutes.
Add Spinach:
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, thyme, and oregano.
Add Chicken:
Stir in the shredded or diced chicken, ensuring it’s evenly distributed with the vegetables. Cook for an additional 2 minutes, then remove from heat and set aside.
2. Make the Béchamel Sauce:
Prepare the Béchamel:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1-2 minutes until lightly golden (this is your roux).
Add Milk:
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Season the Sauce:
Stir in the nutmeg, and season with salt and pepper to taste. Remove from heat and set aside.
3. Assemble the Lasagna:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Lasagna Noodles:
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Layer the Lasagna:
Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch (23×33 cm) baking dish.
Place a layer of lasagna noodles over the sauce.
Spread 1/3 of the chicken, mushroom, and spinach mixture over the noodles.
Dollop 1/3 of the ricotta cheese over the chicken mixture.
Pour 1/3 of the béchamel sauce over the ricotta.
Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.
Repeat the layers two more times, ending with a layer of béchamel sauce and a final sprinkling of mozzarella and Parmesan on top.
4. Bake the Lasagna:
Bake:
Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
Rest:
Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
5. Serve:
Garnish and Serve:
Garnish with fresh basil or parsley if desired, and serve warm.
Tips for Success:
Chicken: Rotisserie chicken is a convenient option, but you can also use leftover cooked chicken or poach chicken breasts for this recipe.
Mushrooms: For a more intense mushroom flavor, use a mix of mushrooms like shiitake, portobello, and cremini.
Cheese: For a creamier lasagna, mix the ricotta with an egg and some grated Parmesan before layering.
Conclusion
This Chicken Mushroom and Spinach Lasagna is a delightful, creamy dish that brings together the comforting flavors of a classic lasagna with a twist. The combination of chicken, earthy mushrooms, fresh spinach, and a rich béchamel sauce makes this lasagna a crowd-pleaser that will have everyone coming back for seconds.