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Chicken Mushroom and Spinach Lasagna!!!

Elevate your comfort food game with the delectable Creamy Chicken, Mushroom, and Spinach Lasagna. This savory twist on the classic Italian dish combines layers of tender chicken, earthy mushrooms, and vibrant spinach, all enveloped in a luscious creamy sauce. Each bite is a harmonious blend of flavors and textures that promises warmth and satisfaction. Whether you’re craving a hearty family dinner or hosting a special gathering, this lasagna is a guaranteed crowd-pleaser that brings the essence of comfort to your table.

Creamy Chicken, Mushroom, and Spinach Lasagna is a testament to the art of comfort food. It marries succulent pieces of chicken with the rich umami of mushrooms and the freshness of spinach. The layers of lasagna noodles are generously smothered in a creamy béchamel sauce that ties everything together. As the lasagna bakes to golden perfection, it fills your kitchen with tantalizing aromas that foretell the deliciousness to come. This recipe is a perfect choice for those who appreciate the hearty goodness of lasagna and seek a savory variation that’s as comforting as it is indulgent.


  • You can use pre-cooked chicken, such as rotisserie chicken, to save time.
  • Feel free to add a layer of ricotta cheese or cottage cheese for extra creaminess.

Substitutions and Variations:

  • Substitute fresh spinach with frozen spinach that has been thawed and excess moisture squeezed out.
  • Customize the lasagna with your favorite mushrooms, such as cremini or shiitake.

Closing: Creamy Chicken, Mushroom, and Spinach Lasagna is a testament to the comforting embrace of hearty Italian cuisine. With layers of tender chicken, earthy mushrooms, and vibrant spinach, this lasagna embodies the warmth and richness of a home-cooked meal. Whether you serve it for a family gathering or a cozy dinner at home, this savory variation of the classic dish promises to be a memorable and satisfying culinary experience.

Frequently Asked Questions

Can I use pre-made béchamel sauce instead of making it from scratch?

Yes, you can use pre-made béchamel sauce to save time. Simply heat it and season it to your taste before layering it in the lasagna.

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Can I use different types of cheese?

Absolutely! Experiment with different cheese varieties such as provolone, fontina, or Gruyère for unique flavor profiles.

Can I make this lasagna in advance?

Yes, you can assemble the lasagna in advance and refrigerate it. When ready to bake, allow it to come to room temperature before placing it in the oven.

Can I freeze leftovers?

Yes, you can freeze leftover portions of the lasagna in an airtight container for up to 2-3 months. Thaw and reheat in the oven when you’re ready to enjoy it again.

Creamy Chicken, Mushroom, and Spinach Lasagna - A Savory Twist on Classic Comfort

Creamy Chicken, Mushroom, and Spinach Lasagna – A Savory Twist on Classic Comfort

Recipe by Alexandra
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  • 12 12 lasagna noodles

  • 2 cups 2 cooked chicken, shredded or diced (rotisserie chicken works well)

  • 8 oz 8 mushrooms, sliced

  • 6 cups 6 fresh spinach leaves

  • 2 cups 2 shredded mozzarella cheese

  • 1/2 cup 1/2 grated Parmesan cheese

  • 4 tablespoons 4 unsalted butter

  • 4 tablespoons 4 all-purpose flour

  • 4 cups 4 whole milk

  • 1/4 teaspoon 1/4 ground nutmeg

  • Salt and black pepper, to taste

  • 1/2 teaspoon 1/2 dried thyme (optional)

  • Fresh parsley, for garnish (optional)


  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
  • Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with a pinch of salt and black pepper. Remove the mushrooms from the skillet and set them aside.
  • In the same skillet, add the fresh spinach leaves. Cook, stirring, until the spinach wilts, which should take about 2-3 minutes. Remove the spinach from the skillet and set it aside.
  • In the same skillet, add the flour and whisk it into the remaining butter to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux turns a light golden color.
  • Gradually pour in the whole milk, whisking continuously to prevent lumps. Cook the sauce until it thickens, which should take about 5-7 minutes.
  • Season the béchamel sauce with ground nutmeg, salt, and black pepper to taste. Add the dried thyme if using.
  • To assemble the lasagna, spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish.
  • Place a layer of cooked lasagna noodles over the sauce.
  • Add a layer of shredded chicken, followed by a layer of cooked mushrooms and wilted spinach.
  • Sprinkle a portion of the shredded mozzarella cheese and grated Parmesan cheese over the layers.
  • Repeat the layering process until all the ingredients are used up, finishing with a generous layer of cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the lasagna is bubbly and the cheese is golden brown.
  • Let the Creamy Chicken, Mushroom, and Spinach Lasagna rest for about 10 minutes before slicing.
  • Garnish with fresh parsley, if desired, and serve hot.

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