Chicken Spinach Mushroom Cheese Lasagna Casserole
Indulge in the comforting layers of this Chicken Spinach Mushroom Cheese Lasagna Casserole, a decadent twist on traditional lasagna. Featuring tender shredded chicken, earthy sautéed mushrooms, and fresh wilted spinach, this casserole is enriched with a velvety homemade béchamel sauce and a trio of melty cheeses—ricotta, Parmesan, and mozzarella. The flavors come together exquisitely between sheets of perfectly cooked lasagna noodles, creating a hearty, satisfying dish. Ideal for a family dinner or meal prep, this lasagna bakes to golden perfection, filling your kitchen with irresistible aromas. Garnished with fresh parsley, it’s a beautiful main course that’s as delicious as it is impressive. Perfect for lasagna lovers seeking a unique, cheesy casserole with wholesome ingredients!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 2 pieces Chicken breast
- 2 teaspoons Salt
- 1.5 teaspoons Ground black pepper
- 3 pieces Garlic cloves, minced
- 5 cups Fresh spinach
- 8 ounces Mushrooms, sliced
- 1.5 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg
- 1 cup Milk
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.25 teaspoons Nutmeg
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or butter.
Cook lasagna noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken breasts with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Cook the chicken for 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove from the pan, shred with a fork, and set aside.
In the same skillet, add the remaining olive oil and cook the minced garlic for 1 minute until fragrant. Add the mushrooms and cook for 5 minutes until they release their moisture and are browned. Stir in the fresh spinach and cook for another 2-3 minutes until wilted. Remove from heat.
In a medium bowl, mix the ricotta cheese, Parmesan cheese (reserve 2 tablespoons for topping), egg, and a pinch of salt and pepper. Set aside.
Prepare the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth and milk, whisking constantly to prevent lumps. Cook until thickened, about 3-4 minutes. Stir in the nutmeg and remaining salt and pepper.
Assemble the casserole: Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Layer 3 cooked lasagna noodles, then spread 1/3 of the ricotta mixture, followed by 1/3 of the shredded chicken, 1/3 of the spinach-mushroom mixture, and 1/3 of the mozzarella cheese. Repeat this layering process two more times, finishing with a layer of noodles topped with béchamel sauce and the reserved Parmesan cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 10 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
5394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 10112 mg | 440% | |
| Total Carbohydrate | 583.9 g | 212% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 46.8 g | ||
| Protein | 307.2 g | 614% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 4717 mg | 363% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 4082 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
