I stumbled upon this chicken, mushroom, and spinach lasagna recipe during a rainy weekend when I was craving something hearty yet different from traditional lasagna. The combination of tender chicken, earthy mushrooms, and vibrant spinach creates a flavor explosion that’s become my family’s new favorite comfort food.
I’ve always had a soft spot for lasagna, but this version holds a special place in my heart. It was the first dish I made for my husband’s parents when they visited our new home. The kitchen filled with incredible aromas as the cheese bubbled and browned in the oven, and I’ll never forget my mother-in-law asking for the recipe before she’d even finished her first bite.
There’s something magical about the way the creamy ricotta blends with the savory chicken and vegetables, creating layers of flavor that just get better with each forkful. This isn’t just any lasagna—it’s a dish that brings people together around the table and creates food memories that last longer than the leftovers (which, truthfully, don’t last very long in my house!).
The first time I made this chicken, mushroom, and spinach lasagna, I was nervous about deviating from the traditional beef version. But after watching my family go back for seconds—and even thirds—I knew I’d found a new staple for our dinner rotation. Ready to try it yourself?
Why You’ll Love This Chicken & Veggie Lasagna
I’ve been making various lasagna recipes for over a decade, but this chicken, mushroom, and spinach version consistently earns the most compliments from family and friends. It’s my go-to when I want to impress without spending hours in the kitchen.
Perfect balance of flavors that combine the earthiness of mushrooms, the freshness of spinach, and the heartiness of chicken in every bite
Lighter than traditional meat lasagna but still incredibly satisfying and filling—my husband doesn’t even miss the beef!
Make-ahead friendly for busy weeknights or weekend meal prep—I often assemble it the day before and just pop it in the oven when needed
Versatile recipe that works beautifully with rotisserie chicken when I’m short on time
Packed with vegetables that even my veggie-skeptical nephew devours without complaint
Creates amazing leftovers that somehow taste even better the next day
As my daughter says after helping me layer this lasagna, “The best recipes are the ones that look complicated but are actually super easy.” This chicken, mushroom, and spinach lasagna is exactly that—impressive enough for company but simple enough for a family dinner.
Ingredient Notes
Lasagna Noodles: I always pre-cook my noodles just until al dente—they’ll continue cooking in the oven and absorb flavors from the sauce.
Olive Oil: A good quality olive oil makes a difference when sautéing the vegetables—I use extra virgin for that rich, fruity flavor that creates a solid foundation.
Mushrooms: I prefer baby bella mushrooms for their earthy flavor, but white button mushrooms work wonderfully too if that’s what you have on hand.
Fresh Spinach: Fresh spinach wilts down dramatically, so don’t be alarmed by the initial volume—two cups will cook down to create the perfect amount for this lasagna.
Shredded Chicken: I often use leftover rotisserie chicken for this recipe, which saves time and adds an extra depth of flavor that my family absolutely loves.
Ricotta Cheese: Full-fat ricotta creates the creamiest texture, but I’ve used part-skim with good results when we’re watching calories.
Mozzarella Cheese: Freshly shredded mozzarella melts much better than pre-shredded, which contains anti-caking agents that can affect the texture.
Marinara Sauce: My family prefers a simple, herbed marinara sauce, but I’ve also used roasted garlic varieties when I want to add an extra layer of flavor.
Dried Herbs: The combination of oregano and basil gives this lasagna that classic Italian flavor profile that pairs perfectly with the chicken and vegetables.
Parmesan Cheese: A good quality Parmigiano Reggiano adds that perfect salty, nutty finish that brings the whole dish together.
How to Make Chicken, Mushroom, and Spinach Lasagna
Step 1: Prepare the Noodles
I always start by cooking the lasagna noodles in plenty of salted water. My Italian grandmother taught me that the water should “taste like the sea” for properly flavored pasta. Cook them until they’re just shy of al dente—they’ll finish cooking in the oven.
Step 2: Sauté the Vegetables
I’ve found that taking time with the vegetables creates the best flavor foundation. In a large skillet, I heat olive oil until it shimmers, then add finely chopped onions and cook until they’re translucent and fragrant. Then I add the garlic and mushrooms, giving them enough space to brown rather than steam—this is where the magic happens!
Step 3: Add Spinach and Chicken
My mother always said that spinach needs just a kiss of heat, and she was right—I add the fresh spinach to the skillet and watch it wilt within minutes. Then I fold in the shredded chicken along with the herbs and seasonings, allowing the flavors to meld together perfectly.
Step 4: Mix the Cheese Layer
I prefer to mix the ricotta with an egg for that silky, custard-like texture that holds the lasagna together. A good pinch of salt and pepper enhances the creaminess of the cheese—a little trick I learned from my aunt who makes the best Italian food in our family.
Step 5: Layer the Lasagna
My daughter loves helping with this step—we start with a thin layer of marinara on the bottom of the baking dish to prevent sticking. Then we create layers: noodles, ricotta mixture, chicken-vegetable filling, mozzarella, and repeat. The final topping of mozzarella and Parmesan creates that irresistible golden, bubbly crust.
Step 6: Bake to Perfection
I’ve learned that covering the lasagna with foil for the first part of baking prevents the cheese from browning too quickly. When I remove the foil for the final 15-20 minutes, the top gets that beautiful golden color that makes everyone eager to dig in.
Step 7: Rest Before Serving
This is the hardest part! My husband always tries to cut into the lasagna immediately, but I insist on letting it rest for 10 minutes. This allows the layers to set up properly, making it much easier to serve neat portions—although in our house, second helpings rarely look as pretty as the first!
How to Store & Reheat
I usually store any leftover lasagna in an airtight container in the refrigerator, where it keeps beautifully for up to 4 days. The flavors actually continue to develop overnight, making day-two lasagna sometimes even better than the first day!
For make-ahead options, I’ve found that this chicken, mushroom, and spinach lasagna freezes exceptionally well. I like to let it cool completely, then cut it into individual portions and wrap each one in foil before placing in freezer bags. This way, we can easily grab single servings when needed, and they last for up to 3 months in the freezer.
When it comes to reheating, my family prefers the oven method for the best texture. I place refrigerated lasagna in a 350°F oven for about 20 minutes, or until heated through. If reheating from frozen, I’ve learned to add about 15-20 minutes to the cooking time. For quick lunches, the microwave works too—I cover the portion with a damp paper towel to keep it from drying out and heat on 50% power for more even warming.
What to Serve with Chicken, Mushroom, and Spinach Lasagna
Garlic Bread: There’s nothing quite like warm, buttery garlic bread alongside lasagna. I brush mine with a mixture of melted butter, fresh garlic, and parsley for the perfect companion to scoop up any sauce left on the plate.
Simple Green Salad: My family loves a crisp green salad with a light vinaigrette to balance the richness of the lasagna. The acidic dressing cuts through the creamy cheese and provides a refreshing contrast.
Roasted Asparagus: When asparagus is in season, I often serve it alongside this lasagna. A quick roast with olive oil, salt, and pepper brings out its natural sweetness that pairs beautifully with the savory lasagna.
Sautéed Green Beans with Almonds: The crunchy texture and bright flavor of green beans sautéed with slivered almonds provides a wonderful contrast to the soft, layered texture of the lasagna.
Italian Herb Roasted Vegetables: In the fall and winter, I like to serve a medley of roasted vegetables seasoned with the same herbs used in the lasagna. The caramelized edges of the veggies complement the cheesy goodness of the main dish.
Light Soup Starter: On cooler evenings, I sometimes begin with a small cup of light soup, like my grandmother’s Italian wedding soup, to warm everyone up before serving the hearty lasagna.
FAQs
Can I use no-boil lasagna noodles?
Yes! I’ve used no-boil noodles many times with great results. Just make sure your sauce is a bit more liquid as these noodles absorb more moisture during baking.
How can I make this lasagna ahead of time?
I often assemble this lasagna the day before serving. Cover it tightly with plastic wrap, refrigerate overnight, and let it sit at room temperature for 30 minutes before baking.
Can I substitute the chicken with another protein?
Absolutely! I’ve made this with ground turkey and Italian sausage, both delicious alternatives that work well with the mushrooms and spinach.
My lasagna seems watery when I cut into it. What went wrong?
This usually happens when the spinach releases too much moisture. I always make sure to cook the spinach thoroughly in the skillet before assembling the lasagna.
Can I add more vegetables to this recipe?
Definitely! I’ve added zucchini, bell peppers, and even eggplant with great success. Just make sure to sauté them well to remove excess moisture.
Is there a good dairy-free alternative for the cheese?
My niece is lactose-intolerant, so I’ve tried this with dairy-free ricotta and mozzarella substitutes. While the texture is slightly different, it still turns out delicious.
Chicken, Mushroom, and Spinach Lasagna
A comforting and hearty dish featuring layers of chicken, mushrooms, spinach, and cheese.
2cupsShredded mozzarella cheeseFor topping the lasagna.
1/2cupGrated Parmesan cheeseFor added flavor on top.
Instructions
Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
Add Spinach and Chicken: Add fresh spinach to the skillet and cook until wilted. Stir in the shredded chicken, dried oregano, dried basil, salt, and pepper. Mix well and remove from heat.
Combine Ricotta: In a medium bowl, combine ricotta cheese, egg, salt, and pepper. Mix until well blended.
Layer Ingredients: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the chicken and vegetable mixture, and a third of the mozzarella cheese. Repeat the layers, finishing with the remaining noodles, marinara sauce, mozzarella cheese, and grated Parmesan cheese on top.
Bake Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Cool and Slice: Allow the lasagna to cool for about 10 minutes before slicing. Serve warm.
Notes
Enjoy your Chicken, Mushroom, and Spinach Lasagna, a delightful blend of flavors in every layer!
