Chicken Lasagna with Spinach and Mushrooms

This creamy Chicken Lasagna with Spinach and Mushrooms is everything you crave in a comfort meal—rich, cheesy, and irresistibly satisfying.

It’s a delicious twist on classic lasagna, swapping the usual tomato sauce for a velvety cheese béchamel that takes every bite to the next level.

With tender chicken, earthy mushrooms, and fresh spinach layered between sheets of pasta and a creamy ricotta filling, this dish is a guaranteed crowd-pleaser.

Whether you’re making dinner for family, prepping ahead for the week, or simply craving something indulgent yet wholesome, this white lasagna will not disappoint.

One bite, and you’ll wonder why you didn’t try it sooner!

For Chicken Lasagna Filling

Chicken – Use boneless, skinless chicken thighs for a rich flavor, but chicken breast works well too.
Mushrooms – Adds an earthy, umami depth to the dish.
Red Onion – Provides a mild sweetness and enhances the overall flavor.
Garlic – A key ingredient that brings bold and aromatic flavor.
Baby Spinach – A nutrient-packed green that adds freshness and color.
Ricotta Cheese – Creates a creamy, slightly tangy layer that complements the chicken.
Parmesan Cheese – Adds a sharp, nutty taste that pairs well with the creamy elements.
Fresh Thyme – Brings a subtle, herby fragrance.
Black Pepper & Salt – Essential seasonings to enhance flavor.
Lasagna Sheets – Forms the structure of the dish and holds everything together.

For Cheese Béchamel Sauce

Butter – Creates a rich base for the sauce.
Flour – Helps thicken the sauce to a creamy consistency.
Chicken Stock – Adds a savory depth and enhances the overall flavor.
Whole Milk – Makes the sauce smooth and creamy.
Gouda or Mozzarella Cheese – Melts beautifully into the sauce, adding creaminess and stretch.
Salt & Black Pepper – Balances and enhances all the flavors.

For Topping

Gouda or Mozzarella – A melty, golden layer of cheesy goodness on top.
Parmesan Cheese – Finishes the dish with a nutty, salty bite.

Chicken Lasagna with Spinach and Mushrooms

If you love cheesy, comforting lasagna but want to switch things up, this Chicken Lasagna with Spinach and Mushrooms is the ultimate creamy, flavor-packed alternative!

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Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Chicken Lasagna with Spinach and Mushrooms

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Servings:

.

Ingredients

For the Filling

1 teaspoon oil
2 tablespoons butter (28g / 1oz)
3 cups sliced mushrooms (250g / ~9oz)
500g boneless, skinless chicken thighs, trimmed and chopped (~1lb)
½ medium red onion, diced
1 large clove garlic, finely chopped
1 ½ teaspoons cooking salt or kosher salt
2 cups baby spinach leaves, packed (80g / ~3oz)
500g smooth ricotta (1.1lb)
1 cup finely grated Parmesan, lightly packed (75g / 2.6oz)
2 teaspoons fresh thyme leaves
¼ teaspoon freshly ground black pepper
180g lasagna sheets (~6 ½oz)

For the Cheese Béchamel Sauce

⅓ cup butter
¼ cup all-purpose flour (32g / 1.1oz)
1 cup chicken stock (250ml)
1 ½ cups whole milk (375ml)
1 cup grated Gouda (or mozzarella), packed (140g / 5oz)
½ teaspoon cooking salt or kosher salt
¼ teaspoon ground black pepper

For the Topping

1 cup grated Gouda (or mozzarella), lightly packed (110g / ~4oz)
¼ cup finely grated Parmesan

Instructions

1. Prepare the Filling

Heat a large pan over medium-high heat. Add the oil and butter, allowing the butter to melt.
Add the sliced mushrooms and cook, stirring frequently, until most of the liquid evaporates and the mushrooms turn golden. Set aside.
In the same pan, add the onion and chicken (add a little oil if needed). Cook over medium-high heat until the chicken is mostly cooked through.
Stir in the garlic and salt, cooking for another minute. Remove from heat and mix in the spinach until wilted.
Combine the chicken mixture with the mushrooms and refrigerate to cool slightly.
In a large bowl, mix the ricotta, Parmesan, thyme, and black pepper. Refrigerate while preparing the béchamel sauce.

2. Make the Cheese Béchamel Sauce

Preheat the oven to 350°F (180°C) or 320°F (160°C fan-forced).
In a small bowl, combine the chicken stock and milk.
Using the same pan, melt the butter over medium heat.
Add the flour and whisk continuously for about a minute to create a smooth paste.
Gradually pour in the milk-stock mixture while whisking, ensuring a lump-free sauce.
Cook on low heat for 3-5 minutes until thickened to a milkshake-like consistency.
Remove from heat and stir in the Gouda, salt, and pepper until fully melted and smooth.

3. Assemble the Lasagna

Combine the ricotta mixture with the cooled chicken and mushrooms.
Lightly spread 2-3 tablespoons of béchamel sauce over the bottom of a 9-inch (23cm) square baking dish.
Arrange a single layer of lasagna sheets (slightly overlapping if necessary).
Spread half of the chicken-ricotta mixture over the pasta, then top with ¼ of the béchamel sauce.
Repeat the layering: lasagna sheets, the remaining chicken mixture, and another ¼ of the béchamel.
Add a final layer of lasagna sheets and pour all the remaining béchamel sauce over the top.
Sprinkle the grated Gouda and Parmesan evenly over the surface.

4. Bake and Serve

Bake for 35-40 minutes, or until the top is golden and bubbly.
Allow the lasagna to cool for 5-10 minutes before slicing and serving.

Notes

Use enough lasagna sheets to create three layers.
Gouda, mozzarella, or any creamy, well-melting cheese works well.
For cleaner slices, let the lasagna sit for 10 minutes before cutting.

Nutrition

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Common Questions & Answers for Making Chicken Lasagna with Spinach and Mushrooms Easier

1. Can I make parts of this lasagna ahead of time?

Absolutely! You can cook the chicken filling and even make the béchamel sauce a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to assemble, just reheat them slightly so they spread easily.

2. Do I need to cook the lasagna sheets before layering?

That depends! If you’re using no-boil lasagna sheets, you can layer them straight in. Regular lasagna sheets usually need to be boiled first—check the package instructions to be sure. If in doubt, a little extra sauce will help soften them while baking!

3. Can I freeze this lasagna?

Yes! You can freeze it before or after baking. If freezing unbaked, wrap it tightly in plastic wrap and foil, then bake straight from frozen (just add extra cooking time). If freezing after baking, let it cool, slice into portions, and store in airtight containers.

4. How do I stop my lasagna from being too watery?

The secret is draining excess moisture from your mushrooms and spinach! Sauté the mushrooms until most of their liquid evaporates, and squeeze out any extra water from the spinach before adding it to the filling.

5. What’s the best way to layer lasagna for perfect results?

Start with a thin layer of béchamel on the bottom to prevent sticking. Then layer in this order: lasagna sheets → chicken-ricotta mixture → béchamel. Repeat the layers, finishing with béchamel and a generous sprinkle of cheese on top. This method ensures every bite is flavorful and creamy!