Chicken Spinach and Mushroom Lasagna
A delightful twist on classic lasagna, packed with tender pasta, hearty chicken, and nutritious spinach, enveloped in creamy cheeses and savory mushrooms.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Ingredients
- 12 Lasagna Noodles
- 2 Chicken Breasts, cooked and shredded
- 2 cups Mushrooms, sliced
- 2 cups Spinach, fresh or frozen
- 8 oz Cream Cheese
- 1 cup Ricotta Cheese
- 2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 Garlic Cloves, minced
- 1 Onion, chopped
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- 1 tsp Italian Seasoning
- 2 cups Chicken Broth
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Sauté the chopped onion and minced garlic in olive oil until translucent, then stir in sliced mushrooms and cook until softened, followed by adding the spinach until wilted.
- Mix cream cheese, ricotta cheese, salt, pepper, and Italian seasoning until smooth.
- Layer a layer of cheese mixture in a baking dish, followed by lasagna noodles, shredded chicken, and sautéed vegetable mixture. Repeat layers, finishing with noodles, mozzarella, and parmesan cheese on top.
- Add chicken broth gently over the top of the lasagna.
- Bake covered with foil for 25 minutes, then remove the foil and bake for another 15 minutes until cheese is bubbly and golden brown.
- Let the lasagna rest for a few minutes before slicing and serving.
Notes
For a cheesier lasagna, feel free to add more mozzarella to the layers. Letting it rest helps the layers hold together better.