Indulge in a culinary delight that combines the rich flavors of Italian cuisine with the wholesome goodness of chicken, spinach, and mushrooms! This Chicken Spinach Mushroom Lasagna is not just a meal; it's an experience that will tantalize your taste buds and impress your family and friends. With layers of creamy ricotta, savory marinara, and gooey mozzarella, this dish is perfect for gatherings or a cozy night in. Ready to elevate your dinner game? Dive into this mouthwatering recipe that promises to be a showstopper on your dining table!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 70 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken, diced
- 2 cups spinach, fresh
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Cook lasagna noodles according to package instructions in salted boiling water until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- In a skillet, sauté sliced mushrooms over medium heat until they release their moisture and become golden brown, about 5-6 minutes. Remove from heat and set aside.
- In a mixing bowl, combine ricotta cheese, chopped fresh spinach, and diced cooked chicken. Season with salt, black pepper, and a pinch of dried oregano.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Arrange the first layer of lasagna noodles, slightly overlapping. Spread half of the ricotta-chicken-spinach mixture over the noodles.
- Distribute sautéed mushrooms evenly over the ricotta layer. Pour marinara sauce over the mushrooms, ensuring good coverage.
- Repeat the layering process with another layer of noodles, remaining ricotta mixture, and more marinara sauce.
- Top with the final layer of noodles, remaining marinara sauce, and sprinkle shredded mozzarella cheese generously over the top.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 35 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Remove from oven and let the lasagna rest for 10-15 minutes before serving. This helps the layers set and makes cutting easier.
- Slice into 8 portions, garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Prep Ahead: To save time, you can prepare the ricotta-spinach mixture and sauté the mushrooms a day in advance. Just assemble the lasagna when you're ready to bake!
- Noodle Choice: If you prefer a healthier option, opt for whole wheat lasagna noodles or even zucchini slices for a low-carb alternative.
- Layering Technique: Ensure even cooking by not skipping the marinara sauce between layers. It helps keep the noodles moist and adds flavor.
- Cheese Variations: Feel free to mix different cheeses! Adding a layer of provolone or fontina can enhance the flavor profile.
- Resting Time: Allow the lasagna to rest for at least 10-15 minutes after baking. This not only helps the layers set but also makes it easier to slice and serve.
- Garnish for Flair: A sprinkle of fresh basil or parsley on top before serving adds a pop of color and freshness to your dish.
- Freezing Tips: This lasagna freezes beautifully! Assemble it without baking, cover tightly, and freeze for up to 3 months. Just thaw and bake when you're ready for a quick meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
