Chicken, Mushroom, and Spinach Lasagna
Introduction
Chicken, Mushroom, and Spinach Lasagna is a warm and comforting dish that brings everyone together. It’s packed with flavors from tender chicken, fresh spinach, and delicious cheese. This easy recipe is perfect for any day of the week!
Why Make This Recipe
This lasagna is not just tasty; it’s also a great way to sneak in some veggies! It’s filling enough for dinner but light enough to enjoy. Plus, it’s simple to prepare, making it a great choice for busy nights or cozy family weekends.
How to Make Chicken, Mushroom, and Spinach Lasagna
Ingredients:
- 12 lasagna noodles
- 2 cups cooked, shredded chicken
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups spinach, fresh
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the sliced mushrooms and minced garlic to the skillet; cook until the mushrooms are tender.
- Stir in the fresh spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer 4 lasagna noodles over the sauce, followed by half of the chicken, half of the mushroom and spinach mixture, and half of the ricotta cheese.
- Add more marinara sauce over the ricotta, then sprinkle a third of the mozzarella and Parmesan cheese.
- Repeat the layering process with the remaining ingredients, finishing with a layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil (don’t let it touch the cheese) and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
How to Serve Chicken, Mushroom, and Spinach Lasagna
This lasagna is great on its own, but you can serve it with a side salad or garlic bread for a complete meal. Just add a sprinkle of fresh herbs on top for a nice touch!
How to Store Chicken, Mushroom, and Spinach Lasagna
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for longer storage. Just make sure to wrap it well!
Tips to Make Chicken, Mushroom, and Spinach Lasagna
- If you like it cheesy, add extra mozzarella or ricotta!
- Don’t overcook the noodles; they will soften more in the oven.
- Use fresh spinach for the best flavor, but frozen spinach can work too—just make sure to drain it well.
Variation
You can switch up the veggies! Try adding bell peppers, zucchini, or even kale. You can use ground turkey or beef instead of chicken if you prefer.
FAQs
1. Can I use no-boil lasagna noodles?
Yes, no-boil noodles work great! Just follow the package instructions for layering.
2. How do I know when the lasagna is done?
Your lasagna is ready when the cheese is melted and bubbly, with a golden top.
3. Can I make this ahead of time?
Absolutely! You can assemble the lasagna a day ahead and keep it in the fridge. Just bake it when you’re ready to eat.