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Chicken Mushroom Spinach Lasagna: A Deliciously Healthy Recipe to Try Today

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Enjoy a delicious Chicken Mushroom Spinach Lasagna, featuring layers of tender chicken, sautéed mushrooms, fresh spinach, and creamy ricotta, all baked in rich marinara sauce and topped with melted mozzarella. Ideal for family meals or meal prep!

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast, diced
  • 1 cup mushrooms, sliced (cremini or button mushrooms preferred)
  • 2 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 2 cups ricotta cheese
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce (store-bought or homemade)

Instructions

  1. Boil a large pot of salted water. Add the lasagna noodles and cook according to package instructions until al dente (8-10 minutes). Drain and lay flat on a clean kitchen towel or parchment paper.
  2. In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt, pepper, oregano, and basil. Cook for 5-7 minutes until cooked through. Add sliced mushrooms and cook for another 3-4 minutes until tender. Stir in minced garlic and chopped spinach, cooking for an additional 2-3 minutes until spinach wilts. Remove from heat and let cool slightly.
  3. In a medium bowl, combine ricotta cheese, egg, a pinch of salt, and a dash of pepper. Mix well until fully incorporated.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Place three lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles, followed by half of the chicken and vegetable mixture. Sprinkle one cup of shredded mozzarella cheese over the top. Repeat the layering with three more noodles, remaining ricotta mixture, remaining chicken and vegetable mixture, and another cup of mozzarella cheese. For the final layer, place the last three noodles on top, spread remaining marinara sauce over them, and top with remaining mozzarella and grated Parmesan cheese.
  5. Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown. Let sit for 10-15 minutes before slicing.
  6. Slice into squares and serve warm, paired with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Notes

  • Feel free to customize the vegetables based on your preference.
  • For a vegetarian option, substitute chicken with additional vegetables or a meat alternative.
  • This lasagna can be made ahead of time and stored in the refrigerator before baking.

Find it online: https://recipedune.com/chicken-mushroom-spinach-lasagna/