Chicken Spinach Mushroom Cheese Lasagna Casserole

Indulge in the comforting layers of this Chicken Spinach Mushroom Cheese Lasagna Casserole, a decadent twist on traditional lasagna. Featuring tender shredded chicken, earthy sautéed mushrooms, and fresh wilted spinach, this casserole is enriched with a velvety homemade béchamel sauce and a trio of melty cheeses—ricotta, Parmesan, and mozzarella. The flavors come together exquisitely between sheets of perfectly cooked lasagna noodles, creating a hearty, satisfying dish. Ideal for a family dinner or meal prep, this lasagna bakes to golden perfection, filling your kitchen with irresistible aromas. Garnished with fresh parsley, it’s a beautiful main course that’s as delicious as it is impressive. Perfect for lasagna lovers seeking a unique, cheesy casserole with wholesome ingredients!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets Lasagna noodles
• 2 tablespoons Olive oil
• 2 pieces Chicken breast
• 2 teaspoons Salt
• 1.5 teaspoons Ground black pepper
• 3 pieces Garlic cloves, minced
• 5 cups Fresh spinach
• 8 ounces Mushrooms, sliced
• 1.5 cups Ricotta cheese
• 1 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 1 large Egg
• 1 cup Milk
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 1.5 cups Chicken broth
• 0.25 teaspoons Nutmeg
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or butter.

Step 2

Cook lasagna noodles according to the package instructions. Drain and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken breasts with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Cook the chicken for 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove from the pan, shred with a fork, and set aside.

Step 4

In the same skillet, add the remaining olive oil and cook the minced garlic for 1 minute until fragrant. Add the mushrooms and cook for 5 minutes until they release their moisture and are browned. Stir in the fresh spinach and cook for another 2-3 minutes until wilted. Remove from heat.

Step 5

In a medium bowl, mix the ricotta cheese, Parmesan cheese (reserve 2 tablespoons for topping), egg, and a pinch of salt and pepper. Set aside.

Step 6

Prepare the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth and milk, whisking constantly to prevent lumps. Cook until thickened, about 3-4 minutes. Stir in the nutmeg and remaining salt and pepper.

Step 7

Assemble the casserole: Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Layer 3 cooked lasagna noodles, then spread 1/3 of the ricotta mixture, followed by 1/3 of the shredded chicken, 1/3 of the spinach-mushroom mixture, and 1/3 of the mozzarella cheese. Repeat this layering process two more times, finishing with a layer of noodles topped with béchamel sauce and the reserved Parmesan cheese.

Step 8

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Step 9

Remove the casserole from the oven and let it rest for 10 minutes. Sprinkle with fresh parsley before serving.

Nutrition Facts

Serving size	(2760.9g)

Amount per serving	% Daily Value*
Calories	5394.3

Total Fat 219.5g	0%
Saturated Fat 106.0g	0%
Polyunsaturated Fat 7.4g
Cholesterol 1061.6mg	0%
Sodium 10111.9mg	0%
Total Carbohydrate 583.9g	0%
Dietary Fiber 33.0g	0%
Total Sugars 46.8g
Protein 307.2g	0%

Vitamin D 192.8IU	0%
Calcium 4716.6mg	0%
Iron 38.0mg	0%
Potassium 4082.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 22.2%

Carbs: 42.2%