Step 1: Prepare the Chicken Mixture
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add Spinach:
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Return the cooked chicken to the skillet, stir to combine, and remove from heat. Set aside.
Step 2: Prepare the Cheese Mixture
- Mix Cheeses:
- In a medium bowl, combine the ricotta cheese, cottage cheese, egg, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix until well combined. Set aside.
Step 3: Prepare the White Sauce
- Make Roux:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes, until the mixture is bubbly and lightly golden.
- Add Milk:
- Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
Step 4: Assemble the Lasagna
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Layer Ingredients:
- Spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of lasagna noodles on top. Spread half of the cheese mixture over the noodles. Top with half of the chicken mixture. Pour a third of the white sauce over the chicken mixture.
- Repeat Layers:
- Repeat the layers: another layer of noodles, the remaining cheese mixture, the remaining chicken mixture, and another third of the white sauce. Top with a final layer of noodles and the remaining white sauce.
- Add Mozzarella:
- Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Step 5: Bake the Lasagna
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Rest:
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Step 6: Serve
- Garnish and Enjoy:
- Garnish the lasagna with chopped fresh parsley before serving. Slice into portions and enjoy this delicious, creamy, and hearty Chicken Mushroom and Spinach Lasagna.
Tips and Variations
- Chicken Substitutes:
- You can use cooked shredded chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
- Vegetable Variations:
- Feel free to add or substitute other vegetables such as bell peppers, zucchini, or kale.
- Cheese Options:
- For a richer flavor, use a combination of different cheeses like fontina, asiago, or gouda in the cheese mixture.
- Make Ahead:
- This lasagna can be assembled a day ahead and stored in the refrigerator. Just bake it when you’re ready to serve.
- Freezing:
- This lasagna also freezes well. Assemble the lasagna, cover tightly with plastic wrap and foil, and freeze. To bake, thaw overnight in the refrigerator and bake as directed.
Conclusion
This Chicken Mushroom and Spinach Lasagna is a delightful twist on the classic lasagna recipe, combining tender chicken, savory mushrooms, and fresh spinach with a creamy white sauce and layers of cheese. Perfect for a family dinner or a special occasion, this lasagna is sure to impress with its rich flavors and satisfying textures. Follow these detailed steps to create a comforting and delicious meal that everyone will love. Enjoy!