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1. Prepare the Chicken Filling:
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet and cook until they are golden brown and the moisture has evaporated, about 5-7 minutes.
Add Spinach:
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, thyme, and oregano.
Add Chicken:
Stir in the shredded or diced chicken, ensuring it’s evenly distributed with the vegetables. Cook for an additional 2 minutes, then remove from heat and set aside.
2. Make the Béchamel Sauce:
Prepare the Béchamel:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1-2 minutes until lightly golden (this is your roux).
Add Milk:
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Season the Sauce:
Stir in the nutmeg, and season with salt and pepper to taste. Remove from heat and set aside.
3. Assemble the Lasagna:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Lasagna Noodles:
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Layer the Lasagna:
Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch (23×33 cm) baking dish.
Place a layer of lasagna noodles over the sauce.
Spread 1/3 of the chicken, mushroom, and spinach mixture over the noodles.
Dollop 1/3 of the ricotta cheese over the chicken mixture.
Pour 1/3 of the béchamel sauce over the ricotta.
Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.
Repeat the layers two more times, ending with a layer of béchamel sauce and a final sprinkling of mozzarella and Parmesan on top.
4. Bake the Lasagna:
Bake:
Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
Rest:
Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
5. Serve:
Garnish and Serve:
Garnish with fresh basil or parsley if desired, and serve warm.
Tips for Success:
Chicken: Rotisserie chicken is a convenient option, but you can also use leftover cooked chicken or poach chicken breasts for this recipe.
Mushrooms: For a more intense mushroom flavor, use a mix of mushrooms like shiitake, portobello, and cremini.
Cheese: For a creamier lasagna, mix the ricotta with an egg and some grated Parmesan before layering.
Conclusion
This Chicken Mushroom and Spinach Lasagna is a delightful, creamy dish that brings together the comforting flavors of a classic lasagna with a twist. The combination of chicken, earthy mushrooms, fresh spinach, and a rich béchamel sauce makes this lasagna a crowd-pleaser that will have everyone coming back for seconds.
