Spinach mushroom chicken lasagna is a comforting, oven-baked pasta dish that combines creamy textures with rich, savoury flavours. Made with layers of tender chicken mince, earthy mushrooms, fresh spinach, and silky ricotta, this lasagna is both satisfying and crowd-pleasing. Because it serves a larger group, it’s an excellent choice for family dinners, gatherings, or meal prep.
What makes this spinach mushroom chicken lasagna especially appealing is its balance. The chicken mince keeps the dish lighter than traditional beef lasagna, while the mushrooms add depth and umami. A creamy ricotta topping finishes the dish with a soft, golden layer that brings everything together.
Recipe Overview
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Serves: 8
Difficulty: Easy
Ingredients
Ricotta Topping
- 500 g ricotta cheese
- 1 egg, lightly beaten
- ½ cup (125 ml) milk
- 450 g baking cheese or mozzarella-style cheese
- 120 g baby spinach leaves, roughly chopped
Chicken Mince, Spinach & Mushroom Lasagna
- 2 tablespoons olive oil
- 1 small onion (80 g), finely chopped
- 2 garlic cloves, crushed
- 1 kg chicken mince
- 200 g Swiss brown mushrooms, sliced
- 1 tablespoon plain flour
- 300 ml cooking cream
- 2 tablespoons Dijon mustard
- 375 g fresh lasagne sheets
Method
Ricotta Topping
In a medium bowl, combine the ricotta, eggs, and milk, mixing until smooth. Season with salt and pepper to taste, then stir in ½ cup of the Perfect Bakes cheese. Cover the mixture and refrigerate until ready to assemble the lasagna, reserving the remaining cheese for the topping.
Chicken Mince, Spinach and Mushroom Lasagna
Preheat the oven to 200°C (180°C fan-forced) and lightly grease a 2-litre (8-cup) ovenproof lasagna dish.
Heat the olive oil in a large frying pan over medium heat. Once hot, add the onion and garlic and cook for 1–2 minutes, stirring, until softened and fragrant. Add the chicken mince and cook for 2–3 minutes, breaking it up with a spoon, until lightly browned. Stir in the mushrooms and cook for a further minute until they begin to soften.
Sprinkle the flour evenly over the mixture and cook for another minute, stirring constantly. Pour in the cooking cream and add the Dijon mustard, mixing well until smooth. Reduce the heat and simmer uncovered for about 5 minutes, allowing the sauce to thicken slightly. Season to taste, then remove from the heat.
Spread approximately ⅓ cup of the ricotta mixture over the base of the prepared baking dish. Arrange a layer of lasagne sheets on top, trimming them as needed to fit the dish.
Stir the chopped spinach through the remaining ricotta mixture and divide it into three portions. Spoon one third of the chicken mixture over the lasagne sheets, sprinkle with a small handful of cheese, and cover with another layer of lasagne sheets. Continue layering with chicken mixture, cheese, and ricotta–spinach mixture, repeating the process and finishing with a layer of lasagne sheets.
Finish by spreading the remaining ricotta and spinach mixture evenly over the top and sprinkling with the reserved cheese. Bake uncovered for 35–40 minutes, or until the top is golden and the lasagne sheets are fully cooked.
Remove from the oven and allow the lasagna to rest for 10 minutes before serving. Serve warm with a fresh green salad.
Ingredient Notes and Tips
Chicken mince cooks quickly and stays tender, making it ideal for baked pasta dishes. Swiss brown mushrooms add a deeper, earthier flavour than white mushrooms and pair particularly well with spinach. Dijon mustard enhances the cream sauce without making it taste strongly of mustard.
In addition to flavour, proper seasoning helps balance the creaminess of the sauce. Salt and freshly ground black pepper should be added gradually while cooking the chicken and mushrooms, allowing the flavours to develop evenly. A small amount of nutmeg can also be used to add warmth and depth without overpowering the dish.
If the ricotta mixture seems thick, a small splash of extra milk can be added to loosen it slightly, helping it spread evenly across the top layer.
This step is especially helpful when the ricotta is very dense, as a smoother topping ensures even coverage and a more consistent texture once baked. Allowing the ricotta mixture to rest briefly before assembling can also make it easier to work with.
Variations and Substitutions
Spinach mushroom chicken lasagna can be adapted easily. Extra vegetables such as zucchini or leek can be added to the filling, while grated parmesan can be mixed into the ricotta topping for extra depth. For a lighter version, reduced-fat cream may be used, or part of the cream can be replaced with milk.
Chicken mince can also be swapped for turkey mince if a leaner protein is preferred, without changing the overall character of the dish. For a more vegetable-forward version, additional mushrooms or spinach can be added while keeping the same sauce base and layering method.
Serving Suggestions
This spinach mushroom chicken lasagna is best served warm with a simple green salad or steamed vegetables on the side. Crusty bread also works well for soaking up the creamy sauce. Leftovers store well and often taste even better the next day.
Allowing the lasagna to rest for about 10 minutes after baking helps the layers settle, making it easier to slice clean portions. A light salad with a lemon-based dressing works particularly well to balance the richness of the dish.
Frequently Asked Questions
Can spinach mushroom chicken lasagna be made ahead of time?
Yes, this lasagna can be fully assembled a day in advance and stored covered in the refrigerator. When ready to bake, simply place it in the oven and add a few extra minutes to the cooking time if needed. This makes it a great option for entertaining or busy weeknights.
Can I freeze this lasagna?
Spinach mushroom chicken lasagna freezes very well. It can be frozen either before or after baking. Allow the dish to cool completely, then wrap it tightly to prevent freezer burn. Thaw overnight in the refrigerator before reheating or baking.
How do I reheat leftovers?
Leftovers can be reheated in the oven, covered with foil to prevent drying out. Individual portions can also be reheated in the microwave. Adding a small splash of milk or cream helps keep the lasagna moist when reheating.
Can I make this recipe lighter?
Yes, reduced-fat cream can be used, or part of the cream can be replaced with milk. Using turkey mince instead of chicken mince is another easy way to reduce fat while keeping the dish satisfying.
What vegetables work best as additions?
Zucchini, leek, or extra mushrooms work particularly well and blend seamlessly into the existing filling without changing the overall balance of flavours.
Nutritional Information (per serving, approx.)
Calories: ~520 kcal
Protein: ~35 g
Fat: ~28 g
Saturated fat: ~14 g
Carbohydrates: ~32 g
Sugars: ~6 g
Fibre: ~3 g
Salt: ~1.4 g
Values are estimates and may vary depending on ingredients used.
Why You’ll Love This Spinach Mushroom Chicken Lasagna
This recipe works because it combines familiar comfort food with a lighter protein and balanced flavours. Creamy, savoury, and generous in portion, spinach mushroom chicken lasagna is a reliable choice when you need a baked pasta dish that feeds a crowd and delivers on flavour every time.
The combination of tender chicken, earthy mushrooms, fresh spinach, and a smooth ricotta topping creates a satisfying meal that feels both comforting and well-rounded, making it suitable for everyday dinners as well as special occasions.
If you enjoy creamy baked pasta dishes like spinach mushroom chicken lasagna, you might also like trying something a little different. This chicken involtini with ricotta and asparagus is a lighter, protein-rich option that still delivers plenty of flavour and works beautifully as a main course for both everyday meals and special occasions.
Chicken Involtini with Ricotta and Asparagus:
https://rooftopbakery.com/chicken-involtini-recipe-ricotta-asparagus/
