Instructions

1. Prepare the Chicken Filling:

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Add the shredded chicken, Italian seasoning, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Set aside.

2. Prepare the Mushroom and Spinach Filling:

In another large skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and become tender. Add the garlic, spinach, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and set aside.

3. Prepare the Ricotta Mixture:

In a medium bowl, mix together the ricotta cheese, egg, Parmesan, basil, garlic powder, and a pinch of salt and pepper. Set aside.

4. Prepare the Lasagna Noodles:

If using traditional lasagna noodles, cook according to the package instructions. Drain and lay them flat on a sheet of parchment paper to prevent sticking. If using no-boil noodles, ensure you have enough tomato sauce or moisture in the layers to soften them as they bake.

5. Assemble the Lasagna:

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara or tomato sauce (if using) on the bottom of a 9×13-inch baking dish. Layer with 3-4 lasagna noodles. Spread a layer of the ricotta mixture, followed by a layer of the chicken mixture, then a layer of the mushroom and spinach mixture. Repeat the layers (noodles, ricotta, chicken, mushrooms/spinach) until you run out of ingredients, finishing with a layer of noodles on top. Top the final layer with a generous amount of shredded mozzarella cheese.

6. Bake:

Cover the lasagna with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.

7. Rest and Serve:

Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil or parsley, if desired.

History

The origins of lasagna can be traced back to ancient Greece and Rome, where layers of pasta were used in cooking. However, the modern version of lasagna, as we know it today, developed in Italy, particularly in the Emilia-Romagna region. Traditionally, lasagna is made with a rich meat sauce, béchamel sauce, and pasta, but it has evolved into numerous variations over time, including vegetarian, seafood, and even poultry versions, like this Chicken, Mushroom, and Spinach Lasagna.

Health Benefits

Chicken is a great source of lean protein, helping to build and repair muscles. Mushrooms provide essential vitamins, such as B vitamins and vitamin D, as well as antioxidants that help fight inflammation. Spinach is loaded with iron, vitamins A, C, and K, and is an excellent source of folate. The ricotta and mozzarella cheese provide calcium and protein, making this lasagna a balanced and nutrient-rich meal.

Conclusion

This Chicken, Mushroom, and Spinach Lasagna is a comforting, wholesome dish that combines the richness of traditional lasagna with a healthier, more nutritious twist. Perfect for family gatherings, meal prep, or a cozy dinner, this recipe is sure to become a favorite in your kitchen.

Lovers of Comfort Food

If you love rich, savory meals that make you feel at home, this lasagna is perfect for you. It’s a great way to enjoy the classic flavors of lasagna with a fresh, healthy spin. Share it with family and friends for an unforgettable meal they’ll rave about!

Nutrition Information

Each serving of this Chicken, Mushroom, and Spinach Lasagna provides a well-rounded meal, with approximately 400-500 calories, 25-30 grams of protein, and a good dose of fiber from the spinach and mushrooms. It’s also a great source of calcium and essential vitamins.