chicken mushroom an spinach lasagna

### Instructions:

#### 1. **Prepare the Lasagna Noodles:**
Start by cooking your lasagna noodles according to the package instructions. If you’re using traditional noodles, make sure to boil them in salted water until they are al dente. Drain them and set them aside. If you’re using no-boil noodles, skip this step.

#### 2. **Prepare the Béchamel Sauce:**
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a paste. Gradually pour in the warm milk, whisking continuously to prevent lumps from forming. Cook the sauce for about 5-7 minutes, until it thickens to the consistency of heavy cream. Season with salt, pepper, and a pinch of nutmeg. Once thickened, remove the sauce from the heat and set aside.

#### 3. **Sauté the Vegetables and Chicken:**
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until they’re softened and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Finally, add the cooked chicken to the skillet and stir to combine. Remove from heat and set aside.

#### 4. **Assemble the Lasagna:**
Preheat your oven to 375°F (190°C). In a large baking dish (9×13 inches), spread a thin layer of béchamel sauce at the bottom. Place a layer of cooked lasagna noodles over the sauce. Next, spoon some of the chicken, mushroom, and spinach mixture over the noodles, followed by a dollop of ricotta cheese and a sprinkle of mozzarella and Parmesan. Repeat the layers—noodles, chicken mixture, béchamel sauce, cheeses—until all ingredients are used up, finishing with a generous layer of mozzarella and Parmesan on top.

#### 5. **Bake the Lasagna:**
Cover the lasagna with aluminum foil (to prevent it from drying out) and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.

#### 6. **Cool and Serve:**
Once the lasagna is done baking, let it cool for about 10 minutes before slicing and serving. This allows the layers to set and makes it easier to cut into neat squares.

### Tips for Perfect Chicken, Mushroom, and Spinach Lasagna

– **Use Fresh Chicken:** For the best flavor, use freshly cooked chicken. You can bake, grill, or sauté the chicken breasts, then shred or chop them. Alternatively, rotisserie chicken works great for a time-saving shortcut.
– **Add More Veggies:** Feel free to customize the vegetable filling with your favorites. Try adding roasted red peppers, zucchini, or even artichokes to the mix for extra flavor.
– **Make It Ahead:** Lasagna is an excellent make-ahead meal. Assemble it the day before and store it in the fridge. Bake it the next day when you’re ready to serve it.
– **For a Lighter Version:** If you want a lighter version, you can swap the ricotta cheese for cottage cheese or use a lower-fat mozzarella.
– **Perfect the Béchamel:** If your béchamel sauce is too thick, simply add more milk to reach your desired consistency. If it’s too thin, let it cook for a few more minutes to thicken up.

### Why This Chicken, Mushroom, and Spinach Lasagna Works So Well

This version of lasagna is a delightful departure from the traditional meat-based recipe. The combination of sautéed mushrooms, tender chicken, and fresh spinach creates a rich, savory filling that complements the creamy béchamel sauce and gooey cheese. The vegetables add texture and flavor, while the chicken provides lean protein, making this lasagna not only hearty but also a bit healthier than the classic meat lasagna.

The creamy béchamel sauce elevates this dish to new heights. It coats each layer of pasta, creating a rich, velvety texture that’s simply irresistible. With the mozzarella and Parmesan melting on top, the entire dish forms a deliciously gooey, golden-brown crust that’s perfect for scooping up with a slice of garlic bread.

### Pairing Chicken, Mushroom, and Spinach Lasagna

Chicken, Mushroom, and Spinach Lasagna is a complete meal on its own, but you can always serve it with a few simple sides to round out the meal:

– **Salad:** A light, crisp green salad with a tangy vinaigrette pairs perfectly with the richness of the lasagna. Try arugula, mixed greens, or a Caesar salad for a refreshing contrast.
– **Garlic Bread:** Warm, crusty garlic bread is an obvious companion to lasagna. Use it to scoop up any leftover béchamel sauce on your plate!
– **Roasted Vegetables:** For an extra dose of veggies, roasted asparagus, broccoli, or Brussels sprouts would be a great complement to the dish.

### Conclusion: A Hearty, Flavorful Twist on a Classic

Chicken, Mushroom, and Spinach Lasagna is a delicious and wholesome alternative to the traditional beef and cheese lasagna. The combination of tender chicken, earthy mushrooms, and fresh spinach offers a flavorful and nutritious twist that still delivers all the comforting qualities you love in a classic lasagna. Whether you’re preparing a meal for a family dinner or a gathering with friends, this lasagna will surely impress and satisfy. Enjoy!