How to Make Chicken Mushroom and Spinach Lasagna

Chicken Mushroom and Spinach Lasagna


  • Prep: 60 mins
  • Cook: 80 mins
  • Total: 140 mins
  • Yield: 1 servings
  • Cooking Method: Baking
  • Recipe Cuisine: American


  • 2 1/2tablespoonsolive oil
  • 1cupchopped onion
  • 2tablespoonsminced garlic
  • 230gramswhite mushroom
  • 1teaspoondried basil
  • 1teaspoondried oregano
  • 1/2teaspoonred pepper flake
  • 1/2teaspoonsalt
  • 200gramsfresh baby spinach
  • 2cupsshredded cooked chicken
  • 2 1/2cupschicken stock
  • 1 1/2cupFull-Fat Milk
  • 1/2nutmeg
  • 1/4cupall-purpose flour
  • 1/2cupParmesan Cheese
  • 1/3cupPesto Processed Cheese
  • 8lasagna noodles
  • 1 1/4 cupFresh Mozzarella Cheese

Sometimes a small twist in traditional recipes will have a magical outcome. This Chicken Mushroom and Spinach Lasagna is one of those delicious treats, layered with shredded chicken, mushroom, spinach, and filled with Mozzarella and Pesto cheese. 
It tastes creamy, cheesy, and you can actually feel the ingredients and earthy spices in every bite. 
If you decide to go for this delicious meal, you should know the recipe is as easy as a pie. It is based on simple ingredients and will be ready in no time. 
You can simply side this savory dish with the desired house salad, greek dressing, and enjoy the heavenly taste of it. This lasagna is the right choice for gatherings, events, and parties. You can also make them a few days ahead.


Step 1

Preheat the oven to 375 F, and place an oven rack in the middle position.

Step 2

Choose a large pan, and heat it over medium-high flame. When hot enough, add the oil and then stir in the finely chopped onion, saute for one minute. Then add in the thinly sliced mushrooms, minced garlic, dried basil, dried oregano, red pepper flakes, and 1/2 teaspoon salt. Cook for 5 minutes until the mushrooms soften and stir occasionally. You want the liquid to be fully evaporated.

Step 3

Once the liquid is absorbed, stir in the baby spinach, and cook until spinach wilts. Remove the pan from the heat, add the shredded cooked chicken pieces, and stir to combine. Set the mixture aside.

Step 4

It is time to make the best sauce. Choose a small saucepan, combine the chicken broth, Kalleh Full-Fat Milk, nutmeg, and the remaining one teaspoon salt. Bring the mixture to a slow and gentle simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour, and stir to make sure there is no clump. Let the sauce simmer until thickened, about 7 minutes. You want it to have a soft, smooth, and slick texture. Stir in the Kalleh Parmesan Cheese, and remove from the heat.

Step 5

Bring a large pot of water to a boil, add one tablespoon of salt, and two tablespoons of olive oil. Once boiling, place the lasagna sheets in it. Cook based on the package instructions. Stir occasionally with a wooden spoon to prevent them from sticking. Transfer each cooked sheet to a large bowl of cold water; you can leave them there until ready to use or place them on a plate separately.

Step 6

In a 10X10-inch baking dish, pour 1/2 cup of the sauce at the bottom and spread evenly. Top that with two lasagna noodles, 1 cup of chicken mixture, one cup of sauce, 1/4 cup of Kalleh Mozzarella Cheese, a third of the Kalleh Pesto Processed Cheese (sliced). Make sure the noodles are covered thoroughly. Repeat the layering with the remaining noodles, chicken pieces, sauce, and cheeses. Continue up to three layers, and the last layer will have slightly more sauce and cheese on top.

Kalleh fresh Mozarella cheese

Step 7

Spray a foil with oil, and cover the baking dish with the oily foil side down. Put the dish in the oven and bake for 25 minutes. Uncover and continue baking for 15 more minutes. If you want it to be golden brown, broil it for about three minutes. Remove from the heat, and let stand for 10 minutes before slicing.


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