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Chicken, Mushroom, and Spinach Lasagna

Updated on 2 min read

⭐ Mediterranean Chicken, Mushroom & Spinach Lasagna

Creamy, cheesy, and full of Mediterranean herbs — but lighter than traditional lasagna.

🥘 Ingredients (6–8 servings)

For the Chicken Filling

  • Olive oil – 2 tbsp

  • Chicken breast – 500 g, cooked & shredded (or finely diced)

  • Mushrooms – 250 g, sliced

  • Fresh spinach – 3–4 cups (about 120 g)

  • Onion – 1 medium, finely chopped

  • Garlic – 3–4 cloves, minced

  • Dried oregano – 1 tsp

  • Dried basil – 1 tsp

  • Salt & black pepper – to taste

  • Red pepper flakes – ¼ tsp (optional)

For the White Sauce (Lighter Mediterranean Béchamel)

  • Olive oil or butter – 3 tbsp

  • All-purpose flour – 3 tbsp

  • Milk – 3 cups (can use part milk + part chicken broth)

  • Nutmeg – a pinch

  • Salt & white/black pepper – to taste

  • Parmesan – ½ cup grated

  • Ricotta or Greek yogurt – 1 cup (Mediterranean twist!)

Other

  • Lasagna sheets – 12 sheets (no-boil or regular boiled)

  • Mozzarella – 1 to 1½ cups shredded

  • Extra Parmesan – for topping

  • Fresh parsley – chopped (for garnish)

👩‍🍳 Instructions

1. Prepare the Chicken & Veggie Filling

  1. Heat olive oil in a large pan.

  2. Add onions and sauté until soft.

  3. Add mushrooms and cook until they release moisture and brown slightly.

  4. Stir in garlic and cook 30 seconds.

  5. Add shredded chicken, oregano, basil, salt, pepper, and chili flakes.

  6. Add spinach and let it wilt.

  7. Remove from heat and set aside.

2. Make the Mediterranean Béchamel

  1. In a saucepan, heat olive oil/butter.

  2. Add flour and whisk 1 minute until slightly golden.

  3. Slowly add milk (or milk + broth), whisking constantly.

  4. Cook until thick and smooth.

  5. Add nutmeg, salt, pepper.

  6. Stir in ½ cup Parmesan and ricotta or Greek yogurt until creamy.

3. Assemble the Lasagna

Preheat oven to 190°C (375°F).

  1. Spread a thin layer of béchamel on the bottom of your baking dish.

  2. Add lasagna sheets.

  3. Spread chicken-mushroom-spinach filling.

  4. Add béchamel.

  5. Sprinkle mozzarella.

  6. Repeat layers (usually 3 full layers).

  7. Finish with béchamel + mozzarella + extra Parmesan.

4. Bake

  • Cover with foil and bake 25 minutes.

  • Remove foil and bake another 15 minutes until golden and bubbly.

  • Let rest 10 minutes before slicing.

🍽️ Serve With

  • Greek salad

  • Roasted vegetables

  • Garlic-herb yogurt dip

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