Mushroom, Chicken and Spinach Lasagne

If like me you have a member of the family that doesn’t eat mince, then here is an alternative to traditional Lasagne. The family favourite with a twist – mushroom chicken and spinach lasagne. Chicken is a healthier alternative to beef and just as tasty, so why not try this family friendly dish out? It’s great served with a crisp green salad and a large glass of Sauvignon Blanc! 

Serves: 6


1 tblsp olive oil

400g mushrooms, sliced

2 bunches English spinach, leaves shredded

2 cups shredded cooked chicken

200ml milk or thickened cream

400g fresh ricotta cheese

2 egg yolks

100g parmesan cheese,

finely grated

250g dried lasagne sheets

200g mozzarella cheese, thinly sliced

What To Do:

  • Preheat oven 200°C fan forced. Heat oil in a large, non-stick frying pan over high heat. Add mushrooms, cook for 8 minutes or until mushrooms tender. Set aside to cool. Drain excess liquid.

  • Microwave the spinach for 1—2 minutes on High/100% or until wilted. Drain. Squeeze to remove excess water. Combine spinach, mushrooms and chicken in a large bowl.

  • Combine milk or cream, ricotta, egg yolks and parmesan in a bowl. Season with salt and pepper. Grease a 5cm–deep, 16cm x 25cm (base) baking dish. Cover base with a layer of pasta. Spread with one-third of the ricotta mixture. Top with half the mushroom mixture. Repeat layers. Cover with a final layer of pasta. Spread with remaining ricotta mixture. Top with mozzarella.

  • Cover, bake for 30 minutes, remove cover and bake further 15 minutes or until golden. Serve.

Have you modified a traditional recipe to suit your families taste?

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Sally Lock

I have been writing blogs and features for some years, specialising in recipes and all things related to food. Previously, I wrote for an environmentally friendly garden website, and have been a recipe advisor for Womans Journal. Mother of three and the ultimate multi-tasker, I am also the Creative Director for Silversurfers and manage all our social media too.

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