Chicken, Mushroom and Spinach Alfredo Lasagna Recipe

Posted by
Rate It!
Chicken, Mushroom and Spinach Alfredo Lasagna
Add your photo!



  1. Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
  2. Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
  3. Preheat the oven to 375 degrees F.
  4. Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
  5. Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4830.62 Kcal (20225 kJ)
Calories from fat 2344.37 Kcal
% Daily Value*
Total Fat 260.49g 401%
Cholesterol 1108.2mg 369%
Sodium 26899.55mg 1121%
Potassium 10860.52mg 231%
Total Carbs 250.24g 83%
Sugars 101.71g 407%
Dietary Fiber 32.43g 130%
Protein 392.51g 785%
Vitamin C 153mg 255%
Vitamin A 1.7mg 57%
Iron 33mg 184%
Calcium 6255.4mg 626%
Amount Per 100 g
Calories 101.99 Kcal (427 kJ)
Calories from fat 49.49 Kcal
% Daily Value*
Total Fat 5.5g 401%
Cholesterol 23.4mg 369%
Sodium 567.91mg 1121%
Potassium 229.29mg 231%
Total Carbs 5.28g 83%
Sugars 2.15g 407%
Dietary Fiber 0.68g 130%
Protein 8.29g 785%
Vitamin C 3.2mg 255%
Iron 0.7mg 184%
Calcium 132.1mg 626%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 117.5
  • 127

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top