Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk-based sauce.
It’s creamy, yet light and does not taste like you’re eating loads of noodles. Pair it with your favorite house salad tossed in a Greek Dressing for a well-balanced meal.
Anytime I get an excuse to add more veggies into my meals…I’m all there! And this chicken spinach lasagna is nothing short of veggies.
It’s made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover chicken or rotisserie chicken. I took a lighter approach to the sauce.
I used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.
Then the spinach mixture and sauce are layered into a square baking dish with no-boil lasagna noodles.
No-boil noodles are thinner than regular noodles and absorb flavor so much better. So the finished lasagna is delicate and does not feel so “heavy” as in you’re eating loads of noodles.
Even my hubby, who is not a fan of pasta gave me thumbs up. I promise you, won’t miss, the traditional ricotta cheese lasagna once you try this chicken lasagna.
More Chicken Recipes You Might Like:
- One-Pan Chicken with Zucchini and Corn
- One-Pan Balsamic Chicken
- Chicken Stroganoff
- One-Pot Chicken Stew
If you try Chicken Mushroom and Spinach Lasagna, don’t forget to leave feedback and a rating.
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Chicken Mushroom and Spinach Lasagna
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 8 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles.
Ingredients
- 2 1/2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1 1/2 tsp. kosher salt, divided
- 1 (6 oz.) bag fresh baby spinach
- 2 cups shredded cooked chicken
- 2 1/2 cups low-sodium chicken stock
- 1 1/2 cups milk (I used whole milk)
- 1/4 tsp. nutmeg
- 1/4 cup all-purpose flour
- 1/2 cup shredded Parmesan cheese
- 8 no-boil lasagna noodles
- 1 1/4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
- Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
- In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan cheese and then remove from heat.
- Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
- Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.
Notes
- Sauce: If the sauce is not thickening, simmer for 3-4 minutes longer. Just make sure to keep on whisking so it does not get stuck to the bottom of your saucepan. You can also whisk in an additional 1 Tablespoon of flour to thicken the sauce further but I usually find that if you let the sauce cook a little longer it thickens on its own. Also keep in mind, once you stir in the Parmesan it will thicken the sauce even more.
- 9 X 13 Pan: If desired, you can bake the lasagna in a 9X13 pan, however, I would recommend that you double up the recipe, otherwise, the lasagna will not be as thick. Bake time will be around the same time.
Keywords: comfort food, white lasagna, no boil noodles, easy
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Darilyn says
Hi. I am looking forward to trying this recipe. Looks awesome.
I have a day off today and guests coming Friday night. Can I freeze this?
Katya says
Yes – you can!
Dianne says
Can I use almond milk as my husband cannot drink whole milk?
Katya says
It should work. You’ll just have to increase the flour for the milk to thicken.
Joy says
Hi! Is it possible to cook this in an instant pot? What changes do i need to make?
Katya says
I’ve never tried it in an instant pot so I can’t answer with certainty.
Nana says
Made this recipe tonight. I followed the recipe, except that I doubled the amount of spinach and mixed extra Gruyere with the mozzarella cheese. I wilted the spinach and squeezed out the liquid, sauteed the mushrooms and seasoning, and added the spinach back to the skillet. This will become a recipe for anytime I am looking for that different taste. Thanks so much for posting. This is a winner.
★★★★★
Katya says
So happy you enjoyed it! Thank you for feedback.
jenna says
i have a lot of fresh oregano and basil, can i used that instead of dried?
Katya says
I think that would be even better!
Margaret says
Made my own chicken stock and boiled the lasagna noodles in that before reducing the stock to the needed amount. Extra flavor! This is a delicious recipe!
Katya says
Thank you!
Kim says
A huge hit for our family of four and in-laws. Even our son, who doesn’t like mushrooms and spinach, loved it and picked around those. I doubled the recipe and didn’t use quite all of the sauce. I also made it ahead and put it in the fridge for a few hours prior to baking—was still perfect with a few extra minutes of cook time. Thanks!
★★★★★
Katya says
That’s great! So happy you enjoyed it.
Margie Burton says
Thank you Katya for sharing this delicious recipe.
The entire family enjoyed this dish.
Full of flavour.
Katya says
That’s so great to hear! Thank you Margie for your feedback.
Kelly Bintner says
The sauce was very very good. I used garlic salt, pepper and fresh parsley in the sauce. Put ricotta mixture on the noodles, and added spinach to the mushroom/chicken mixture. Excellent recipe. Loved that this wasn’t a huge 9×13 pan recipe too. That’s too many leftovers for my husband and I.
★★★★★
Katya says
So happy to hear that! Thanks for feedback Kelly.
LaughingStar says
I used your recipe as inspiration and made some adjustments to our family dietary needs:
Made the lasagna pasta from scratch using 100% whole wheat flour (11.7% protein), water, and salt. (No egg!) and alternated a layer of pasta and a layer of zucchini.
Used 2% milk instead of whole milk, and substituted low fat cottage cheese instead of mozzarella.
We added sliced banana peppers for some heat, and combined red and white onion for flavor where you only used the white onion.
I used an Italian seasoning blend because I didn’t have fresh oregano by itself.
My doctor gave your recipe and my adjustments the thumbs up, and the family asked to add it to our regular menu.
THANK YOU!
★★★★
Katya says
Thank you! Homemade noodles sound delicious!
Connie says
Can this be frozen before you bake it?
Katya says
Yes – it should be totally fine.
Mallory says
I made this added a can artichokes to the chicken mix, then substituted thin sliced zucchini for the noodles and it was amazing!!
Katya says
I love that! Sliced zucchini sounds very delicious.
Ana says
Made this today and it was amazing. We made the pasta from scratch and with the sauce it was simply fantastic!!!! Highly recommend.
Katya says
Pasta from scratch sounds amazing! So glad you enjoyed it. Thank you for feedback.
Melissa says
Can this be made ahead of time (in the morning) except for baking, to be baked later (evening)?
Katya says
Yes, it definitely can. Simply cover and keep refrigerated until ready to bake.
Karen Washington says
This was delicious. I added basil and I used feta cheese inside the layers with mozzarella on top. My husband enjoyed and I would surely make again.
Katya says
That sounds delicious! Thank you Karen!
Helen M says
This recipe is delicious, so glad I stumbled upon it! I made a few changes because I was missing a few ingredients – rotini instead of lasagne noodles and broccoli instead of spinach. Can’t wait to make the lasagne version of this next time! Thank you
★★★★★
Katya says
I love your substitutions! Thank you for your feedback Helen. I so appreciate that.
Krista says
Can I use regular lasagna noodles pre cooked , Will it alter the cooking time
Katya says
Yes! You can use regular lasagna noodles. Simply cover them with hot boiling water for about 20 minutes. They’ll soften a bit and then remove from the water and assemble the lasagna. Cooking time will be around the same time. Or you can par-boil them for few minutes too.
Alanna says
Hi! Looks delicious I was wondering do you know how much one serving of this is?
Katya says
If you make it in a 10 X 10 pan, you should be able to cut the lasagna into 9 squares, so one square would be a serving.
WW says
I have made this several times and my family loves it every time. I’ve substituted manicotti noodles for the lasagna…it was delicious.
Katya says
Thank you!
Alex says
Holy moly! this was absolutely delicious! So creamy and flavorful.. I am never making traditional lasagna again. I used heavy cream instead of milk and fresh basil instead of dried and the sauce turned out wonderful and thickened after 15 mins. Thank you for sharing this wonderful recipe.
★★★★★
Katya says
Thank you for your feedback Alex! So glad to hear that.
dimple says
What if i change the lasagna noodle to 2 layers maccoroni, would it be the same procedure? Should i half-cooked the maccaroni first or i can just put in the pan directly?
Thank you,
Katya says
I think it should work! You would have to cook the macaroni separately before layering into the casserole dish. I would cook them until maybe 1-2 minutes shy of al dente? Let me know how it turns out for you.