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Home » Recipes » Main Dish

Chicken Mushroom and Spinach Lasagna

April 21, 2017 By Katya 235 Comments

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chicken lasagna in white casserole dish
best white chicken lasagna
chicken mushroom and spinach lasagna

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.

https://www.littlebroken.com/wp-content/uploads/2017/04/Chicken-Mushroom-and-Spinach-Lasagna-17.jpgThis post may contain affiliate links. Please read our disclosure policy.

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.

Chicken Mushroom and Spinach Lasagna - made with shredded chicken, fresh spinach, mushrooms, and light sauce

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.

Ingredients for chicken mushroom spinach lasagna

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.

step by step instructions for chicken lasagna with mushrooms and spinach

Chicken Mushroom and Spinach Lasagna - made with shredded chicken, fresh spinach, mushrooms, and light sauce

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

★★★★★ 4.9 from 42 reviews
  • Author: Katya
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 mins
  • Yield: 8 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
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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.


Scale

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

  1. Preheat the oven to 375 degrees F.
  2. 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.
  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.
  4. 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.
  5. 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.
  6. 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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Chicken Mushroom and Spinach Lasagna - made with shredded chicken, fresh spinach, mushrooms, and light sauce | littlebroken.com @littlebroken

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Filed Under: Main Dish, Recipes Tagged With: chicken, lasagna, mushrooms, spinach, white lasagna

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Comments

  1. Joelle says

    April 30, 2020 at 11:37 AM

    This lasagna is delicious! I did not have a 10 x 10, so I used a 9 x 9. However, 2 noodles barely covered the bottom, so I used 4 noodles per layer. Might double the sauce next time. Some of my noodles didn’t soften completely.

    ★★★★★

    Reply
    • Katya says

      April 30, 2020 at 8:16 PM

      Thank you! So happy to hear you loved it.

      Reply
  2. Margie says

    April 20, 2020 at 4:38 PM

    Hi Katya. Is your dish exactly 10×10? If so, that’s a hard size to find! I clicked on your “10×10 square baking dish” link, but I’d really like something other than clear. Do you think a 9×9 dish would work for this recipe? Thanks!

    Reply
    • Katya says

      April 21, 2020 at 11:05 AM

      Hi Margie: Unfortunately I no longer have that dish (I broke it). But if I remember correctly it was a 10X10. You can definitely use a 9X9. Just keep an eye on the lasagna to see if you need to bake it a tad longer.

      Reply
      • Margie says

        April 22, 2020 at 12:27 PM

        Got it! Thanks for taking the time to answer!

        Reply
  3. Emily says

    April 13, 2020 at 5:24 PM

    Hi! Can you add bell peppers to this? I want to try it out for my family tonight!

    Reply
    • Katya says

      April 13, 2020 at 7:13 PM

      You definitely can! I think it will add a slightly different taste to the lasagna but should be okay. I would just make sure to cook the bell peppers until they are super tender before layering.

      Reply
      • Leila says

        April 18, 2020 at 12:02 PM

        I would like to make this as a freeze ahead meal. Any suggestIons?

        Reply
        • Katya says

          April 19, 2020 at 1:37 PM

          Hi Leila: I haven’t personally tried freezing this specific lasagna but many of my readers have with success. I would assemble the lasagna and freeze it raw. Thaw out overnight and bake as directed.

          Reply
  4. Julie says

    April 4, 2020 at 5:00 PM

    I’m not a fan of mushrooms and neither is my family. Can you taste the mushrooms in this? Is there a substitute for the mushrooms?? Thank you!

    Reply
    • Katya says

      April 5, 2020 at 1:02 PM

      Zucchini is a good substitute. I would just make sure to cook it down since it has high water content.

      Reply
  5. Kara says

    March 11, 2020 at 6:59 PM

    Hi Katya! This looks so yummy, but I am currently trying a non-dairy diet, so I’m wondering if you think dairy substitutes would work well with this recipe.
    Thank you!

    Reply
    • Katya says

      March 12, 2020 at 8:58 AM

      Hi Kara: I don’t have much experience with non-dairy substitutes so I can’t answer with certainty. But if you do try it, please let us know how it works out for you.

      Reply
    • Kat says

      April 18, 2020 at 5:41 PM

      https://www.lifeasastrawberry.com/magic-cauliflower-cream-sauce/

      This cauliflower cream sauce can be used to thicken in place of milk. I have used it in mac and cheese and soup and the flavor is very mild. I try to reduce my dairy as well.

      Reply
      • Katya says

        April 19, 2020 at 1:38 PM

        Thank you for the suggestion Kat!

        Reply
  6. Marian says

    March 5, 2020 at 8:05 PM

    Great! Things I did different, sliced portabellas, seasoned cooked chicken in a bag, a little less than half cup of flour and made a slurry with chicken broth until thickened and then added milk. We loved it! Great flavor! We could have made half the recipe for two people but will freeze half. Thank you for the recipe!

    ★★★★★

    Reply
    • Katya says

      March 5, 2020 at 8:38 PM

      So happy to hear you enjoyed the lasagna. Thank you.

      Reply
  7. olga says

    February 26, 2020 at 8:39 PM

    Made this several times, so so good! I tried this recipe using both shredded and ground chicken and they were both great. I always double this one!

    ★★★★★

    Reply
  8. Suzanne says

    February 22, 2020 at 2:12 PM

    Not sure I will be making this again. Took me almost a full hour of whisking and still the sauce didn’t thicken even after trying all the tricks mentioned in comments .It would’ve been nice to include in the recipe instead of a comment about adding flour before heating like your recipe says. Hoping it tastes
    good as I’m bringing to a potluck tonight

    Reply
    • Katya says

      February 22, 2020 at 4:19 PM

      I’m sorry the sauce didn’t thicken for you. You can definitely add the flour first but you have to add some type of fat to the pan, such as butter with the flour first before adding in the milk.

      Reply
  9. Irene says

    January 22, 2020 at 6:52 PM

    Confused how long to cook. Top of recipe says one hour but bottom is less time?

    Reply
    • Katya says

      January 22, 2020 at 9:30 PM

      One hour is the total time it takes to make this recipe (not including prep). I would follow the time indicated in each step.

      Reply
  10. Gloria says

    January 18, 2020 at 2:06 PM

    I am wondering if you can make this early in the day and bake later.

    Reply
  11. Denise Dahlgren says

    October 30, 2019 at 2:47 PM

    This is a question not a comment. Since there is no salt added to the recipe and you use low-sodium chicken broth do you need to add salt when served? I know low sodium is good, but I also like flavor. Do you get enough flavor from the other ingredients?

    Reply
    • Denise Dahlgren says

      October 30, 2019 at 2:48 PM

      Nevermind…………..I see the salt now.

      Reply
  12. J.Schodie says

    October 29, 2019 at 9:20 PM

    I made this recipe. The only thing i changed was that i used homemade lightly smoked turkey stock instead of store bought Chic stock & fresh thai basil when adding the spinach. Absolutly FANTASTIC !!!!

    ★★★★★

    Reply
  13. Deborah Williams says

    August 14, 2019 at 7:38 PM

    Thought this would be bland but it was fantastic! Hubby approved! Putting this on our permanent list of favorites.

    ★★★★★

    Reply
  14. Monica Dalberg says

    August 13, 2019 at 11:21 PM

    This looks amazing and bc of the reviews I cannot wait to try it! Can I use zucchini instead of pasta and can I prepare this the night before and cook the next day for dinner?

    Reply
    • Katya says

      August 15, 2019 at 12:04 PM

      Hi Monica: I’ve never made it with zucchini so I can’t answer with certainty. As far as preparing the night before…do you mean the ingredients or assembling it?

      Reply
      • Kathy says

        December 12, 2019 at 10:43 AM

        Wanting to make this for my family when we travel to Orlando this weekend. Was also wondering if I could put it together the day before and bake it once I get there?

        Reply
        • Katya says

          December 13, 2019 at 2:11 PM

          Yes you can. I would bake it maybe for 20 minutes then check on it as you don’t want to overcook the noodles too much.

          Reply
  15. Wendy says

    March 3, 2019 at 7:22 PM

    This was a hit at our pasta loving house!
    Great flavors and far less time consuming when using no bake noodles and rotisserie chicken. Thanks for the wonderful recipe. This is worthy to serve guests!

    Reply
    • Katya says

      March 3, 2019 at 8:13 PM

      Thank you so much Wendy! So glad you love this chicken lasagna.

      Reply
  16. Hiba says

    February 24, 2019 at 2:35 PM

    Very delicious ????????

    ★★★★★

    Reply
    • Katya says

      February 24, 2019 at 8:56 PM

      Thank you Hiba!

      Reply
  17. Erin says

    February 18, 2019 at 12:44 AM

    I just made this, it was awesome! I didn’t have a 10×10 pan so I had to use a 9×13. Because of the bigger pan I used more noodles and didn’t have enough filling to make the 3 full layers so my top layer was just noodles, but it still tasted delicious. After reading the rest of the comments I used a little extra flour and simmered for around 10 mins and the sauce came out perfect! I will definitely make this again.

    ★★★★★

    Reply
    • Katya says

      February 18, 2019 at 12:56 PM

      Thank you Erin! I appreciate your feedback and so glad you enjoyed the lasagna.

      Reply
    • Darla says

      November 12, 2019 at 8:07 PM

      My lasagna is still in the oven as it’s soupy. I followed the directions to a tee. I used regular lasagna noodles but didn’t cook then so the sauce should have absorbed.

      Reply
  18. Laurie says

    January 8, 2019 at 10:10 PM

    I made this for company. Everyone loved it. I doubled the recipe including the sauce and used a 13×9 pan. I used sodium free stock so that allowed me to control the salt added. It took about 15 minutes to thicken the sauce. I used fresh basil and oregano for heightened flavor as well as a store bought rotisserie chicken. Make sure to let it sit for at least 20 minutes to thicken before eating. I will definitely be making this again and again!

    ★★★★★

    Reply
    • Katya says

      January 9, 2019 at 7:54 AM

      Thank you Laurie! So glad you enjoyed it.

      Reply
      • Robyn Baca says

        January 5, 2020 at 4:09 PM

        Hey there, looks wonderful. All I found at the store was regular lasgna noodles. Do I just boil them halfway before adding? Thanks!

        Reply
        • Katya says

          January 5, 2020 at 9:45 PM

          Yes – you can definitely use regular noodles. You don’t even have to boil them. Simply fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain and lay flat on a parchment-lined baking sheet. Don’t leave the noodles in a colander or they will stick together. Hope that helps!

          Reply
  19. Natalie says

    November 20, 2018 at 7:35 PM

    Hey! This looks delicious and I was wondering how I would adjust the recipe for it to serve about 15 people?

    Reply
    • Katya says

      November 21, 2018 at 12:10 PM

      Hi Natalie: You can double the recipe and bake it in two separate pans. Thanks.

      Reply
  20. Gina says

    October 7, 2018 at 2:17 PM

    This was really good. Due to other comments saying it was too watery, I replaced 1/2 cup of the milk with 1/2 cup of half and half. I also used less salt

    ★★★★★

    Reply
    • Katya says

      October 7, 2018 at 9:57 PM

      Thank you Gina! Appreciate your feedback.

      Reply
  21. Annie says

    September 9, 2018 at 7:59 PM

    This was great, I was having company for dinner and was hesitant about making something we had never had before, the the reviews and comments were the best.
    My husband asked me to put this on the favorites list. Very easy to make and comes off as something you have worked on all day.

    ★★★★★

    Reply
    • Katya says

      September 10, 2018 at 2:04 PM

      Thank you Annie!

      Reply
  22. Susan says

    August 5, 2018 at 4:56 PM

    Made this tonight, delicious. Just as a my own white sauce. Going t freeze t rest. Many thanks. Susan

    ★★★★

    Reply
    • Katya says

      August 7, 2018 at 3:51 PM

      Thanks Susan! Appreciate your feedback.

      Reply
  23. Lidija says

    June 6, 2018 at 1:13 PM

    This looks delicious! I’ll be trying it tonight for dinner

    Reply
    • Katya says

      June 6, 2018 at 7:48 PM

      I hope you enjoy it! Thank you!

      Reply
      • Nan says

        July 25, 2018 at 4:01 PM

        I have been cooking for 60some years and have never run into an”easier” recipe. It took me close to three hours to put in in the oven!!! where it is. Hope the sauce thickens somewhere alone the line. And more so, hope that it tastes as good as the garlic makes it smell; guests for dinner tomorrow night.

        ★★★

        Reply
        • Katya says

          July 30, 2018 at 8:03 AM

          Thank you so much Nan! I hope you enjoy it!

          Reply
        • Debbie Knudslien says

          April 29, 2020 at 9:37 AM

          I made this last night and made two pans at one time because I’m taking one to my daughter who just had a baby. It took over 3 hours to get them into the oven. I used 8 x 10 disposable foil pans because I wanted it to be easy for her. I guess I should have made more sauce because the top noodles on hers curled up. I ran out of noodles for ours so we didn’t put any on the very top. I cooked the chicken breast tenderloins from scratch too so that’s part of the time it took. But if I make this again I will make a roux for the sauce because it took forever to thicken up. (I did use 1% milk though, as that’s what I had.). I’m hoping the flavor is even better today because I was a bit disappointed for the amount of time it took.

          Reply
          • Katya says

            April 29, 2020 at 2:24 PM

            If you’re doubling the recipe and cooking the chicken from scratch, it will definitely take more time to make. I hope you and your daughter enjoy the lasagna!

  24. Ann says

    June 3, 2018 at 4:21 PM

    By far the best lasagna I’ve ever made!
    I make it at least 3 times a year

    Reply
    • Katya says

      June 3, 2018 at 7:18 PM

      Oh wow…thank you Ann! So happy to hear you love it.

      Reply
  25. Scarlett says

    May 24, 2018 at 3:51 PM

    Hi if i’m using frozen spinach, what would the quantity i should add?

    Reply
    • Katya says

      May 25, 2018 at 1:31 PM

      Hi Scarlett: you can definitely use frozen spinach. I would thaw out the spinach first and get some of the moisture out before adding. I would say about half of 10 ounce package of frozen spinach should be enough for this recipe.

      Reply
  26. Tala says

    April 22, 2018 at 6:23 AM

    Hello, can I substitute spinach for arugula?

    Reply
    • Katya says

      April 23, 2018 at 8:32 PM

      Hi Tala. It’s hard to say as I haven’t tried it with arugula.

      Reply
  27. Jamee says

    April 12, 2018 at 1:46 AM

    I made this tonight on a whim and was so pleasantly surprised I had to call my MIL over to try it, as she loves a white lasagna too. Because, like I mentioned, I made it spur of the moment I made quite a few adjustments for what I had on hand. However the main ingredients and directions still stand. I subbed whole wheat lasagna noodles because thats all we eat (I boiled them as usual first), I added in broccoli, shredded carrots, tomatoes and frozen peas, cooking them all down at the same time as the mushrooms and onions. To ensure the broccoli and carrots cooked down to softness, I added a cup of chicken stock and let it simmer then made sure all the moisture was gone before moving on as directed. Again, it was fantastic. Next time I will use a cup less of the sauce at the end because I don’t need that much moisture using already cooked noodles vs. the no boil noodles and I want to try it with skim milk just for diet purposes. I had no issues with the sauce not thickening, like other commenters. So all in all, fantastic recipe and the addition of nutmeg was stupendous… assuming anyone says that word anymore. Thanks for the recipe, I’ll be giving more from this blog a try.

    Reply
    • Katya says

      April 13, 2018 at 9:33 AM

      Thank you Jamee! Glad you enjoyed the lasagna and I love your twist of ingredients!

      Reply
  28. Rachel says

    March 27, 2018 at 7:17 PM

    This was a great recipe to use up some leftovers I had (rotisserie chicken, mushrooms). I substituted about 3/4 c white wine for the same amount of chicken broth in the sauce. I thought it was a little strange to whisk the flour into the liquid, as some others have noted here. It was lumpy, but we used it anyway and it tasted great! Next time I’ll just make a roux or do a slurry like you suggested in the comments. My family ate it and liked it fine, but we all agreed it was more casserole-like than lasagna. I think next time I’ll try it with rice or a smaller pasta and make a casserole out of it instead! Thanks for sharing the recipe!

    ★★★★

    Reply
    • Katya says

      March 28, 2018 at 2:26 PM

      Thank you Rachel!

      Reply
  29. Danielle says

    March 4, 2018 at 11:14 PM

    Tried this tonight. Good flavors, though I personally would reduce salt in sauce by half as Parmesan is salty. Still a little liquidity, but not runny and will help with using it as leftovers and freezing! Red pepper flakes as nice spicy kick. I used fresh herbs and minced fresh garlic. It also took me 2 hours from start to finish, start beginning with gathering all of the ingredients and utensils, mushrooms took longer to cook off and I am not the fastest cook. Would repeat again, good recipe to make with two cooks in kitchen. Thanks for sharing.

    ★★★★★

    Reply
    • Katya says

      March 5, 2018 at 7:35 PM

      Thank you Danielle! I’m glad you enjoyed the lasagna.

      Reply
  30. Shalene says

    February 21, 2018 at 2:26 AM

    I have made this at least 5 times already for various occasions and it’s always a hit. It’s an absolute must try. So good.

    ★★★★★

    Reply
    • Katya says

      February 21, 2018 at 4:20 PM

      That’s awesome Shalene! Thank you so much.

      Reply
  31. Jana says

    February 18, 2018 at 8:29 PM

    This is wonderful. Fixing it for the second time right now. Even the hubs who “hates lasagna”, loved this.

    ★★★★★

    Reply
    • Katya says

      February 18, 2018 at 8:31 PM

      Thank you Jana! So glad you all enjoyed it.

      Reply
  32. Katy says

    February 18, 2018 at 11:16 AM

    Hoping to make this tonight. The recipe calls for 2 tablespoons of minced garlic – is that correct? Seems like a lot, but I don’t make lasagna often…
    Thanks!

    Reply
    • Katya says

      February 18, 2018 at 3:43 PM

      That’s correct Katy! It seems excessive but it will actually add a lot of flavor to the lasagna. I hope you enjoy it!

      Reply
      • Katy says

        February 18, 2018 at 7:34 PM

        Thank you! We just finished eating it….it was delicious! And, I think I used nearly 3 tbsp garlic!

        Reply
        • Katya says

          February 18, 2018 at 8:30 PM

          That’s awesome! So glad you enjoyed it.

          Reply
  33. LeeAnn says

    February 12, 2018 at 11:17 PM

    Thank you for this recipe! It is perfect and delicious! My family loves it and I have made it several times! It is a keeper.

    ★★★★★

    Reply
    • Katya says

      February 13, 2018 at 12:55 PM

      That’s awesome! Thanks so much LeeAnn. So happy you all are enjoying it.

      Reply
  34. Rebecca says

    February 5, 2018 at 1:23 PM

    Hi, this recipe looks great! Anyone have nutrition info (calories, fat, protein, etc)?

    Reply
  35. Jodi Ellerie says

    January 25, 2018 at 10:57 AM

    Can you assemble this the day before with the no-boil noodles? I have never tried them and not sure what happens if they sit in liquid over night.

    Reply
    • Katya says

      January 25, 2018 at 6:34 PM

      Hi Jodi: I think it might be too soggy if you assemble the lasagna the night before. No-boil noodles are partially cooked so they will absorb the liquid much faster.

      Reply
      • Debbie Houston says

        November 8, 2019 at 12:28 PM

        Are you able to prepare this and freeze without cooking as a make ahead dish? Thanks, debbie. Email is [email protected]

        Reply
        • Katya says

          November 9, 2019 at 12:32 PM

          Hi Debbie: to be honest I’m not so sure. I’ve never tried freezing it so I can’t answer with certainty.

          Reply
  36. Karen Alberstadt says

    January 17, 2018 at 10:59 AM

    Holy cow this was delicious! I made it in a 9×13 pan. To accommodate for the different, slightly larger size, I used a whole rotisserie chicken and increased the sauce by 1.5. I didn’t use all the sauce, and it was still a little wet, so I will try it without increasing the sauce next time. Also, I will probably add more spinach. My family LOVED it and I will definitely make it again!

    Reply
    • Katya says

      January 17, 2018 at 2:30 PM

      Thanks so MUCH Karen! So happy you and the family enjoyed it. I appreciate you taking the time to leave me your feedback.

      Reply
  37. Tracy says

    January 12, 2018 at 7:59 AM

    Can you use canned chicken in this recipe?

    Reply
    • Katya says

      January 15, 2018 at 8:27 AM

      I would imagine it would work. I don’t have much experience with canned chicken but you basically just need cooked chicken for this recipe.

      Reply
  38. Karla says

    December 23, 2017 at 4:38 PM

    Hi, I am about to start whisking the flour into the milk & broth, but have a question. I plan on serving it tomorrow for lunch but think the noodles will turn soggy by then… should I assemble it tomorrow to be safe? Will the bechamel heat up well tomorrow? Thanks!

    Reply
    • Katya says

      December 23, 2017 at 10:06 PM

      If you’re not baking the lasagna tonight then I would assemble tomorrow. The sauce should heat up well on low heat. It might be a little on the thick side but otherwise should be fine

      Reply
  39. Quinn says

    December 2, 2017 at 4:25 PM

    Looks delicious! Would this hold up as a freezer meal?
    Thank you!

    Reply
    • Katya says

      December 3, 2017 at 7:24 PM

      Hi Quinn: it’s hard to say how the white sauce will hold up without trying it out first but everything else should be okay.

      Reply
      • LaDell says

        January 2, 2018 at 12:16 PM

        Katya, since people keep asking you, I thought I would give you my experience regarding freezing pasta and white sauces. Cooked pasta freezes just fine. White sauces do also. I’ve done this for years. However, I’m not sure how freezing uncooked no-bake lasagna pasta will turn out. It might need to thaw in fridge at least partially.

        Reply
        • Katya says

          January 2, 2018 at 1:06 PM

          Thanks so much for your feedback LaDell! I hope some of the readers will find it helpful.

          Reply
  40. Mary says

    November 13, 2017 at 4:51 PM

    My husband is on a low carb diet, so I can’t use the noodles. What could I substitute for the noodles? Can I just leave out the noodles?

    Reply
    • Katya says

      November 13, 2017 at 9:03 PM

      Hi Mary: I’m guessing you can substitute some type of veggie but it’s hard to say how it will do without testing it out first. Sorry I can’t be more helpful.

      Reply
    • Mary Beth says

      February 6, 2018 at 6:31 AM

      The recipe sounds amazing and I can’t wait to try it also. Altho our household is low carb right now , due to too many holiday sweets. LOL Anyway, I plan to try zucchini as my noodles, cut into planks on a mandoline.

      Reply
  41. stasia gorelov says

    November 6, 2017 at 11:39 PM

    So Good ! Thank you for sharing this amazing recipe!

    ★★★★★

    Reply
    • Katya says

      November 7, 2017 at 9:15 AM

      Thank you Stasia! So glad that you loved it.

      Reply
  42. Ivone says

    November 4, 2017 at 10:24 PM

    Made this tonight, no spinach because I didn’t want to drive to store, however double the mushrooms , turn out delicious! It was easy and fast!loooove it! Thsnks

    Reply
    • Katya says

      November 5, 2017 at 3:37 PM

      That’s awesome! Thanks so much Ivone.

      Reply
  43. Miriam Sauceda says

    October 5, 2017 at 10:15 PM

    I made this with ground turkey & nonfat milk & it was delicious! My entire family loved it!! Thank you

    ★★★★★

    Reply
    • Katya says

      October 6, 2017 at 9:20 AM

      That’s awesome! Thank you!

      Reply
  44. Patricia says

    October 3, 2017 at 9:11 PM

    I didn’t have a 10×10 so I used a 9×13, extra noodles and cheese. I also reduced the salt and will reduce it more next time. Tastes delicious!

    ★★★★★

    Reply
    • Katya says

      October 5, 2017 at 9:49 AM

      That’s great Patricia! So glad it worked out for you.

      Reply
    • Karen Alberstadt says

      January 16, 2018 at 5:05 PM

      Thanks, Patricia! That’s what I’m planning on doing and I was worried that I would need to double the recipe, as the commenter above did.

      Reply
  45. Laura Murphy says

    September 20, 2017 at 8:49 PM

    This was great! We made it tot for dinner and my entire family loved it. Can’t wait to eat the leftovers tomorrow night — thank you! YUM!

    Reply
    • Katya says

      September 20, 2017 at 9:39 PM

      That’s awesome Laura! Hope you enjoy the leftovers tomorrow 🙂

      Reply
  46. Michelle says

    July 29, 2017 at 7:56 PM

    Made this tonight, substituted turkey for the chicken…my hubby loved it! I will be adding this to my regular line up! Thank you for sharing ????

    Reply
    • Katya says

      July 30, 2017 at 10:59 AM

      That’s awesome Michelle! So glad you guys loved it. Thanks so much for your feedback 🙂

      Reply
  47. Christie says

    July 7, 2017 at 10:08 PM

    I doubled the recipe for a 9×13 pan and used a full rotisserie chicken. Family LOVED it!! Served it with a tomato/avocado salad and garlic knots. This recipe is a keeper. Thank you!!

    Reply
    • Katya says

      July 8, 2017 at 9:42 AM

      Oh yum! That sounds good. So glad you all enjoy it!

      Reply
    • marcy says

      April 19, 2018 at 4:26 PM

      how long did you bake for, when you made it in a 9×13?

      Reply
      • Janelle says

        August 5, 2018 at 3:34 PM

        I just found this s recipe so I haven’t tried it yet. Definitely going to this week. I would cook the same amount of time. You will have the same amount of layers in a bigger pan. 30-40 min is the amount of time I use for traditional lasagna which I use a 13×9. Don’t forget to have your resting time.

        Reply
  48. Liz F says

    June 18, 2017 at 9:36 PM

    This is so amazing! It was a huge hit with family and friends. A keeper recipe for sure. Thanks:)

    ★★★★★

    Reply
    • Katya says

      June 19, 2017 at 10:47 AM

      Thanks so much Liz! So glad you all enjoyed it!

      Reply
  49. Kathy says

    June 1, 2017 at 5:26 PM

    This looks great and can’t wait to make it! I am having 5 people over, 3 are men and heavy eaters. Concerned that the 10×10 casserole dish is small. Is there a way to accommodate for a 9×13 pan?

    Reply
    • Katya says

      June 1, 2017 at 10:05 PM

      Hi Kathy: I would recommend you just double the recipe if you’re concerned that it might be not enough. Even though a 10X10 casserole will yield about 9 servings but of course depends on how big/small you cut them and peoples appetite 🙂

      Reply
  50. Laura says

    June 1, 2017 at 4:08 PM

    Can regular lasagna noodles be used instead of oven ready if I cook them first? I’d prefer whole wheat noodles and can’t find an oven ready version.

    Reply
    • Katya says

      June 1, 2017 at 10:03 PM

      Hi Laura…I think they’ll work. I haven’t personally tested the recipe with regular noodles but I don’t see why it would not work esp if you cook them first.

      Reply
    • Car says

      March 7, 2018 at 3:28 AM

      Laura, have you made this with whole wheat noodles? If so, how did it turn out? We also prefer whole wheat.

      Reply
  51. Ruth says

    May 27, 2017 at 6:05 PM

    I just made this recipe for dinner and it smells incredible, I’m sure it will taste great as well. My only issue was adding the flour. I added it slowly as instructed however no amount of whisking was going to smooth out the lumps. I ultimately strained it, made a rue, and used that to thicken it. Is there another type of flour that would have worked better?

    Reply
    • Katya says

      May 30, 2017 at 11:50 AM

      Hi Ruth, I used all-purpose flour that I whisked into chicken stock at first before adding to the pan. There’s no trick to it…just a lot of whisking. Hope that helps. Thanks!

      Reply
      • Brett says

        September 24, 2017 at 7:11 PM

        This happened to mine as well. All lumps. I ended up starting from scratch and making a rue first. The recipe says to add the flour after the mixture is bubbling. You’re saying to add the flour into the stock before its heated?

        Reply
        • Katya says

          September 25, 2017 at 2:29 PM

          Hi Brett, sometimes you just need a little minute or so of stirring with a fork or a whisk for the mixture to be lump free. I usually use a fork and it works great. And yes, you stir in the flour into the stock before it is heated through.

          Reply
        • Rosanna says

          July 25, 2018 at 2:59 PM

          It is best to mix the flour with some of the broth or milk (say 1/2 cup liquid) to make a bit of a paste. then pour into the simmering liquid stirring constantly. Doing it this way will reduce or eliminate the lumps.

          Reply
        • Rosanna says

          July 25, 2018 at 3:57 PM

          It is best to mix the flour with some of the broth or milk (say 1/2 cup liquid) to make a bit of a paste. then pour into the simmering liquid stirring constantly. Doing it this way will reduce or eliminate the lumps.
          I found the sauce too salty…I only used 1/2 tsp as I did not have low sodium Chicken Broth. I also did not have No Cook Noodles. I decided to make this recipe with what I already had on hand. I had the rest of the ingredients. My noodles were 12″ x 2 1/2″, I cut them to fit my 8 x 8 dish and still had 2 full noodles left, with the top covered in a layer of noodles. Maybe I should have only used 4. I sure hope it turns out good. I am not a novice cook and found it hard to stretch 1 cup of filling over a nine” square pan, same with the amount of cheese. My biggest concern right now is the saltiness.

          Reply
  52. Kim Nichols says

    May 26, 2017 at 12:24 AM

    Mine came out watery . Any tips to thicken next day?

    ★★★★★

    Reply
    • Katya says

      May 26, 2017 at 10:06 AM

      Hi Kim, my only thought is that maybe the sauce didn’t have enough time to thicken? It should not be watery. Also if you let the lasagna stand for 5-10 minutes after it’s done baking some of the moisture will steam out. Hope that helps a little.

      Reply
      • Terry says

        September 9, 2018 at 8:41 PM

        I too struggled with the sauce not thickening. 1/4 C flour to 4 C do liquid doesn’t seem adequate. Sauce smells great. It going in the oven now!

        Reply
    • Krista says

      January 13, 2019 at 4:32 PM

      Same here. My sauce also didn’t thicken. It’s in the oven now, so hopefully it still turns out ok.

      ★★★★

      Reply
      • Katya says

        January 14, 2019 at 9:39 AM

        Did you simmer the sauce long enough?

        Reply
        • Krista says

          January 14, 2019 at 10:08 AM

          The instructions stated 5 minutes and I gave it a solid 10-15 minutes. I have made cream sauces numerous times over the years and have found that the step with a roux is essential.

          Reply
          • Katya says

            January 15, 2019 at 12:40 PM

            I’m sorry it didn’t quite work out for you. It’s hard to say exactly why it didn’t thicken. But I hope you still enjoyed the lasagna.

    • christine wyatt says

      March 27, 2019 at 12:56 PM

      Mine was super runny too!

      Reply
  53. María says

    May 21, 2017 at 11:30 AM

    I will try this recipe this week, so i can eat it at lunch at my work. Only i guess that i would use a base for the bechamel (I`m not too good with this sauce)

    Thanks for the recipe!

    ★★★★★

    Reply
    • Katya says

      May 22, 2017 at 1:21 PM

      I hope you enjoy it! Sauce is not that hard at all! Just low heat and a some whisking. Let me know how you like it.

      Reply
  54. Becky says

    May 12, 2017 at 4:43 PM

    Can I make this night before? If so, any tips on reheating? I don’t want the noodles to dry out…
    I’m excited to try this for our Mothers Day Brunch!

    Reply
    • Katya says

      May 12, 2017 at 11:42 PM

      Hi Becky, you definitely can make it overnight and then just reheat in the oven on low temperature. You can also prepare the sauce and the chicken filling the night before and then just assemble and bake the next day. Whichever way you do, let me know how it turns out for you. Thanks!

      Reply
  55. Amy says

    May 11, 2017 at 8:34 AM

    You are 3 for 3 with me! I made this and we loved it. So far all your recipes have hits in my house!!

    ★★★★★

    Reply
    • Katya says

      May 11, 2017 at 1:55 PM

      So happy to hear that Amy! I so appreciate your feedback. My whole family loves this lasagna too 🙂

      Reply
  56. Sara says

    May 8, 2017 at 6:53 AM

    Do you think this would freeze well?

    Reply
    • Katya says

      May 8, 2017 at 1:04 PM

      Hi Sara, I think it should freeze okay. The noodles might just be a little softer than usual but other than that it should be okay.

      Reply
      • Alisha says

        April 9, 2019 at 2:04 PM

        Would you freeze it before you bake it? Or after…

        Reply
        • Katya says

          April 9, 2019 at 6:38 PM

          I haven’t tried freezing this specific lasagna so I can’t answer with certainty but if I was I would definitely freeze it before baking.

          Reply
  57. Valentina @ Valentina's Corner says

    April 21, 2017 at 10:30 PM

    Loving this recipe, we will be trying it very soon!. I am also loving how all of the step-by-step photos are together. Think I need to learn to do that, thank you for the idea. 🙂

    ★★★★★

    Reply
    • Katya says

      April 22, 2017 at 11:28 AM

      Thank you friend! So easy….picmonkey 🙂

      Reply
      • Kristene says

        December 30, 2018 at 8:39 PM

        This is such a good recipe. I followed the recipe with the exception of the noodles. I made them using my pasta maker. Everything turned out great! Thank you so much for the recipe!!

        ★★★★★

        Reply
        • Katya says

          December 30, 2018 at 8:42 PM

          That’s so great Kristene! Thank you so much for your feedback.

          Reply
  58. Laura says

    June 15, 2019 at 10:56 AM

    Delicious. This was a big hit with my book club girls. However, the only change I would make is to start the sauce first it takes more like 15 to 20 minutes, not five. Made the whole dish couple hours ahead of time wrapped it in foil then refrigerated until guests showed up, then popped it in the oven. Rest it for 10 min – thats key to not being watery. Everyone raved about it & wants recipe.

    ★★★★★

    Reply
  59. Katya says

    June 15, 2019 at 8:05 PM

    Thank you ! I appreciate your feedback and glad to hear you enjoyed it.

    Reply
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Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...

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