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.
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 and used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.
Everything is 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.
What is Chicken Lasagna Made Of?
To make chicken mushroom spinach lasagna, you’ll need the following ingredients:
- olive oil
- white onion
- spices – basil, oregano, red pepper flakes, nutmeg
- baby spinach
- shredded chicken
- chicken stock
- all-purpose flour
- Parmesan cheese
- no-boil lasagna noodles
- mozzarella cheese
Chicken Spinach Lasagna Q&A
Before we get to how to make the chicken mushroom spinach lasagna, let’s answer some frequently asked questions. If you have a question that’s not included, let me know in the comments below.
What is the difference between oven ready lasagna noodles and regular noodles?
Oven-ready or no-boil lasagna noodles do not need to be boiled before using. They soften during baking. Whereas regular noodles need to be boiled or at least par-boiled before use.
How do you substitute no-boil lasagna noodles for regular noodles?
Fill a large rectangular dish with the hottest tap water. Add regular 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.
Should spinach be cooked before putting in lasagna?
Yes. The spinach is high in water content and has to be cooked before adding to the lasagna, otherwise, it will make the lasagna soggy and/or watery. Use fresh baby spinach or frozen-thawed and drained spinach.
What can I substitute for mushrooms?
Substitute mushrooms with canned quartered artichokes or fresh zucchini. If using artichokes, add them towards the end with the chicken.
Can I make this lasagna in a 9X13 pan?
You certainly can but I recommend doubling the recipe then.
What is the correct order to layer a lasagna?
The correct order for this chicken mushroom lasagna is as follows:
Repeat for a total of 4 layers.
What temperature to put oven for lasagna?
You’ll need to bake the lasagna at 375 degrees F.
Do you cover lasagna with foil when baking?
Yes. Cover the lasagna with aluminum foil and bake for 25 minutes and then uncover the lasagna and bake for 15 minutes more.
How long should you let the lasagna rest before cutting?
Let the lasagna rest for about 15-20 minutes, uncovered, before cutting and serving. This lasagna is very creamy and if you cut into it right away, it will fall apart.
Why is my lasagna soupy?
Here are few tips to make sure your lasagna is not watery and runny:
- Cook the mushrooms and spinach until all of the liquid has evaporated. Both are high in water content and therefore you’ll want to cook them down until no liquid is left in the pan.
- Allow the white sauce to simmer until thickened so any all moisture can evaporate.
How to Make Chicken and Spinach Lasagna
Make the Chicken Filling: In a large skillet over medium-high heat, cook onions, garlic, mushrooms, basil, oregano, and red pepper flakes. Season with salt and cook until mushrooms have softened and all of the liquid has evaporated.
Stir in spinach and cook until wilted. Off heat, stir in cooked chicken, and set it aside.
Make the White Sauce: In a small bowl make a slurry by whisking together the flour and 1/2 cup of chicken stock. Set aside. In a small saucepan, combine the remaining chicken stock, milk, nutmeg, and salt. Bring to a gentle simmer and then gradually whisk in the flour slurry. Simmer until thickened, about 5-10 minutes. Stir in Parmesan and immediately remove off heat.
Assemble and Bake: Pour half of the white sauce onto a bottom of a baking dish, top with 2 noodles, 1 cup of chicken mixture, 1 cup sauce, and 1/4 cup of mozzarella. Repeat 3 more layers with noodles, chicken, sauce, and cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. Rest for 15-20 minutes before serving.
Serving Side Dishes
This chicken and spinach lasagna serves best with a fresh salad. Here are a few suggestions:
Video: How to Make Chicken Mushroom and Spinach Lasagna
More Chicken Recipes
- One-Pan Chicken with Zucchini and Corn
- One-Pan Balsamic Chicken
- Chicken Stroganoff
- One-Pot Chicken Stew
- Easy Chicken Marsala Recipe
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
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.
- 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 1/4 tsp. kosher salt, divided
- 1 (6 oz.) bag fresh baby spinach
- 2 cups shredded cooked chicken
- 2 cups low-sodium chicken stock
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 tsp. nutmeg
- 1/2 cup shredded Parmesan cheese
- 8 no-boil (oven-ready) lasagna noodles
- 1 1/4 cups shredded mozzarella cheese
- 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 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid from the mushrooms has evaporated before moving to step 3.
- Stir in spinach; cook until wilted and all of its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set it aside.
- In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. It should be thick milky consistency. Set it aside. In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occassionally. Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop. Simmer until thickened, about 5-8 minute, whisking occassionally. 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 15-20 minutes before cutting and serving.
- Recipe Update 12/3/21: This recipe has been retested and updated to reflect some of the comments/feedback since originally published on 4/21/17. Here are the changes that I’ve made: Reduced the salt by 1/4 teaspoon. Reduced the chicken stock by 1/2 cup and increased the milk by 1/2 cup as many of you mentioned that the sauce was not thickening for you. I’ve retested the sauce many times and it does thicken. Make sure to use whole milk. Also, I changed the method of how the flour is added to the milk mixture as many of you had trouble getting the flour lumps out of the sauce. So now instead of whisking the flour directly into all of the milk and stock, you can make a slurry with flour and some of the stock and add to simmering milk. Please note the step-by-step pictures still reflect the old method.
- Common Questions: I included common questions and answers in the body of the post. If there is a question that I missed, please feel free to ask in the comments below.
- Serving Size:
- Calories: 328
- Sugar: 5.6 g
- Sodium: 812.7 mg
- Fat: 10.1 g
- Carbohydrates: 33.5 g
- Protein: 24.4 g
- Cholesterol: 39 mg
Keywords: comfort food, white lasagna, no boil noodles, easy
i have a lot of fresh oregano and basil, can i used that instead of dried?
I think that would be even better!
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!
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!
That’s great! So happy you enjoyed it.
Thank you Katya for sharing this delicious recipe.
The entire family enjoyed this dish.
Full of flavour.
That’s so great to hear! Thank you Margie for your feedback.
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.
So happy to hear that! Thanks for feedback Kelly.
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! Homemade noodles sound delicious!
Can this be frozen before you bake it?
Yes – it should be totally fine.
I made this added a can artichokes to the chicken mix, then substituted thin sliced zucchini for the noodles and it was amazing!!
I love that! Sliced zucchini sounds very delicious.
I has made this per the recipe about four times, and we love it!!
However, your idea of sliced zucchini in place of the noodles sounds wonderful!!
This was awesome! I made it exactly as the recipe called for. I usually do that the first time and then change—if I change it before trying it how would I know which was better?!! Anyway I’m going to kick up the heat a little in the sauce with a little cayenne pepper and switch out the spinach with kale because I like the earthy mushroom flavor and the texture the kale will give it!!
Made this today and it was amazing. We made the pasta from scratch and with the sauce it was simply fantastic!!!! Highly recommend.
Pasta from scratch sounds amazing! So glad you enjoyed it. Thank you for feedback.
Can this be made ahead of time (in the morning) except for baking, to be baked later (evening)?
Yes, it definitely can. Simply cover and keep refrigerated until ready to bake.
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.
That sounds delicious! Thank you Karen!
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
I love your substitutions! Thank you for your feedback Helen. I so appreciate that.
Can I use regular lasagna noodles pre cooked , Will it alter the cooking time
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.
Hi! Looks delicious I was wondering do you know how much one serving of this is?
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.
I have made this several times and my family loves it every time. I’ve substituted manicotti noodles for the lasagna…it was delicious.
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.
Thank you for your feedback Alex! So glad to hear that.
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?
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.
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.
Thank you! So happy to hear you loved it.
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!
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.
Got it! Thanks for taking the time to answer!
Hi! Can you add bell peppers to this? I want to try it out for my family tonight!
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.
I would like to make this as a freeze ahead meal. Any suggestIons?
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.
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!
Zucchini is a good substitute. I would just make sure to cook it down since it has high water content.
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.
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.
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.
Thank you for the suggestion Kat!
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!
So happy to hear you enjoyed the lasagna. Thank you.
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!
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
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.
Confused how long to cook. Top of recipe says one hour but bottom is less time?
One hour is the total time it takes to make this recipe (not including prep). I would follow the time indicated in each step.
I am wondering if you can make this early in the day and bake later.
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?
Nevermind…………..I see the salt now.
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 !!!!
Thought this would be bland but it was fantastic! Hubby approved! Putting this on our permanent list of favorites.
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?
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?
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?
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.
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.
Thank you ! I appreciate your feedback and glad to hear you enjoyed it.
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!
Thank you so much Wendy! So glad you love this chicken lasagna.
Very delicious ????????
Thank you Hiba!
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.
Thank you Erin! I appreciate your feedback and so glad you enjoyed the lasagna.
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.
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!
Thank you Laurie! So glad you enjoyed it.
Hey there, looks wonderful. All I found at the store was regular lasgna noodles. Do I just boil them halfway before adding? Thanks!
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!
Hey! This looks delicious and I was wondering how I would adjust the recipe for it to serve about 15 people?
Hi Natalie: You can double the recipe and bake it in two separate pans. Thanks.
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
Thank you Gina! Appreciate your feedback.
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.
Thank you Annie!
Made this tonight, delicious. Just as a my own white sauce. Going t freeze t rest. Many thanks. Susan
Thanks Susan! Appreciate your feedback.
This looks delicious! I’ll be trying it tonight for dinner
I hope you enjoy it! Thank you!
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.
Thank you so much Nan! I hope you enjoy it!
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.
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!
By far the best lasagna I’ve ever made!
I make it at least 3 times a year
Oh wow…thank you Ann! So happy to hear you love it.
Hi if i’m using frozen spinach, what would the quantity i should add?
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.
Hello, can I substitute spinach for arugula?
Hi Tala. It’s hard to say as I haven’t tried it with arugula.
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.
Thank you Jamee! Glad you enjoyed the lasagna and I love your twist of ingredients!
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!
Thank you Rachel!
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.
Thank you Danielle! I’m glad you enjoyed the lasagna.
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.
That’s awesome Shalene! Thank you so much.
This is wonderful. Fixing it for the second time right now. Even the hubs who “hates lasagna”, loved this.
Thank you Jana! So glad you all enjoyed it.
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…
That’s correct Katy! It seems excessive but it will actually add a lot of flavor to the lasagna. I hope you enjoy it!
Thank you! We just finished eating it….it was delicious! And, I think I used nearly 3 tbsp garlic!
That’s awesome! So glad you enjoyed it.
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.
That’s awesome! Thanks so much LeeAnn. So happy you all are enjoying it.
Hi, this recipe looks great! Anyone have nutrition info (calories, fat, protein, etc)?
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.
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.
Are you able to prepare this and freeze without cooking as a make ahead dish? Thanks, debbie. Email is [email protected]
Hi Debbie: to be honest I’m not so sure. I’ve never tried freezing it so I can’t answer with certainty.
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!
Thanks so MUCH Karen! So happy you and the family enjoyed it. I appreciate you taking the time to leave me your feedback.
Can you use canned chicken in this recipe?
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.
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!
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
Looks delicious! Would this hold up as a freezer meal?
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.
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.
Thanks so much for your feedback LaDell! I hope some of the readers will find it helpful.
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?
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.
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.
So Good ! Thank you for sharing this amazing recipe!
Thank you Stasia! So glad that you loved it.
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
That’s awesome! Thanks so much Ivone.
I made this with ground turkey & nonfat milk & it was delicious! My entire family loved it!! Thank you
That’s awesome! Thank you!
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!
That’s great Patricia! So glad it worked out for you.
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.
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!
That’s awesome Laura! Hope you enjoy the leftovers tomorrow 🙂
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 ????
That’s awesome Michelle! So glad you guys loved it. Thanks so much for your feedback 🙂
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!!
Oh yum! That sounds good. So glad you all enjoy it!
how long did you bake for, when you made it in a 9×13?
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.
This is so amazing! It was a huge hit with family and friends. A keeper recipe for sure. Thanks:)
Thanks so much Liz! So glad you all enjoyed it!
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?
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 🙂
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.
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.
Laura, have you made this with whole wheat noodles? If so, how did it turn out? We also prefer whole wheat.
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?
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!
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?
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.
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.
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.
Mine came out watery . Any tips to thicken next day?
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.
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!
Same here. My sauce also didn’t thicken. It’s in the oven now, so hopefully it still turns out ok.
Did you simmer the sauce long enough?
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.
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.
Mine was super runny too!
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!
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.
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!
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!
You are 3 for 3 with me! I made this and we loved it. So far all your recipes have hits in my house!!
So happy to hear that Amy! I so appreciate your feedback. My whole family loves this lasagna too 🙂
Do you think this would freeze well?
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.
Would you freeze it before you bake it? Or after…
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.
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. 🙂
Thank you friend! So easy….picmonkey 🙂
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!!
That’s so great Kristene! Thank you so much for your feedback.