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.
Chicken Spinach Lasagna
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.
Ingredients for Chicken Spinach Lasagna
To make chicken mushroom spinach lasagna, you’ll need the following ingredients:
- olive oil
- white onion
- garlic
- mushrooms
- spices – basil, oregano, red pepper flakes, nutmeg
- baby spinach
- shredded chicken
- chicken stock
- milk
- 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:
- noodles
- chicken
- sauce
- cheese
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:
- Brussels Sprouts Caesar Salad
- Zucchini Corn Salad
- Chopped Wedge Salad
- Greek Cucumber Salad
- Kale Caesar Salad
- Parmesan Arugula Kale Salad
More Chicken Recipes
- One-Pan Chicken with Zucchini and Corn
- One-Pan Balsamic Chicken
- Chicken Stroganoff
- One-Pot Chicken Stew
- Easy Chicken Marsala Recipe
Video: Watch How to Make It!
Print
Chicken Mushroom and Spinach Lasagna
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 8
- 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 1/4 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
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 1/4 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.
Notes
- 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.
Keywords: comfort food, white lasagna, no boil noodles, easy
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.
Sandy says
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!!
Katya says
Thank you!
Kate says
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!!
★★★★★
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.
Joelle says
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.
★★★★★
Katya says
Thank you! So happy to hear you loved it.
Margie says
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!
Katya says
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.
Margie says
Got it! Thanks for taking the time to answer!
Emily says
Hi! Can you add bell peppers to this? I want to try it out for my family tonight!
Katya says
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.
Leila says
I would like to make this as a freeze ahead meal. Any suggestIons?
Katya says
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.
Julie says
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!
Katya says
Zucchini is a good substitute. I would just make sure to cook it down since it has high water content.
Kara says
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!
Katya says
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.
Kat says
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.
Katya says
Thank you for the suggestion Kat!
Marian says
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!
★★★★★
Katya says
So happy to hear you enjoyed the lasagna. Thank you.
olga says
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!
★★★★★
Suzanne says
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
Katya says
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.
Irene says
Confused how long to cook. Top of recipe says one hour but bottom is less time?
Katya says
One hour is the total time it takes to make this recipe (not including prep). I would follow the time indicated in each step.
Gloria says
I am wondering if you can make this early in the day and bake later.
Denise Dahlgren says
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?
Denise Dahlgren says
Nevermind…………..I see the salt now.
J.Schodie says
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 !!!!
★★★★★
Deborah Williams says
Thought this would be bland but it was fantastic! Hubby approved! Putting this on our permanent list of favorites.
★★★★★
Monica Dalberg says
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?
Katya says
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?
Kathy says
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?
Katya says
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.
Laura says
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.
★★★★★
Katya says
Thank you ! I appreciate your feedback and glad to hear you enjoyed it.
Wendy says
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!
Katya says
Thank you so much Wendy! So glad you love this chicken lasagna.
Hiba says
Very delicious ????????
★★★★★
Katya says
Thank you Hiba!
Erin says
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.
★★★★★
Katya says
Thank you Erin! I appreciate your feedback and so glad you enjoyed the lasagna.
Darla says
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.
Laurie says
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!
★★★★★
Katya says
Thank you Laurie! So glad you enjoyed it.
Robyn Baca says
Hey there, looks wonderful. All I found at the store was regular lasgna noodles. Do I just boil them halfway before adding? Thanks!
Katya says
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!
Natalie says
Hey! This looks delicious and I was wondering how I would adjust the recipe for it to serve about 15 people?
Katya says
Hi Natalie: You can double the recipe and bake it in two separate pans. Thanks.
Gina says
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
★★★★★
Katya says
Thank you Gina! Appreciate your feedback.
Annie says
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.
★★★★★
Katya says
Thank you Annie!
Susan says
Made this tonight, delicious. Just as a my own white sauce. Going t freeze t rest. Many thanks. Susan
★★★★
Katya says
Thanks Susan! Appreciate your feedback.
Lidija says
This looks delicious! I’ll be trying it tonight for dinner
Katya says
I hope you enjoy it! Thank you!
Nan says
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.
★★★
Katya says
Thank you so much Nan! I hope you enjoy it!
Debbie Knudslien says
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.
Katya says
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!
Ann says
By far the best lasagna I’ve ever made!
I make it at least 3 times a year
Katya says
Oh wow…thank you Ann! So happy to hear you love it.
Scarlett says
Hi if i’m using frozen spinach, what would the quantity i should add?
Katya says
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.
Tala says
Hello, can I substitute spinach for arugula?
Katya says
Hi Tala. It’s hard to say as I haven’t tried it with arugula.
Jamee says
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.
Katya says
Thank you Jamee! Glad you enjoyed the lasagna and I love your twist of ingredients!
Rachel says
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!
★★★★
Katya says
Thank you Rachel!
Danielle says
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.
★★★★★
Katya says
Thank you Danielle! I’m glad you enjoyed the lasagna.
Shalene says
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.
★★★★★
Katya says
That’s awesome Shalene! Thank you so much.
Jana says
This is wonderful. Fixing it for the second time right now. Even the hubs who “hates lasagna”, loved this.
★★★★★
Katya says
Thank you Jana! So glad you all enjoyed it.
Katy says
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!
Katya says
That’s correct Katy! It seems excessive but it will actually add a lot of flavor to the lasagna. I hope you enjoy it!
Katy says
Thank you! We just finished eating it….it was delicious! And, I think I used nearly 3 tbsp garlic!
Katya says
That’s awesome! So glad you enjoyed it.
LeeAnn says
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.
★★★★★
Katya says
That’s awesome! Thanks so much LeeAnn. So happy you all are enjoying it.
Rebecca says
Hi, this recipe looks great! Anyone have nutrition info (calories, fat, protein, etc)?
Jodi Ellerie says
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.
Katya says
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.
Debbie Houston says
Are you able to prepare this and freeze without cooking as a make ahead dish? Thanks, debbie. Email is [email protected]
Katya says
Hi Debbie: to be honest I’m not so sure. I’ve never tried freezing it so I can’t answer with certainty.
Karen Alberstadt says
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!
Katya says
Thanks so MUCH Karen! So happy you and the family enjoyed it. I appreciate you taking the time to leave me your feedback.
Tracy says
Can you use canned chicken in this recipe?
Katya says
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.
Karla says
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!
Katya says
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
Quinn says
Looks delicious! Would this hold up as a freezer meal?
Thank you!
Katya says
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.
LaDell says
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.
Katya says
Thanks so much for your feedback LaDell! I hope some of the readers will find it helpful.
Mary says
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?
Katya says
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.
Mary Beth says
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.
stasia gorelov says
So Good ! Thank you for sharing this amazing recipe!
★★★★★
Katya says
Thank you Stasia! So glad that you loved it.
Ivone says
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
Katya says
That’s awesome! Thanks so much Ivone.
Miriam Sauceda says
I made this with ground turkey & nonfat milk & it was delicious! My entire family loved it!! Thank you
★★★★★
Katya says
That’s awesome! Thank you!
Patricia says
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!
★★★★★
Katya says
That’s great Patricia! So glad it worked out for you.
Karen Alberstadt says
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.
Laura Murphy says
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!
Katya says
That’s awesome Laura! Hope you enjoy the leftovers tomorrow 🙂
Michelle says
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 ????
Katya says
That’s awesome Michelle! So glad you guys loved it. Thanks so much for your feedback 🙂
Christie says
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!!
Katya says
Oh yum! That sounds good. So glad you all enjoy it!
marcy says
how long did you bake for, when you made it in a 9×13?
Janelle says
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.
Liz F says
This is so amazing! It was a huge hit with family and friends. A keeper recipe for sure. Thanks:)
★★★★★
Katya says
Thanks so much Liz! So glad you all enjoyed it!
Kathy says
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?
Katya says
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 🙂
Laura says
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.
Katya says
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.
Car says
Laura, have you made this with whole wheat noodles? If so, how did it turn out? We also prefer whole wheat.
Ruth says
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?
Katya says
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!
Brett says
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?
Katya says
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.
Rosanna says
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.
Rosanna says
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.
Kim Nichols says
Mine came out watery . Any tips to thicken next day?
★★★★★
Katya says
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.
Terry says
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!
Krista says
Same here. My sauce also didn’t thicken. It’s in the oven now, so hopefully it still turns out ok.
★★★★
Katya says
Did you simmer the sauce long enough?
Krista says
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.
Katya says
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
Mine was super runny too!
María says
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!
★★★★★
Katya says
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.
Becky says
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!
Katya says
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!
Amy says
You are 3 for 3 with me! I made this and we loved it. So far all your recipes have hits in my house!!
★★★★★
Katya says
So happy to hear that Amy! I so appreciate your feedback. My whole family loves this lasagna too 🙂
Sara says
Do you think this would freeze well?
Katya says
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.
Alisha says
Would you freeze it before you bake it? Or after…
Katya says
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.
Valentina @ Valentina's Corner says
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. 🙂
★★★★★
Katya says
Thank you friend! So easy….picmonkey 🙂
Kristene says
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!!
★★★★★
Katya says
That’s so great Kristene! Thank you so much for your feedback.