Chicken Mushroom and Spinach Lasagna
Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more!
Love creamy dishes? Try our Creamy Chicken Stew recipe.
Pair it with your favorite house salad tossed in a Greek salad 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.
Just like our chicken stroganoff recipe, it’s made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover whole roasted 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.
Spinach and Mushroom Lasagna ingredients
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 roasted chicken
- chicken stock
- milk
- all-purpose flour
- Parmesan cheese
- no-boil lasagna noodles
- mozzarella cheese
Tips for making Chicken Mushroom Spinach Lasagna
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.
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.
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 to make Spinach Mushroom 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.
What temperature to put oven for lasagna?
You’ll need to bake the lasagna at 375 degrees F.
Side dishes to serve with Chicken and Spinach Lasagna
This chicken and spinach lasagna serves best with a fresh salad. Here are a few suggestions:
How to Store this Mushroom Lasagna Recipe
Store cooled mushroom lasagna in an airtight container. It will stay fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
When you’re ready to eat, thaw frozen lasagna in the fridge overnight. Then, transfer it to a baking dish, cover it with foil, and reheat at 350 degrees just until warmed through. Alternatively, you can warm individual portions in the microwave for a minute or two.
Video: How to make Mushroom Spinach Lasagna
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.
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.
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.
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.
You certainly can but I recommend doubling the recipe then.
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.
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.
More Chicken Recipes
- One-Pan Chicken with Zucchini and Corn
- One-Pan Balsamic Chicken
- Chicken Stroganoff
- One-Pot Chicken Stew
- Easy Chicken Marsala Recipe
More Favorites from Little Broken
Chicken Mushroom Spinach Lasagna
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 8 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles.
Ingredients
- 2 1/2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1 1/4 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.
Nutrition
- 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
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?
Thank you,
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.
Thank you!
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.