White Chicken Lasagna (with Spinach & Mushroom)
Chicken spinach lasagna is one of those recipes that always earns a spot in our weekly rotation, as it’s simple to make yet feels fresh and special every time. The chicken and spinach make it feel lighter, but you still get all that cheesy, cozy goodness.
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.
Jump to:
- WATCH: How to Make White Chicken Lasagna
- You’ll Love this Chicken Spinach Mushroom Lasagna
- White Chicken Lasagna Ingredients
- How to Make Spinach Mushroom Lasagna
- What to Serve with Chicken Spinach and Mushroom Lasagna
- How to Store Chicken Spinach Lasagna
- Chicken Spinach Lasagna Q&A
- More Favorites from Little Broken
- White Chicken Lasagna Recipe
WATCH: How to Make White Chicken Lasagna
You’ll Love this Chicken Spinach Mushroom Lasagna
With over 100 reviews and nearly a five-star rating, this veggie-filled lasagna is one of the most popular recipes on the site! Readers are singing its praises, saying things like, “This is so amazing! It was a huge hit with family and friends. A keeper recipe for sure. Thanks:)”
From the first bite, it’s easy to see why! Unlike most lasagna recipes that leave you feeling heavy, this is a lighter take that features a largely broth-based sauce.
Don’t worry, though. It’s given plenty of flavor with the addition of milk, nutmeg, and Parmesan! Then, I use no-boil lasagna noodles, which are thinner than regular lasagna noodles and absorb the flavor of the sauce so much better.
Plus, it’s easy to customize to fit your flavor preferences and dietary needs, and even better, picky eaters don’t even realize they’re eating their veggies. Not to mention, this dish makes enough for up to 8 servings and stores well.
I like to prepare an extra batch for quick meals throughout the week. However, it also makes for a great freezer meal to keep on hand for those nights when you just don’t have time to cook.
White Chicken 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
How to Make Spinach Mushroom Lasagna
See the recipe card for full information on ingredients and quantities.
In a large skillet over medium-high heat, cook onions, garlic, mushrooms, basil, oregano, and red pepper flakes, until mushrooms have softened.
Stir in spinach and cook until wilted. Off heat, stir in cooked chicken, and set it 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.
Stir in Parmesan and immediately remove off heat.
Pour half of the white sauce onto the bottom of a baking dish, top with 2 noodles, 1 cup of chicken mixture, 1 cup of sauce, and ¼ cup of mozzarella.
Repeat 3 more layers with noodles, chicken, sauce, and cheese. Cover the with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer.
What temperature to put the oven for lasagna?
You’ll need to bake the lasagna at 375 degrees F.
What to Serve with Chicken Spinach and Mushroom Lasagna
This chicken and spinach lasagna serves best with a fresh salad. Here are a few suggestions:
How to Store Chicken Spinach Lasagna
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.
Chicken Spinach Lasagna Q&A
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.
Substitute mushrooms with canned quartered artichokes or fresh zucchini. If using artichokes, add them towards the end with the chicken.
The correct order for this chicken mushroom lasagna is as follows:
noodles
chicken
sauce
cheese
Repeat for a total of 4 layers.
Yes. Cover the lasagna with aluminum foil and bake for 25 minutes and then uncover the lasagna and bake for 15 minutes more.
More Favorites from Little Broken
White Chicken Lasagna Recipe
- 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 ½ 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
- ½ tsp. red pepper flakes
- 1 ¼ tsp. kosher salt, divided
- 1 (6 oz.) bag fresh baby spinach
- 2 cups shredded cooked chicken
- 2 cups low-sodium chicken stock
- ¼ cup all-purpose flour
- 2 cups whole milk
- ¼ tsp. nutmeg
- ½ cup shredded Parmesan cheese
- 8 no-boil (oven-ready) lasagna noodles
- 1 ¼ 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 ¼ 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 ½ cup chicken stock with flour. It should be thick milky consistency. Set it aside. In a small saucepan, combine the remaining 1 ½ 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 ½ cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ 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 ¼ teaspoon. Reduced the chicken stock by ½ cup and increased the milk by ½ 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
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Made this recipe tonight. I followed the recipe, except that I doubled the amount of spinach and mixed extra Gruyere with the mozzarella cheese. I wilted the spinach and squeezed out the liquid, sauteed the mushrooms and seasoning, and added the spinach back to the skillet. This will become a recipe for anytime I am looking for that different taste. Thanks so much for posting. This is a winner.
So happy you enjoyed it! Thank you for feedback.
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!
Thank you!
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!
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!!
Thank you!
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.
Thank you!
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.