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.
Jump to:
- Spinach and Mushroom Lasagna Ingredients
- Tips for Making Chicken Mushroom Spinach Lasagna
- How to Make Spinach Mushroom Lasagna
- Side Dishes to Serve with Chicken and Spinach Lasagna
- How to Store this Mushroom Lasagna Recipe
- Video: How to Make Mushroom Spinach Lasagna
- Chicken Spinach Lasagna Q&A
- More Favorites from Little Broken
- Chicken Mushroom Spinach Lasagna
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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
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 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
I’ve made this several times and my husband loves it! Super good with a simple Caesar salad. I had one question, my sauce always gets clumps of flour (dumplings) no matter how gradually add the flour. How can I prevent this? Also, the sauce never really thickens.
To avoid clumps, just keep on whisking. I promise they do come out and the sauce is very smooth. As far as the thickening, you can try adding a little more flour but I normally find that if you give the sauce just a little extra time –it will thicken.
I always put my liquid and flour in a jar and shake it to get he lumps out before pouring in pan to cook.????????
Hi Joei,
I mix the flour with a little room temp milk. Stir it well into a nice smooth paste. Then adding this paste to the warm broth/milk mix gives a nice smooth sauce absolutely lump free.
Hope this helps:)
To avoid the clumps, make a roux. Heat the milk/broth mixture in a separate saucepan per the recipe instructions, or pop it in the microwave until it’s hot but not boiling. In another saucepan over medium heat, whisk the flour together with a tablespoon or two of butter or olive oil. Stir it constantly for 2 minutes. At first it’ll look like crumbs, then like pie crust, then it will suddenly become far more liquidy and saucelike. When that happens, add your heated liquids to the roux about half a cup at a time. The sauce will have no lumps, and it’ll thicken up faster as well.
I always save back enough liquid from the recipe (chicken stock, cream, milk, water, etc.) to stir into the flower to make it fairly liquid, then whisk it into the hot ingredients. Keep stirring.
For a thicker sauce melted butter 1 tablespoon to 1 tablespoon flour and mix together in a cup gradually add to sauce..keep adding 1tbs butter for 1tbsp flour if you want an even thicker sauce. By mixing the flour and butter seperately you avoid lumps
Maybe slowly sift the flour into the pot, very gradually. Keep the heat very low until is starts to just lightly bubble.
Add flour to cold liquid before adding to the mixture. Does not limp is added to fold. I usually use take a bit of sauce out/let it cool then whisk in the flour or cornstarch, then add it to my mixture.
Sift thd flour before adding
I made a roux with a little butter and the flour, then added the chicken broth, milk, and parm. Sauce was creamy and thick, without lumps. Also used a whisk.
First of all, I believe that I am a darn good cook and generally make up my own dishes. Brain was feeling lazy yesterday and had leftover roast chicken so I hit google and came across this recipe…………ER_MER_GERD! This chicken lasagna is probably the best lasagna I have ever had/made (and we eat a lot of lasagna) The ONLY thing I did different was the noodle part. Came across these amazing SUPER thin, no bake dry lasagna sheets at Costco which I use all the time now. I used 4 for each layer and had 3 layers total. Daughter said, “You better save this recipe mom cause its better than yours” yeah, kinda hurt but I’ll get over it! 🙂 —If the shoe fits, buy it in every Color!
Thanks so much for the feedback! I’m so happy to hear you loved it.
I ran across this recipe a few days ago and used it to guide my first experience making homemade lasagna noodles. I questioned whether I had to cook my noodles before putting the lasagna together. Lots of opinions out there on that subject! So I made a small ramekin-size lasagna as a test and did not pre-cook my homemade noodles first. Absolutely delicious! So was the whole pan! I don’t know how I’ll ever be able to make a different lasagna as I can’t imagine a lasagna better than this one. Thank you so much! I’ll be your happiest new subscriber!
Thank you Karen! So glad to hear that.
Forget going out to eat when I can eat better and cheaper at home with this. This was absolutely amazingggg! As soon as I took at taste of the chicken mixture and the sauce without even eating a slice of lasagna, I knew this was going to be a goner! Thank you for sharing!
Gosh thanks so much! I so appreciate the feedback.
Soooooooo delicious ! Used 3 noodles per layer. Loved it!
This is a huge favorite in our house. Our baby loves it, our toddler loves it, my hubby loves it, and I do, too! It tastes so rich and is something I’d expect to eat at a restaurant. Great for company, too. Super impressive!!
Wow! Thank you so much Steph. So happy to hear you enjoyed the lasagna.
This was such a delicious meal! I did make some changes. Hubby not into onions or garlic so left those out.????
I can’t have dairy, subbed coconut full fat milk. Did use the parm but only half. I made two 5×7 casseroles, one for now one to freeze. I layered his part with cheese, mine without and marked on the foil which end was mine. I put together in the morning and baked later for dinner. Just increased the cook time by 15 min. Pan was full so did put it on a piece of foil on another pan in case it bubbled over. Glad I did. It turned out great and we both loved it, even with the changes! We have the other casserole in the freezer for a day we want a delish meal but no time. Thank you!????
Glad you enjoyed it with the modifications! Thank for feedback Kat.
How did it taste with the coconut milk? I was thinking about using this substitute.
This recipe looks very good, however, how can it be Keto friendly with lasagna noodles? Way too many carbs if you ask me.
It’s not meant to be keto friendly recipe.
Can this be made ahead?
Use zucchini sliced thinly instead of pasta noodles.
Can you use frozen spinach?
Yes – thawed and drained really well.
Hello, can I assemble this in the baking tray 5/6 hours ahead of time and then bake it? The mixture and layers will hold? Thankyou!
It should hold up but you might have to cut down the bake time a little.
Did this turn out okay? Planning on making this and assembling in advance. Was it soggy?
How did it turn out when assembled ahead of time and refrigerated and baked later?
Absolutely yummy
Husband was going for seconds
Thank you
That’s awesome! Thank you.
This was fabulous. How would you suggest reheating the leftovers?
You can reheat the lasagna in the oven at 375F, covered until heated through.
very nice and very easy! – perfect for me
Hello! This looks SO good! I’m on WW and trying to figure out how to make it slightly more guilt free – how do you think fat free half n half would work instead of milk? Thank you!
It should work. I would just keep an eye on the consistency of the mixture.
Can it be the same measurement as the milk?
Just read this comment, I’ve made this twice in the last few weeks. First time with whole milk as indicated, the 2nd time with Simply Smart Fat Free milk. I cut down on the mozzarella little too, and added a bit more basil because I love it. It was delicious. The sauce thickened fine. It was still a bit thin when I put it together but after baking and then sitting a bit, it was perfect.
Delicious! My husband, 2-year-old, and I LOVED this!! It did take a LONG time of prep, though, so it definitely won’t be a regular meal in our house… maybe just for special occasions.
One note, though: It definitely is not 8 servings! Two adults and one little toddler ate more than 1/2 of it, so I’d say it’s more like 5 or 6 servings.
Thank you! So glad you enjoyed it.
Can you use almond flour?
I haven’t tried it with almond flour as a thickener but arrowroot starch works great if you’re looking for a gluten-free alternative.
Just made this again after a year and a half, and YES it was still DELICIOUS. So time-confusing, but delicious. Served it with a side salad this time so it went a little further, but I’d still say it’s only 6 servings.
I’ve made this 5 times in the 5 weeks since I found this recipe. I subbed hearts of palm for the lasagna noodles cuz I’m doing keto and it’s AMAZING!
What a great idea! Thank you Anna. So glad you enjoyed it.
I never thought of hearts of palm. Thank you for sharing, Anna. I’m not a fan of all the noodle substitutes created for us keto peeps, but hearts of palm I think sounds yummy!
Can we substitute artichokes for mushrooms? No one in my family will eat them and I really wanna make this!
I haven’t tried it with artichokes but I think they would work well.
Made this tonight and it was a hit! Used grandmas trick of 1 tbsp of corn starch and chicken broth to quicken the thickening process but besides that followed the recipe exactly. Thank you for sharing and can’t wait to try more of your recipes!
That’s great! Thank you for the feedback.
It was wonderful. Made the recipe exactly as described, though I did us rotisserie chicken out of laziness. I would love to know Katya, how you would recommend preparing the chicken for making it from scratch. Do you roast or poach the chicken? Do you you use white meat, dark meat in this recipe, or both? Thank you!
I personally love to roast the chicken for recipes such as these. You can use white, dark, or both types of meat. I have a tutorial on how to roast meat: https://www.littlebroken.com/roasted-bone-in-chicken-breast/
You can get rotisserie chicken white meat that is in bags at Costco. I use it for all kinds of recipes. Makes great chicken salad ! It’s a new item Costco is carrying now.
I’ve purchased that exact chicken before at Costco and it’s so convenient to have on hand!
I made this with gluten and dairy free substitutes, and it was amazing. Definitely recommend.