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.
This was amazing. I live alone, so instead of making one big dish, I made several small ones and froze them. My only challenge was breaking the noodles the right size to fit the small pans. I didn’t have any milk, so I used half & half. I will definitely make this again!
I’m so glad you enjoyed it! I love the idea of making smaller portions. Thank you.
Can you put together the night before and bake the next day?
Yes it should be fine.
i used kale instead of spinach ( my girls like kale better) and used half and half instead of milk, my slurry thickened, looks good in the oven thanks for the recipe
Can you make the Chicken Mushroom and Spinach Lasagna ahead of time (like the day before)?
A lot of the readers have made this lasagna ahead of time with success. Simply assemble, cover, and bake the next day.
Husband: What do you mean this is lasagna? There’s no red sauce, it’s the wrong cheese, did you really put chicken in it?
P.S.: He loved it, and finished up the leftovers today for lunch.
Awesome recipe.. but I’ve spent half my day scrolling just to get to the bloomin method! Chill on the ‘thesis’ dude!
Dude! The 80s called and want you back 😏. I just click on the “Jump to Recipe” button and there you are.
Can this recipe be made ahead of time?
Can this be made the day before and refrigerated..?.
Made this recipe and it’s definitely a family favorite. I did cheat however due to time restraints by using jarred Alfredo sauce. I’m eager to try with your sauce, but with my cheat the whole prep took around 10 minutes. Love it and thanks for the awesome recipes!
Thank you Tim! So glad you love it.
Love this dish. I have made it twice now and we love it.
Hi Katya, I’m just starting to make this delicious-looking recipe & noticed that when you select the “2X” version, the recipe doesn’t change to a 9 X 13 pan in the instructions. Looking forward to making it now & baking it tomorrow!
I hope you enjoy it! Correct…if doubling the recipe, use a larger baking dish.
Can this be frozen? Would you cook then freeze? Or freeze then cook?
I haven’t tried freezing this lasagna but a lot of our readers have. I would assemble and freeze without cooking.
Thanks!
How long would you plan to bake it from frozen for a 9×13 pan?
I normally add 15 extra minutes to anything frozen. So you can start with that, check, and add more time if needed.
I have made this a couple of times and everyone loves it. One question. Every time I make it the noodles seem to still be. A little hard. I am making it to take to a large family gathering and I was wondering if you have any suggestions on how to get the noodles softer. Can I use regular cooed noodles. Thanks for a phenomenal recipe.
Are you using the no-boil noodles? And also when assembling the lasagna, make sure the noodles are completely covered with the sauce.
Use the Barilla oven ready noodles as the bake perfectly!
We decided to try this on a cold January evening! So very good! Such a comfort meal for a cold winter evening. We will definitely make again!
This is a great comfort food and stores well….if you even have any leftovers ha ha. I used frozen spinach because that’s what I had on hand it and gluten free pasta & flour and it turned out fine. I did use half and half instead of milk also (sometimes you just gotta go with what you have on hand and hope for the best) I didnt have any issues with a thickening sauce or with the directions, although I have been cooking a long time and impromptu is what I do. This is now part of the regular rotation since everyone loved it so much.
Made this last night for a family gathering. Used a bigger pan. I 1 1/2ed the ingredients, and placed the lasagna noodles for each layer to cover the surface of the pan breaking them as I had to. It was fantastic. I made it exactly as written. It was go into my “Things I have made and loved and will make again” board.
Made this last night for dinner with friends. It was delicious and everyone went back for a little more!
I am in the process of making this so will review later. I do have a question though. I clicked the 2 at the top to double the recipe. Ingredients did double, but I don’t think instructions do. Assembly instructions still say use 2 noodles for each layer, 1 cup chicken mixture, etc. If it’s correct that instructions are still based on the small 10×10 lasagne, it’s important that people are aware they will have to double amounts when assembling.
Correct. Only the ingredients are doubled. For the instruction, simply double the portions.
I don’t see where you add the spices ? What am I missing… Making for dinner tonight.
In step#2
My family and I enjoyed this very much!!!!thank you it was easy to make I used fresh chicken breast and just used the broth I did add some chicken bullion to add to the flavor it was definitely a make again
This recipe/ dish is amazing. I made it last night. Instant favorite. It’s going in my recipe book. Thanks so much for this ❤ I tried to add a picture of my final product but was unable to ????