Chicken Mushroom and Spinach Lasagna
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.
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.
What is Chicken Lasagna Made Of?
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
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:
Video: How to Make Chicken Mushroom and Spinach Lasagna
More Chicken Recipes
- One-Pan Chicken with Zucchini and Corn
- One-Pan Balsamic Chicken
- Chicken Stroganoff
- One-Pot Chicken Stew
- Easy Chicken Marsala Recipe
Chicken Mushroom and 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
Keywords: comfort food, white lasagna, no boil noodles, easy
My go-to leftover chicken recipe. Love it! My sister has an unhealthy obsession with it! 🙂
I love this recipe, using left over cooked roast chicken. The sauce did look a bit runny, but when it was cooked with the pasta and roast chicken, the sauce was absorbed and delicious. A perfect consistency.
Thanks for posting this recipe .
A winner chicken dinner 😋
★★★★★
I guess because I’m Italian, I just had to make a proper béchamel (did a roux) but slightly thinner. Used porcini mushrooms. Drizzled a bit of basil pesto into one of the layers – I was out of fresh basil. Grate your own Parmigiano Reggiano and use a good fresh mozzarella – adds a ton of flavor!
★★★★★
going to make
★★★★★
I hope you enjoy it!
I made this tonight and it is superb! My husband liked it alot as well.. this is definitely a keeper and I will be making it again!
★★★★★
Thank you so much!
Very delicious, I served it at Christmas dinner.Its even better the next day!
Great flavor. Could use a bit more garlic and basil. The sauce was not thickened by the end of the cook time so added cornstarch slurry. After 5+ minutes had to add more cornstarch and then it got very thick. The finished sauce was more like gravy and tasted like uncooked flour. Maybe I’ll try 10 noodles breaking to fill in gaps, OR halve and make individual dishes. My husband and I ate this 8×8 lasagna for 3 meals.
★★★★
Can I freeze this uncooked?
Yes – it should be fine to freeze uncooked.
How about freezing it already cooked? Which would be a better way to freeze, cooked or uncooked? Thanks!
I personally like to freeze it without baking first that way it does not overcook in the oven.
I haven’t made this yet, plan to in the near future, sounds so good. Those having problems with the lumps. Take and add your flour to one of the cold liquids put in a jar and shake shake add to ingredients slowly, NO LUMPS!!
My family really loved this. A fab way to use up left over roast chicken. I found it really quick to make as had some chopped onion and used garlic paste. We only have skimmed milk and it worked fine with a little cornflour. Added a couple of rashers of smoked bacon. I saw my four year old eat a mushroom! This will be a regular for us.
★★★★★
We all Loved this, I used turkey mince as I didn’t have any chicken and I used Carnation light cooking cream 300ml with about half a cup of water added. Also used Swiss brown mushrooms, other than that followed the recipe. Was really yummy. Will definately make this again.
★★★★★
Labor intensive and time consuming to prepare with little return on flavor. Not a palate-pleasing lasagna, in my humble opinion. Love all the ingredients, so, perhaps expectations were too high.
★
I’m sorry it didn’t meet your expectations!
Can you freeze this??
Yes – it should freeze okay.
Love it Especially the sauce it was extremely delicious
Can you assemble the lasagne and then bake the next day without changing the recipe?
It should be okay that way.
Delicious ! I loved it . I am not a cook and at first I was a tad intimidated to make my own sauce. I have never done that before or made an lasagna at all. I followed your new directions for the sauce and it worked great. I’m so proud of myself and I appreciate your help! Thanks
★★★★★
I made this recipe last night as directed and when I got to the mozzarella cheese I discovered I was out. What I did was substitute Colby Jack as that is all I had. It turned out fabulous and everyone loved it. Thanks for the recipe!
★★★★★
This was great but a little salty for me. Also, the sauce could be thicker. IMO it needed a bit more punch as it was a little bland overall. However, it is a good recipe to use if you love lasagna but can’t tolerate tomatoes. I will make it again for sure!
★★★★
Hi Katya! I just wanted to comment really quick to say that I love this recipe! I’ve been making it for a while now. I loved the new idea of mixing the flour in to the chicken stock to make a slurry! Great idea! Getting lumps from the flour was the only issue I had before but even before the recipe was perfectly fine for me never had an issue! Reading through the comments I realize how many people are just on the hunt for problems. How is it that I can follow your directions and the dish has come out perfectly fine and really good each time and yet there are all of these other complaints? I do not understand people sometimes. They seem almost hostile in the comments at times. I thought I would add in a kind one. I honestly do love this dish. Thank you for the idea!
Thank you Rikki! I’m glad you’re enjoying this recipe.
This was my first lasagna I ever made. I added a Tbs of Weber’s roasted garlic and herb seasoning to the sauce because I wanted it extra garlicky, and it turned out amazing! So much easier than expected. Will definitely make this again. Thank you!
★★★★★