Chicken Mushroom 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:
- You’ll Love this Chicken Spinach Mushroom Lasagna
- Spinach and Mushroom Lasagna Ingredients
- How to Make Spinach Mushroom Lasagna
- Chicken Spinach Lasagna Recipe Tips
- What to Serve with Chicken Spinach and Mushroom 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 and Spinach Lasagna
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Pair it with your favorite house salad tossed in a Greek salad dressing for a well-balanced meal.
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.
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
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 1/4 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.
Chicken Spinach Lasagna Recipe Tips
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.
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 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.
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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
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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.
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!
It’s a good recipe, but all the “What is lasagna made of?” and “Let’s answer Q&A” reads poorly. Are you just trying to help your Google search results? Lasagna isn’t an exotic dish. Just cut to the chase and put all the fluff at the bottom for those that care to read it.
Correct. That’s why our “jump to recipe” button bypasses all that if you don’t want to read it.
We enjoyed this lasagna recipe very much. I used all the ingredients listed but added more cheese and lots of fresh basil. I went about it a little differently by making a roux instead of using the slurry. It was delicious! Such a nice change from tomato-based lasagna. The leftovers were fantastic, too! I’ll be making this again. Thanks for sharing the recipe!
The chicken, spinach and mushroom lasagna was very good! Soaking the lasagna no bake noodles was new for me and I also learned that in a pinch (no nutmeg in the house for some reason) that I could substitute Allspice using the same 1/4tsp measurement. It was very good. Recipe was yummy and really perfect for very cold day in Dec. served with side of steamed broccoli. Thank you! Linda
Can I prepare the night before and place im the oven the next day?
Yes – it should be just fine.
Very strange & unappealing sauce for what could have been a great recipe. I made my own Alfredo sauce but followed your recipe for the chicken/spinach mixture.
Your recipe for white sauce doesn’t make sense
It’s the weirdest recipe I’ve ever seen
Sorry but it was really bad
That’s what I thought. Ended up throwing it out and making a roux based cheese sauce. wasted a lot of milk.
I’m planning to make this tonight for dinner, I have leftover chicken and it seems like a great option. I’m wondering if I could substitute zucchini noodles for the lasagna noodles … trying to avoid carbs for a bit. Thank you.
Hi Tracy: So this lasagna is very creamy and the lasagna noodles do a good job of soaking up some of the liquid during baking. If you use zucchini noodles, most likely the lasagna will be more on the soggy side since zucchini is so high in water content but I think it will taste okay. You might just end up with a deconstructed lasagna 🙂 Let me know how it turns out for you.