Creamy Chicken Lasagna with Spinach and Mushrooms

This isn’t just another lasagna recipe; it’s a proven crowd-pleaser that has captured the hearts of countless home cooks. With an impressive over 100 glowing reviews and consistently achieving a near five-star rating, this veggie-packed lasagna proudly stands as one of the most celebrated recipes on our site! Our readers can’t stop raving about it, sharing sentiments like, “This is so amazing! It was a huge hit with family and friends. A keeper recipe for sure. Thanks:)”

From the very first forkful, it’s undeniably clear why this dish garners such high praise. While many traditional lasagna recipes can leave you feeling overly full and heavy, our rendition offers a wonderfully lighter experience. The secret lies in its largely broth-based sauce, which provides a delicate foundation for all the flavors to shine through without weighing you down.

But don’t let “lighter” fool you into thinking it’s lacking in taste! This lasagna is bursting with flavor, enhanced by the creamy richness of milk, a hint of warm nutmeg, and the sharp, savory notes of Parmesan cheese. Furthermore, we embrace the convenience and superior texture of no-boil lasagna noodles. These thinner noodles are fantastic because they readily absorb the delicious essence of the sauce, resulting in a perfectly integrated and flavorful bite with every layer.

Beyond its incredible taste and lighter profile, this recipe boasts remarkable versatility. It’s incredibly easy to customize, allowing you to tailor it to your specific flavor preferences or dietary considerations. Even better, it’s a stealthy way to incorporate extra vegetables into your family’s diet; picky eaters often won’t even realize they’re enjoying a wholesome, veggie-filled meal! Plus, this generous dish yields up to 8 servings, making it ideal for family dinners, entertaining guests, or simply ensuring you have delicious leftovers. It also stores exceptionally well, proving to be a true kitchen hero.

I personally love to prepare an extra batch, portioning it out for quick and effortless meals throughout the busy week. Alternatively, it serves as an excellent freezer meal, ready to be thawed and baked on those hectic evenings when cooking from scratch just isn’t an option. This thoughtful preparation ensures you always have a comforting, homemade meal within reach.

Essential Ingredients for White Chicken Lasagna

To create this mouthwatering chicken mushroom spinach lasagna, gather the following high-quality ingredients. Each plays a crucial role in building the incredible flavor profile and comforting texture of this dish:

• Olive Oil: The foundation for sautéing your aromatic vegetables.
• White Onion: Finely chopped, it adds a sweet and savory base.
• Garlic: Minced, for that indispensable aromatic depth.
• Mushrooms: Fresh white mushrooms, thinly sliced, providing an earthy umami.
• Spices: A fragrant blend including dried basil, oregano, a pinch of red pepper flakes for a subtle kick, and a whisper of nutmeg for warmth.
• Baby Spinach: Fresh and vibrant, it wilts beautifully into the layers.
• Shredded Roasted Chicken: Pre-cooked and shredded for convenience and rich flavor. You can use a rotisserie chicken or make your own roasted bone-in chicken breast.
• Chicken Stock: The base for our light, flavorful sauce. Low-sodium is recommended.
• Milk: Whole milk is preferred for a creamy, rich sauce.
• All-Purpose Flour: Used to create a roux or slurry, thickening the sauce to perfection.
• Parmesan Cheese: Freshly grated for an intense salty, nutty flavor in the sauce.
• No-Boil Lasagna Noodles: The star of easy lasagna, these thin noodles absorb flavor wonderfully.
• Mozzarella Cheese: Shredded, for that irresistible gooey, melted cheese layer.

Optimal Oven Temperature for Lasagna

For a perfectly cooked and evenly baked lasagna, you’ll need to set your oven to a consistent temperature of 375 degrees F (190°C). This temperature ensures the noodles cook through, the sauce thickens, and the cheese melts into a bubbling, golden crust without burning.

Storing and Reheating Your Chicken Spinach Lasagna

One of the many benefits of this chicken and mushroom lasagna is how wonderfully it stores, making it an excellent option for meal prepping or enjoying leftovers. Once your lasagna has fully cooled to room temperature, transfer it to an airtight container. It will remain fresh and delicious in the refrigerator for up to 4 days. For longer storage, this lasagna freezes exceptionally well and can be kept in the freezer for up to 3 months.

When you’re ready to enjoy a frozen portion, simply thaw the lasagna overnight in the refrigerator. Once thawed, transfer it to a baking dish, cover it loosely with aluminum foil, and reheat it in an oven preheated to 350 degrees F (175°C) until it’s warmed through to the center. For individual servings, you can conveniently warm them in the microwave for approximately one to two minutes, or until thoroughly heated, ensuring a quick and satisfying meal any time.

Experience a truly delicious White Chicken Lasagna, skillfully prepared with tender shredded chicken, earthy mushrooms, fresh spinach, and smooth, no-boil lasagna noodles, all brought together by a delightful, milk-based sauce. This recipe delivers a dish that is wonderfully creamy yet surprisingly light, ensuring you enjoy all the rich flavors without the heavy feeling often associated with traditional lasagna.

Ingredients

• 2 ½ Tbsp. olive oil
• 1 cup chopped white 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

1. Preheat the oven to 375 degrees F (190°C). Prepare your ingredients, ensuring all vegetables are chopped and chicken is shredded for efficient assembly.
2. Heat a large sauté pan over medium-high heat. Add the olive oil, then introduce the chopped onions, minced garlic, thinly sliced mushrooms, dried basil, oregano, red pepper flakes, and ¼ teaspoon of kosher salt. Sauté for approximately 5 minutes, stirring occasionally, until the mushrooms have softened significantly. It is crucial to continue cooking until all liquid released from the mushrooms has completely evaporated to prevent a watery filling.
3. Stir in the fresh baby spinach. Continue to cook, stirring until the spinach has fully wilted and all its moisture has evaporated. Remove the pan from the heat and gently mix in the shredded cooked chicken. Set this flavorful filling aside.
4. In a small bowl, create a flour slurry by whisking together ½ cup of chicken stock with the all-purpose flour until it forms a smooth, thick milky consistency without any lumps. Set this aside. In a separate small saucepan, combine the remaining 1 ½ cups of chicken broth, the whole milk, nutmeg, and 1 teaspoon of kosher salt. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Once you observe the mixture bubbling around the edges, gradually whisk in the prepared flour slurry. Continue whisking constantly and simmer for about 5-8 minutes until the sauce visibly thickens to a creamy consistency. Finally, stir in the shredded Parmesan cheese and immediately remove from heat.
5. Pour ½ cup of the prepared white sauce evenly onto the bottom of a 10×10-inch square baking dish. Lay 2 no-boil lasagna noodles over the sauce. Top the noodles with 1 cup of the chicken and vegetable mixture, followed by another 1 cup of white sauce, and then sprinkle with ¼ cup of shredded mozzarella cheese. Gently press down on the noodles to ensure they are well-coated with sauce. Repeat this layering sequence three more times (noodles, chicken mixture, sauce, mozzarella). The final top layer will have a slightly more generous amount of sauce and the remaining mozzarella cheese.
6. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this initial baking, remove the foil and continue to bake for an additional 15 minutes, or until the top is golden brown and the cheese is bubbly. For an extra golden crust, you may broil for 2-3 minutes at the very end, watching carefully to prevent burning. Allow the lasagna to rest, uncovered, for 15-20 minutes before cutting and serving to ensure the layers set beautifully.

Visual learner? Watch our step-by-step video above for a detailed guide on how to prepare this delectable White Chicken Lasagna.

• Recipe Update (December 3, 2021): This recipe has been thoroughly retested and updated to address valuable comments and feedback received since its initial publication on April 21, 2017. Key adjustments include: a reduction of the kosher salt by ¼ teaspoon, a decrease in chicken stock by ½ cup, and an increase in whole milk by ½ cup. These changes were made to improve sauce consistency, as many readers noted issues with thickening. The sauce has been retested multiple times and consistently thickens well with these ratios; using whole milk is highly recommended. Additionally, the method for adding flour to the milk mixture has been refined to prevent lumps. Instead of whisking flour directly into all the milk and stock, you now create a slurry with flour and a portion of the stock, then add it to the simmering milk mixture. Please note that the step-by-step pictures may still reflect the old method.
• Common Questions: We’ve included a comprehensive list of frequently asked questions and their answers within the main body of this post to address common concerns. If you have a question that hasn’t been covered, please don’t hesitate to ask in the comments section below!