Description

This Chicken, Mushroom, and Spinach Lasagna is a comforting family favorite combining tender shredded chicken, sautéed mushrooms and spinach, and a creamy Parmesan-infused béchamel sauce layered between no-boil lasagna noodles. Baked to golden perfection with mozzarella on top, it’s a hearty meal perfect for gatherings or cozy dinners.

Ingredients

Scale

Vegetable & Aromatics

2 1/2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 (6 oz.) bag fresh baby spinach

Herbs & Seasonings

1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1 1/4 tsp. kosher salt, divided
1/4 tsp. nutmeg

Proteins

2 cups shredded cooked chicken

Dairy

2 cups whole milk
1/2 cup shredded Parmesan cheese
1 1/4 cups shredded mozzarella cheese

Pantry Staples

2 cups low-sodium chicken stock
1/4 cup all-purpose flour
8 no-boil (oven-ready) lasagna noodles

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
Prepare the Filling: In a skillet, heat 2 1/2 tablespoons olive oil over medium heat. Add the chopped onions, minced garlic, sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon kosher salt. Sauté for about 5 minutes until the mushrooms soften and the onions are translucent. Next, add the fresh baby spinach and cook until wilted. Stir in the shredded cooked chicken and then remove from heat; set aside.
Make the Sauce: In a saucepan, combine the remaining chicken stock, whole milk, nutmeg, and 1 teaspoon kosher salt. Bring the mixture to a slow simmer over medium heat. Once it begins to bubble, whisk in the all-purpose flour slurry (flour mixed with a little water or milk to prevent lumps) and continue to simmer while whisking regularly until the sauce thickens, about 5 to 8 minutes. Stir in the shredded Parmesan cheese until melted and smooth, then remove the sauce from heat.
Assemble the Lasagna: In a greased baking dish, spread a thin layer of the béchamel sauce. Layer four no-boil lasagna noodles evenly over the sauce. Add a layer of the chicken, mushroom, and spinach filling. Pour more béchamel sauce over the filling. Repeat this layering process three more times, ending with a layer of sauce topped with the shredded mozzarella cheese.
Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake uncovered at 375°F (190°C) for approximately 40 to 45 minutes until the top is golden and bubbly.
Rest before Serving: After baking, let the lasagna stand for 15 to 20 minutes to set and cool slightly. This resting time helps the layers to firm up, making it easier to slice and serve.

Notes

Use no-boil (oven-ready) noodles for convenience and reduced cooking time.
If shredded cooked chicken is not available, rotisserie chicken or leftover roasted chicken works well.
Be careful not to overcook the béchamel sauce; it should be thick enough to coat the back of a spoon.
Letting the lasagna rest after baking ensures cleaner slices and better presentation.
Feel free to add extra vegetables such as zucchini or bell peppers for added color and nutrition.