Introduction

White Chicken Lasagna with Spinach and Mushrooms is a creamy, comforting twist on the classic Italian favorite. Packed with tender chicken, sautéed vegetables, and a rich white sauce, it’s perfect for family dinners or special occasions.

A white baking dish holds a creamy spinach lasagna with a golden-browned cheese crust on top. The lasagna has multiple layers: a browned, bubbly cheese layer on top with fresh green spinach leaves scattered, followed by off-white creamy sauce with visible bits of spinach and pasta layers soft and slightly browned on the edges. There are spinach leaves inside the layers, giving green speckles throughout. A piece has been cut out, showing layers of soft, creamy pasta, melted cheese, and spinach inside. A slice of the lasagna is served on a white plate in the background, sitting on a white marbled surface with a silver fork nearby. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375 degrees F.
Step 2: Heat a large sauté pan over medium-high heat. When hot, add olive oil, then onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until mushrooms soften, stirring occasionally. Ensure all mushroom liquid has evaporated before proceeding.
Step 3: Stir in spinach and cook until wilted and moisture is gone. Remove from heat and stir in cooked chicken. Set the mixture aside.
Step 4: In a small bowl, whisk together 1/2 cup chicken stock and flour until thick and milky; set aside. In a saucepan, combine remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon salt. Heat over medium until simmering, stirring occasionally. Slowly whisk in the slurry and simmer until thickened, about 5–8 minutes. Stir in Parmesan cheese and remove from heat.
Step 5: Pour 1/2 cup of sauce into the bottom of a 10×10-inch baking dish. Layer 2 noodles on top, then 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella. Make sure noodles are well covered with sauce and gently press them down. Repeat layering three more times with noodles, chicken, sauce, and cheese. Use slightly more sauce and remaining cheese on the final layer.
Step 6: Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for another 15 minutes. For a golden top, broil for 2–3 minutes if desired. Let stand for 15–20 minutes before slicing and serving.

Tips & Variations

Use rotisserie chicken for a quicker prep time without sacrificing flavor.
Substitute baby kale or swiss chard for spinach for a slightly different texture and taste.
Add a pinch of smoked paprika to the sauce for a subtle smoky note.
Try mixing in some artichoke hearts or sun-dried tomatoes into the chicken mixture for added depth.
If you prefer a spicier dish, increase the red pepper flakes slightly.

Storage

Store any leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven covered with foil until heated through. For longer storage, freeze portions wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight before reheating.

How to Serve

A white rectangular baking dish filled with a golden brown, creamy layered lasagna. The top layer is bubbly melted cheese with some browned spots, scattered green spinach leaves, and small pieces of cooked mushrooms visible through the cheese. The layers underneath show creamy sauce mixed with spinach and mushrooms, and yellow lasagna noodles are slightly visible at the edges. The surface the dish is on is white marble with a red and white striped cloth corner peeking out. In the background, there are stacked white plates and a fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it, covered, before baking. Just add a few extra minutes to the baking time since it will be cold going into the oven.

Do I need to boil the noodles for this recipe?

No, this recipe uses no-boil, oven-ready lasagna noodles that soften during baking, making preparation quicker and easier.