White Chicken Lasagna with Spinach and Mushrooms Recipe
This White Chicken Lasagna with Spinach and Mushroom is a creamy, comforting twist on traditional lasagna, featuring sautéed mushrooms, fresh spinach, and tender cooked chicken layered between no-boil lasagna noodles and a rich white sauce made with Parmesan and nutmeg. Baked to perfection with mozzarella cheese on top, this hearty casserole offers a flavorful yet elegant meal perfect for family dinners or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Vegetables & 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 & Cheese
- 2 cups whole milk
- 1/2 cup shredded Parmesan cheese
- 1 1/4 cups shredded mozzarella cheese
Pantry Essentials
- 2 cups low-sodium chicken stock
- 1/4 cup all-purpose flour
- 8 no-boil (oven-ready) lasagna noodles
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F to prepare for baking the lasagna later.
- Sauté Vegetables: Heat a large sauté pan over medium-high heat. Add olive oil, then sauté onions, garlic, mushrooms, dried basil, oregano, red pepper flakes, and 1/4 teaspoon salt for about 5 minutes until mushrooms soften and all liquid has evaporated, stirring occasionally.
- Cook Spinach and Combine Chicken: Add the fresh baby spinach to the pan and cook until wilted and moisture evaporates. Remove from heat and mix in the shredded cooked chicken. Set aside this flavorful filling.
- Prepare White Sauce: In a small bowl, whisk together 1/2 cup chicken stock and the flour to create a thick slurry. In a small saucepan, combine the remaining 1 1/2 cups chicken stock, whole milk, nutmeg, and 1 teaspoon salt. Bring to a gentle simmer over medium heat, stirring occasionally. When it starts bubbling at the edges, slowly whisk in the slurry and continue to simmer for 5-8 minutes until thickened. Remove from heat and stir in the Parmesan cheese.
- Assemble Lasagna: Pour 1/2 cup of the white sauce into the bottom of a 10×10 inch square baking dish. Layer 2 lasagna noodles on top, followed by 1 cup of the chicken mixture, 1 cup of the sauce, and 1/4 cup mozzarella cheese. Repeat this layering process three more times, finishing with a layer of noodles, slightly more sauce, and the remaining mozzarella cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes. Optionally, broil for 2-3 minutes until the top is golden brown and bubbly.
- Rest: Let the lasagna stand for 15-20 minutes before cutting and serving to allow it to set for easier slicing and better flavor melding.
Notes
- Make sure to evaporate all liquid when sautéing mushrooms and spinach to avoid a watery lasagna.
- No-boil lasagna noodles save time and simplify assembly as they cook during baking.
- Let the lasagna rest after baking to help it hold together when served.
- Broiling at the end is optional but creates a beautiful golden and slightly crispy cheese topping.
- Use low-sodium chicken stock to better control the saltiness of the dish.
Keywords: White Chicken Lasagna, Spinach Lasagna, Mushroom Lasagna, Oven-Ready Noodles, Creamy White Sauce, Family Dinner, Italian Casserole
