Description

This Chicken, Mushroom, and Spinach Lasagna is a delicious and hearty family favorite that combines tender chicken, sautéed mushrooms, fresh spinach, and a creamy Parmesan sauce layered between no-boil lasagna noodles. Baked to golden perfection with a melted mozzarella topping, it’s a comforting and satisfying meal perfect for weeknight dinners or special occasions.

Ingredients

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For the Filling

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
1/4 tsp. kosher salt (for sautéing)
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken

For the Sauce

2 cups low-sodium chicken stock
1/4 cup all-purpose flour (for slurry)
2 cups whole milk
1/4 tsp. nutmeg
1 tsp. kosher salt (for sauce)
1/2 cup shredded Parmesan cheese

For Assembly

8 no-boil (oven-ready) lasagna noodles
1 1/4 cups shredded mozzarella cheese

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Instructions

Preheat your oven: Set your oven to 375°F (190°C) to prepare it for baking the lasagna later.
Prepare the Filling: Heat olive oil in a large skillet 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 become translucent. Add the fresh baby spinach and cook just until wilted. Finally, stir in the shredded cooked chicken, then remove from heat and set aside.
Make the Sauce: In a medium saucepan, combine the chicken stock, whole milk, nutmeg, and 1 teaspoon kosher salt. Bring this mixture to a slow simmer over medium heat. In a separate small bowl, whisk the flour with a little bit of the milk mixture to create a slurry. Once the stock and milk mixture bubbles, whisk in the slurry and continue to cook, stirring frequently, until the sauce thickens, about 5 to 8 minutes. Stir in the shredded Parmesan cheese then remove the sauce from heat.
Assemble the Lasagna: In a 9×13 inch baking dish, spread a thin layer of sauce on the bottom. Layer 2 lasagna noodles over the sauce, then add one-third of the filling mixture, followed by a layer of sauce. Repeat layering noodles, filling, and sauce two more times. End with a final layer of sauce and sprinkle the shredded mozzarella cheese evenly on top.
Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for about 40 minutes. After baking, remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and bubbly with a slight golden color.
Rest and Serve: Once out of the oven, let the lasagna stand for 15 to 20 minutes. This resting period helps the lasagna set up, making it easier to slice and serve.

Notes

Using no-boil lasagna noodles saves time and eliminates the need to pre-cook noodles.
Ensure the chicken is thoroughly cooked and shredded before adding to the filling.
You can prepare the sauce in advance and refrigerate it until ready to assemble.
For a spicier version, increase the amount of red pepper flakes to taste.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American