CHICKEN MUSHROOM SPINACH LASAGNA

Chicken spinach lasagna offers a delicious twist on the classic recipe that you’ll want to enjoy again and again!

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

Preheat Oven:

  • Set oven to 375°F.

Cook Vegetables and Chicken Mixture:

  • Heat a large sauté pan over medium-high heat.
  • Add olive oil, then stir in onion, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp salt.
  • Sauté for 5 minutes or until mushrooms soften, stirring occasionally. Ensure any liquid has evaporated before proceeding.
  • Stir in spinach and cook until wilted and dry.
  • Remove from heat, mix in shredded chicken, and set aside.

Prepare the Sauce:

  • In a small bowl, whisk 1/2 cup chicken stock with flour to create a smooth slurry. Set aside.
  • In a small saucepan, combine the remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 tsp salt.
  • Heat over medium, stirring occasionally, until it begins to simmer.
  • Slowly whisk in the slurry and continue simmering for 5–8 minutes until thickened. Stir occasionally.
  • Mix in Parmesan cheese and remove from heat.

Assemble the Lasagna:

  • Pour 1/2 cup sauce into the bottom of a 10×10-inch baking dish.
  • Layer 2 lasagna noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella. Press noodles lightly to ensure even coverage.
  • Repeat this process 3 more times.
  • For the final layer, spread remaining sauce and top with remaining mozzarella.

Bake the Lasagna:

  • Cover with aluminum foil and bake for 25 minutes.
  • Uncover and bake for an additional 15 minutes.
  • Optional: Broil for 2–3 minutes for a golden-brown top.

Rest and Serve:

  • Let the lasagna sit for 15–20 minutes before slicing. Serve warm and enjoy!

Notes:

  • Updated Recipe (12/3/21): Adjustments were made based on reader feedback:
    • Reduced salt by 1/4 tsp.
    • Adjusted liquid ratios—reduced chicken stock by 1/2 cup and increased milk by 1/2 cup—to help the sauce thicken properly.
    • Modified the method for adding flour to prevent lumps—now using a slurry.
  • Storage Tips:
    • Store leftovers in the fridge for 3–4 days.
    • Freeze for up to 3 months and thaw overnight before reheating.
  • Common Questions:
    • Check the FAQ section in the post for troubleshooting tips. Feel free to ask additional questions in the comments!