If you’re on the hunt for a hearty, soul-warming dish that combines tender chicken, earthy mushrooms, and fresh spinach all layered lovingly between cheesy sheets of pasta, then this Chicken, Mushroom, and Spinach Lasagna Recipe is going to be your new best friend in the kitchen. Bursting with flavor and perfectly balanced textures, this lasagna transforms simple ingredients into a comforting meal that feels like a warm hug on a plate. It’s a family favorite for a reason, delivering richness without being too heavy, and that beautiful mix of gooey cheese, creamy sauce, and savory filling that keeps everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking this Chicken, Mushroom, and Spinach Lasagna Recipe. Each component, from the fragrant herbs to the creamy sauce, plays an essential role in building layers of flavor and texture that make this dish so irresistible.
- 2 1/2 Tbsp. olive oil: Perfect for sautéing and carrying those rich flavors.
- 1 cup chopped onion: Adds sweetness and depth to the filling.
- 2 Tbsp. minced garlic: Infuses a fragrant, savory punch.
- 8 oz. white mushrooms, thinly sliced: Brings earthiness and a meaty texture.
- 1 tsp. dried basil: For a hint of warm, herbal aroma.
- 1 tsp. dried oregano: Adds classic Italian flavor notes.
- 1/2 tsp. red pepper flakes: Just a touch to awaken the palate.
- 1 1/4 tsp. kosher salt, divided: To season every layer perfectly.
- 1 (6 oz.) bag fresh baby spinach: For bright color and fresh, leafy texture.
- 2 cups shredded cooked chicken: The hearty protein star of the dish.
- 2 cups low-sodium chicken stock: Helps create a rich, flavorful sauce base.
- 1/4 cup all-purpose flour: Thickens the sauce to a luscious consistency.
- 2 cups whole milk: Adds creaminess to the béchamel sauce.
- 1/4 tsp. nutmeg: A subtle, warming note in the sauce that balances flavors.
- 1/2 cup shredded Parmesan cheese: For sharp, savory depth in the sauce.
- 8 no-boil (oven-ready) lasagna noodles: Makes assembly quick and fuss-free.
- 1 1/4 cups shredded mozzarella cheese: Melts into irresistibly gooey, golden layers.
How to Make Chicken, Mushroom, and Spinach Lasagna Recipe
Step 1: Preheat the Oven
Start by getting your oven warmed up to 375°F (190°C). Knowing your oven is ready while you prepare makes the entire cooking process smoother, and you’ll be eager to slide your masterpiece inside.
Step 2: Prepare the Filling
In a pan, heat the olive oil and add the chopped onions, minced garlic, and thinly sliced mushrooms. Toss in the dried basil, oregano, red pepper flakes, and 1/4 teaspoon kosher salt. Sauté everything until the mushrooms soften and the onions turn translucent, around 5 minutes. This fragrant base is where the flavor foundation is laid.
Next, stir in the fresh baby spinach and cook until it wilts down beautifully. Finally, add in the shredded cooked chicken and give it all a good mix before setting the filling aside. This colorful, savory mixture is what makes this recipe truly special.
Step 3: Make the Sauce
In a separate saucepan, combine the remaining chicken stock, whole milk, nutmeg, and 1 teaspoon kosher salt. Bring this gently to a simmer—slow and steady will help the flavors meld. Once it’s bubbling, whisk in the flour mixture gradually to avoid lumps, and let it simmer until thickened, about 5 to 8 minutes. Stir in the Parmesan cheese until it melts into the sauce, making it luxuriously creamy, then remove from heat to keep it warm.
Step 4: Assemble the Lasagna
Grab your baking dish and start layering. Begin with a ladle of the rich sauce, then arrange a few lasagna noodles. Spread a portion of the chicken, mushroom, and spinach filling, then cover with more sauce. Repeat these layers three more times, making sure you finish with a generous topping of sauce and the remaining mozzarella cheese for that irresistible bubbly crust.
Step 5: Bake the Lasagna
Slide your assembled lasagna into the preheated oven and bake until it’s bubbling and golden on top—about 35 to 40 minutes. Once out of the oven, let it rest for 15 to 20 minutes before slicing. This step allows the lasagna to set perfectly, so you get those neat, satisfying pieces on the plate.
How to Serve Chicken, Mushroom, and Spinach Lasagna Recipe
Garnishes
Fresh herbs like chopped basil or parsley sprinkled on top add a burst of color and fresh aroma that brightens each bite. A light drizzle of high-quality extra virgin olive oil can also enhance the richness without overpowering the layered flavors.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil for contrast. Roasted vegetables or a side of garlic bread can round out the meal, making it perfect for leisurely family dinners or weekend entertaining.
Creative Ways to Present
Try serving individual portions in small ramekins or deep-dish bowls for a cozy, personalized touch. You could also sprinkle toasted pine nuts on top for a subtle crunch twist or accompany each serving with a small bowl of marinara to add a juicy tang.
Make Ahead and Storage
Storing Leftovers
Wrap leftover lasagna tightly with plastic wrap or keep it in an airtight container in the refrigerator. It will stay delicious for up to 3–4 days, giving you easy meals that feel just as comforting as fresh.
Freezing
This Chicken, Mushroom, and Spinach Lasagna Recipe freezes beautifully. Portion it out before baking or freeze the whole dish after cooling completely. Wrap it well in foil and plastic wrap to avoid freezer burn. It can be frozen for up to 3 months and thawed overnight in the refrigerator before reheating.
Reheating
For the best texture, reheat leftovers in the oven at 350°F (175°C) covered with foil to retain moisture, for about 20 minutes, or until warmed through. You can also microwave individual portions, but be sure to cover loosely to keep the moisture locked in.
FAQs
Can I use fresh lasagna noodles instead of no-boil?
Absolutely! Fresh noodles can lend a different texture but you might want to pre-cook them slightly or adjust your layering liquid to ensure the noodles soften fully in the oven.
Is it possible to make this recipe vegetarian?
Yes, simply omit the chicken and add extra mushrooms or a protein like cooked lentils or tofu for a vegetarian twist while keeping all the other flavors intact.
Can I prepare this recipe ahead of time before baking?
Definitely. You can assemble the lasagna a day in advance, keep it refrigerated, and bake it just before serving. This helps the flavors meld even more.
What can I substitute for whole milk in the sauce?
You can use 2% milk or a mix of milk and cream for richness, but whole milk provides the best balance of creaminess without overpowering the sauce.
How spicy is the red pepper flakes addition?
The 1/2 teaspoon adds just a gentle warmth to the dish, but you can adjust or omit it if you prefer a milder flavor — the lasagna remains delicious either way.
Final Thoughts
This Chicken, Mushroom, and Spinach Lasagna Recipe is one of those dishes that feels like a little celebration every time it comes to the table. It’s comforting, flavorful, and surprisingly easy to make with ingredients you probably already love. Give it a try, share it with your favorite people, and enjoy the cozy satisfaction of homemade lasagna that’s as wholesome as it is delicious.
Print
Chicken, Mushroom, and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Description
This Chicken, Mushroom, and Spinach Lasagna is a comforting and savory family favorite combining tender shredded chicken, sautéed mushrooms and spinach, flavorful herbs, and a creamy Parmesan sauce layered between no-boil lasagna noodles. Baked to bubbly golden perfection, this dish makes a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
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
- 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
- 2 cups whole milk
- 1/4 tsp. nutmeg
- 1 tsp. kosher salt
- 1/2 cup shredded Parmesan cheese
For Assembly
- 8 no-boil (oven-ready) lasagna noodles
- 1 1/4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add 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 mushrooms soften. Add fresh baby spinach and cook until wilted. Stir in shredded cooked chicken and remove from heat; set the filling aside.
- Make the Sauce: In a saucepan, combine the remaining chicken stock, whole milk, nutmeg, and 1 teaspoon kosher salt. Bring to a slow simmer over medium heat. Once bubbling, whisk in the all-purpose flour slurry until the sauce thickens, about 5-8 minutes. Stir in shredded Parmesan cheese and remove from heat.
- Assemble the Lasagna: Spread a small layer of sauce on the bottom of a baking dish. Place no-boil lasagna noodles in a single layer over the sauce. Add a layer of the chicken and vegetable filling, followed by sauce. Repeat these layers three more times, finishing with a final layer of sauce and topping with shredded mozzarella cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese on top is melted and golden brown. Let the lasagna stand for 15-20 minutes before slicing and serving to allow it to set.
Notes
- Using no-boil lasagna noodles saves preparation time and simplifies assembly.
- For a spicier dish, increase the red pepper flakes to taste.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure the sauce is thick enough before layering to avoid a runny lasagna.
