Try this creamy yet light chicken, mushroom, and spinach lasagna, made with tender shredded chicken, earthy mushrooms, and fresh spinach. Using no-boil lasagna noodles and a rich milk-based sauce, this dish is indulgent without being overwhelming—each bite is full of flavor without the heaviness of traditional lasagna.
INGREDIENTS
- 2 1/2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 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 your oven to 375°F.
- Heat a large sauté pan over medium-high heat. Add oil, then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for about 5 minutes, or until the mushrooms are soft and all their liquid has evaporated, stirring occasionally.
- Stir in the spinach and cook until wilted and its moisture has evaporated. Remove from heat and mix in the cooked chicken. Set aside.
- In a small bowl, create a slurry by whisking together 1/2 cup of chicken stock with flour until smooth and thick, like milk. Set aside. In a separate saucepan, combine the remaining 1 1/2 cups of chicken broth, milk, nutmeg, and 1 teaspoon of salt. Heat over medium heat until it starts to bubble around the edges. Whisk in the slurry continuously, then simmer for 5-8 minutes until thickened. Stir in the Parmesan cheese, then remove from heat.
- Spread 1/2 cup of the sauce in the bottom of a 10×10-inch baking dish. Layer with 2 lasagna noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of mozzarella, ensuring the noodles are covered with sauce (you can press them down lightly). Repeat the layering process three more times, finishing with a final layer of noodles, sauce, and the remaining cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes. For a golden-brown top, broil for 2-3 minutes if desired. Allow the lasagna to rest for 15-20 minutes before cutting and serving.
NOTES
- Reduced Salt: Decreased by 1/4 teaspoon.
- Adjusted Liquids: Reduced the chicken stock by 1/2 cup and increased the milk by 1/2 cup, as many of you mentioned the sauce was not thickening properly. Be sure to use whole milk for best results.
- Modified Flour Method: To address issues with flour lumps, the flour is now combined with some of the stock to make a slurry before adding to the simmering milk. This change improves the consistency of the sauce. Note that the step-by-step pictures still show the old method.
CONCLUSION
This chicken, mushroom, and spinach lasagna is a delightful fusion of flavors and textures. The savory chicken, earthy mushrooms, and tender spinach create a harmonious balance that is both comforting and satisfying. The layers of creamy ricotta cheese and rich tomato sauce complement the filling perfectly, creating a truly unforgettable dish. Whether you’re hosting a dinner party or simply craving a hearty meal, this lasagna is sure to impress.
