OMG! This Chicken, Mushroom and Spinach Lasagna is insanely delicious! Put a fun, delicious twist to your usual lasagna with this easy recipe. This lasagna has layers of shredded chicken, mushrooms, spinach, lasagna noodles, and an impressive milk-based sauce. For a well-balanced, filling meal, serve this lasagna with your favorite salad.


2 c. shredded cooked chicken

1 c. chopped onion

2 tablespoons minced garlic

2 ½ tablespoons olive oil

8 ounces white mushrooms, thinly sliced

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1 teaspoon dried basil

1 (6-ounce) bag of fresh baby spinach

2 c. low-sodium chicken stock

2 c. whole milk

¼ c. all-purpose flour

¼ teaspoon nutmeg

½ c. shredded Parmesan cheese

1 ¼ c. shredded mozzarella cheese

8 no-boil (oven-ready) lasagna noodles

1 ¼ teaspoons kosher salt, divided

How to make Chicken Mushroom and Spinach Lasagna

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: To the hot large saute pan over medium-high heat, add the oil followed by the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp of salt. Cook for about 5 minutes, stirring often, until the mushrooms are tender and all the liquid from the mushrooms has evaporated.

Step 3: Then, add the spinach, stir, and continue to cook until wilted. When done, take the pan off the heat and add the cooked chicken. Stir and set aside.

Step 4: To make the slurry, whisk half c of the chicken stock with flour in a small bowl until thick milky consistency.

Step 5: In the meantime, combine the rest of the 1 ½ c chicken broth with milk, nutmeg, and 1 tsp salt. Bring everything to a slow simmer over medium heat, stirring often. Add the slurry while constantly stirring once the mixture begins to bubble around the edges. Let everything simmer for another 5 to 8 minutes until thickened, stirring often. Then, whisk in the Parmesan cheese. When done, take the pan off the heat.

Step 6: Into the bottom of a 10 x 10-inch square baking dish, pour half a cup of the sauce and top with 2 noodles followed by 1 c. chicken mixture, 1 c sauce, and ¼ c mozzarella. Ensure that the noodles are completely covered with the sauce. Do the same layers three times, ending with more sauce and the top with the rest of the sauce.

Step 7: Using aluminum foil, tent the baking dish. Place in the preheated oven and bake for about 25 minutes. Remove the cover and continue baking for additional 15 minutes. For a golden brown top, broil the lasagna for about 2 to 3 minutes.

Step 8: Remove from the oven when done and allow the lasagna to stand for about 15 to 20 minutes. Then, slice and serve. Enjoy!