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
Scale
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.
