White Chicken Lasagna (with Spinach & Mushroom)

This White Chicken Lasagna with Spinach and Mushroom is a creamy, comforting dish layered with tender chicken, earthy mushrooms, and vibrant spinach. The silky white sauce infused with garlic, herbs, and Parmesan perfectly coats every bite. It’s a satisfying, elegant twist on traditional lasagna that feels both hearty and light.

Why You’ll Love This Recipe

I love how this lasagna combines rich, creamy flavors with the freshness of spinach and the savoriness of chicken. The white sauce, made from scratch, is smooth and flavorful without being too heavy. I find it perfect for family dinners or when I want to impress guests with something comforting yet refined. The best part is that it uses no-boil noodles, making the process so much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ½ 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
½ tsp. red pepper flakes
1 ¼ tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
¼ cup all-purpose flour
2 cups whole milk
¼ tsp. nutmeg
½ cup shredded Parmesan cheese
8 no-boil (oven-ready) lasagna noodles
1 ¼ cups shredded mozzarella cheese

Directions

1. I start by preheating the oven to 375°F (190°C).
2. In a large skillet, I heat the olive oil over medium heat. I add the chopped onion and cook until softened, about 3–4 minutes.
3. I stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Next, I add the mushrooms, basil, oregano, red pepper flakes, and ½ teaspoon of salt. I cook until the mushrooms are soft and most of their liquid has evaporated, about 6–8 minutes.
5. I add the spinach and cook just until wilted. Then I remove the mixture from the pan and set it aside.
6. In the same skillet, I whisk together the flour and 2 tablespoons of olive oil over medium heat to form a paste. I slowly whisk in the chicken stock and milk, stirring constantly to prevent lumps.
7. I season the sauce with nutmeg and ¾ teaspoon of salt, then simmer until it thickens slightly, about 5 minutes.
8. I stir in the Parmesan cheese and mix until smooth and creamy.
9. To assemble, I spread a thin layer of the sauce in the bottom of a 9×13-inch baking dish. I place two lasagna noodles on top, then layer with the chicken, spinach-mushroom mixture, sauce, and a sprinkle of mozzarella.
10. I repeat the layers until all ingredients are used, finishing with sauce and mozzarella on top.
11. I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes until bubbly and golden.
12. I let the lasagna rest for about 10 minutes before slicing and serving.

Servings and Timing

This recipe serves about 6–8 people. It takes roughly 25 minutes to prepare and 40–45 minutes to bake, plus 10 minutes of resting time—for a total of about 1 hour and 15 minutes.

Variations

Sometimes I use rotisserie chicken for convenience or swap in turkey for a lighter version. I also like to add a handful of sun-dried tomatoes for extra flavor. For a cheesier twist, I layer in some ricotta or cottage cheese between the noodles. When I want a touch more spice, I increase the red pepper flakes or add a pinch of cayenne.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover a portion with foil and warm it in the oven at 350°F (175°C) for about 15–20 minutes. For a quicker option, I microwave it in short intervals, adding a splash of milk or cream to keep the sauce creamy. I can also freeze the lasagna, either baked or unbaked, for up to 2 months.

FAQs

Can I use regular lasagna noodles instead of no-boil?

Yes, I just cook them according to package directions before assembling the lasagna.

Can I make this lasagna ahead of time?

Absolutely—I assemble it up to a day in advance, cover it tightly, and refrigerate until ready to bake.

What’s the best chicken to use?

I like using leftover roasted or rotisserie chicken since it’s flavorful and tender.

Can I substitute the milk for a lighter option?

Yes, I sometimes use 2% milk or even a mix of milk and chicken broth to reduce richness.

How can I make this dish vegetarian?

I simply skip the chicken and add more mushrooms or cooked vegetables like zucchini or artichokes.

Can I add other cheeses?

Definitely—ricotta, fontina, or provolone all melt beautifully and add depth.

How do I prevent the lasagna from being watery?

I make sure the mushroom and spinach mixture is well cooked and drained before layering.

Can I use frozen spinach?

Yes, I thaw it completely, squeeze out excess moisture, and mix it with the mushrooms.

What can I serve with this lasagna?

I like to serve it with garlic bread and a crisp green salad for a balanced meal.

How long should I let it rest before serving?

I let it rest for about 10 minutes so the layers set and it’s easier to slice cleanly.

Conclusion

This White Chicken Lasagna with Spinach and Mushroom is one of my favorite comfort dishes. The creamy sauce, tender chicken, and layers of melted cheese create the perfect balance of flavor and texture. I love making it for cozy dinners or gatherings—it’s elegant, hearty, and always leaves everyone asking for seconds.

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