White Chicken Mushroom Spinach Lasagna
Chicken and veggies are layered between creamy white sauce, lots of cheese, and noodles for a delicious take on lasagna.
Ingredients
- 1 white onion, diced
- 8 oz white mushrooms, sliced
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- 2 cups fresh spinach
- 2 cups cooked shredded chicken
- 2 ½ cups chicken broth
- 1 ½ cups whole milk
- ¼ tsp nutmeg
- ¼ cup all-purpose flour
- ¼ cup parmesan cheese
- 9 oven-ready lasagna noodles
- 2 ½ cups mozzarella cheese
Instructions
- Preheat oven to 375℉.
- Add olive oil to a large skillet over medium heat. Once hot, add in the sliced mushrooms, diced onion, minced garlic, dried basil, dried oregano, and salt. Stir well and let cook for 5-10 minutes, or until the veggies are soft and there is no more liquid in the pan.
- Stir in the spinach and chicken until everything is well combined and pour the mixture into a separate bowl and set aside.
- To make the sauce, add the chicken broth, milk, nutmeg, and a dash of salt to the pan where you cooked the veggies. Whisk the mixture together and bring to a simmer. Slowly whisk in the flour a little at a time. Make sure you whisk it in slowly or your sauce will become clumpy. Whisk until it starts to thicken about 5-8 minutes. Whisk in parmesan cheese for 1-2 minutes or until it melts.
- To assemble the lasagna, grease a 2 qt baking dish and pour 1 cup of sauce in the bottom of the pan. Add a layer of lasagna noodles over the sauce (you might need to break the noodles up to fit in all of the space on the baking dish), then add a layer of the chicken vegetable mixture, then sprinkle 3/4 cup of mozzarella cheese on the top. Repeat two more times for a total of three layers.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake, uncovered, for an additional 15 minutes. Enjoy!
Nutrition
Calories: 546kcal | Carbohydrates: 39g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 115mg | Sodium: 1183mg | Potassium: 652mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1696IU | Vitamin C: 6mg | Calcium: 477mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
Made this and took over to my folks house. Very tasty and everyone loved it.
I just made this tonight after coming across your youtube channel. It’s lovely! I might even try this with different noodles next time and treat it more as a casserole, since I am so bad at portioning out the layers! Thank you so much for all you do; you are so sweet and your videos are great!
I used a 9×13 pan and only got two layers. Next time I will use a smaller pan to get more layers. Aside from that, it’s pretty tasty! Thanks Julie!
Delicious. My 8×8 pan is technically 2 quarts but it was VERY full with the layers. I’ll use a larger pan next time. Prep took me closer to 30 minutes, not 15. I had only 4 oz fresh mushrooms so also added chopped artichokes (a 14 oz can, but drained weight 8.5 oz, already chopped “recipe ready”), I had standard lasagna noodles on-hand, and placed those on a sheet pan and covered with warm water to soften slightly while I prepped the filling and sauce.