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!
I tried this and we enjoyed it! I did make a couple of adjustments. I didn’t have lasagna noodles, so I used frozen cheese ravioli that I briefly thawed in the hot chicken broth from the chicken breasts I cooked following Julia’s process. I also used that liquid as my broth for the recipe. I used frozen spinach instead of fresh, and half and half instead of whole milk. I put sauce on the bottom, then a layer of cheese ravioli, then the chicken, mushroom, spinach mixture, a sprinkling of mozzarella cheese and repeat. I got 3 layers ending with the sprinkling of mozzarella cheese. Thanks, Julia for a great idea 💡
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.