White Chicken Mushroom Spinach Lasagna


White Chicken Mushroom Spinach Lasagna

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Recipe by Julia Pacheco Course: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 1 white onion, diced

  • 8oz white mushrooms, sliced

  • 2 tbs olive oil

  • 1 tbs minced garlic

  • 1 tsp dried basil

  • 1 tsp dreid oregano

  • 1/2 tsp salt

  • 2 cups fresh spinach

  • 2 cups cooked shredded chicken (You can use a rotisserie chicken)

  • 2 1/2 cups chicken broth

  • 1 1/2 cups whole milk

  • 1/4 tsp nutmeg

  • 1/4 cup all purpose flour

  • 1/4 cup parmesan cheese

  • 9 oven ready lasagna noodles

  • 2 1/2 cups mozzarella cheese


  • Preheat oven to 375 degrees.
  • Add olive oil to a large deep skillet over medium heat once hot add in the sliced mushrooms, diced onion, minced garlic, dried basil, dried oregano, and salt. Stir together well and let cook for 5-10 minute or until the veggies are soft and theres no more liquid in the pan. Now sitr in the spinach and chicken until everything is well combined set this mixture to the side in a separate bowl.
  • The sauce: To make the sauce over medium heat in the same pan you cooked the veggies in add the chicken broth, milk, nutmeg, and a dash of salt. Whisk this mixture together and bring up 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 (it takes me 5-8 minutes to thicken). Once the sauce is thicker whisk in parmesan cheese for 1-2 minutes or until it melts.
  • Assembling lasagna: grease a 2qt baking dish pour 1 cup of sauce to the bottom of the baking dish 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) add a layer of the chicken vegetable mixture, then sprinkle 3/4 cup of mozzarella cheese on the top. Repeat three times for a total of three layers.
  • Cover with aluminum foil bake for 25 minutes then uncover and bake for an additional 15 minutes. Enjoy!


  1. Midwest Cook

    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.

  2. Karen Warnes

    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!

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