This White Chicken Spinach Lasagna for Two layers tender chicken, mushrooms, wilted spinach and a creamy white sauce with lasagna noodles, shredded mozzarella, grated Parmesan and cottage or ricotta cheese for a comforting, elegant meal.
Table of Contents
- How to make Chicken Mushroom Spinach Lasagna
- For the White Sauce
- For the Lasagna
- To Assemble
- You may also enjoy
This recipe is perfect for lunch, dinner, or a cozy date night for two. After baking, cut the lasagna into four equal squares and stack two pieces over the other two to create two generous double-stacked servings.
If you prefer, use leftover rotisserie chicken instead of raw boneless chicken—just add it during the assembly step.
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How to make Chicken Mushroom Spinach Lasagna
Preheat the oven to 375°F (190°C).
Dice the mushrooms and chicken into small, even pieces for quick, uniform cooking.
Break each no-boil lasagna noodle in half so they fit an 8×8-inch dish.
For the White Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced onion and garlic and cook briefly until fragrant.
Sprinkle in the flour and stir to combine, then whisk in the chicken broth and milk. Continue stirring until the sauce thickens, about 2 minutes.
Remove from heat and season with Italian seasoning, salt, and freshly ground black pepper. Set aside.
For the Lasagna
Heat the olive oil in a large nonstick skillet over medium heat. Add the diced chicken and mushrooms and cook until the chicken is no longer pink, about 5 minutes.
Stir in the fresh baby spinach and cook just until wilted. Remove from heat and set aside.
To Assemble
Spray an 8×8-inch baking dish with nonstick spray. Spread half of the white sauce across the bottom of the dish.
Arrange three lasagna noodle halves over the sauce. Add half of the chicken, mushroom and spinach mixture. Spoon the cottage or ricotta cheese over the mixture and spread gently if using cottage cheese.
Sprinkle with half of the mozzarella and half of the Parmesan cheese.
Repeat the layers: sauce, noodle halves, remaining chicken mixture and cheeses—omit the cottage or ricotta on top layer if desired. Cover tightly with aluminum foil.
Bake on the middle rack for 35 minutes, placing a baking sheet on the lower rack to catch any drips. Remove the foil and bake uncovered for another 10 minutes until the lasagna is hot and bubbly.
Let the lasagna cool for 5–10 minutes before slicing. Cut into four equal squares, then stack two pieces over the other two to form two double-stacked portions. Garnish with chopped fresh parsley if you like.
You may also enjoy
- Crock Pot Creamy White Chicken Chili
- Chicken Florentine Lasagna
- Individual Lasagna
- Spinach Artichoke Chicken Pasta
- Slow Cooker Chicken Cacciatore
White Chicken Spinach Lasagna Recipe
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Equipment
- 12″ high-sided skillet
- 8×8 casserole dish
Ingredients
For the White Sauce:
- 2 Tablespoons butter
- 2 Tablespoons minced onion
- 1 teaspoon minced garlic
- 1 Tablespoon all-purpose flour
- ½ cup unsalted chicken broth
- ½ cup milk
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
For the Chicken Lasagna:
- 3 no‑boil oven‑ready lasagna noodles
- 1 teaspoon olive oil
- ½ pound boneless chicken, diced
- 4 ounces button mushrooms, diced
- 1 cup shredded mozzarella cheese
- ½ cup cottage cheese (or ricotta)
- 5 ounces fresh baby spinach
- ½ cup grated Parmesan cheese
- Parsley for garnish, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Dice the mushrooms and chicken.
- Break each no‑boil lasagna noodle in half.
For the White Sauce:
- Melt butter in a medium saucepan over medium heat. Add minced onion and garlic and cook until fragrant.
- Stir in the flour, then whisk in chicken broth and milk. Cook, stirring, until the sauce thickens, about 2 minutes.
- Remove from heat and stir in Italian seasoning, salt, and pepper.
For the Lasagna:
- Heat olive oil in a large nonstick skillet over medium heat.
- Add chicken and mushrooms; cook until chicken is done, about 5 minutes.
- Add spinach and cook until just wilted. Remove from heat.
To Assemble:
- Spray an 8×8‑inch baking dish with nonstick spray.
- Spread half of the white sauce over the bottom of the dish.
- Lay three lasagna noodle halves over the sauce.
- Top with half of the chicken, mushroom and spinach mixture.
- Spoon on the cottage or ricotta cheese and spread gently if using cottage cheese.
- Sprinkle with half the mozzarella and half the Parmesan.
- Repeat layers (omit the cottage/ricotta on the top layer if you prefer).
- Cover with foil and bake 35 minutes on the middle rack with a baking sheet on the lower rack.
- Remove foil and bake another 10 minutes until hot and bubbly.
- Cool 5–10 minutes before serving.
- Cut into four pieces, stack two pieces over the other two to make two servings, and garnish with parsley.
Notes
- Leftover rotisserie chicken can replace raw chicken—add it while assembling the layers.
- We slice into four equal pieces and stack two over the other two to create two plated double-stacked servings.
- Ricotta won’t melt like mozzarella and will remain in creamy clumps after baking, which is normal and desirable in many baked pasta dishes.
Nutrition
Calories: 420 kcal
Carbohydrates: 27 g
Protein: 32 g
Fat: 21 g
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Hi there, and a warm welcome! I’m Zona House, and I love sharing simple, satisfying recipes.
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