Creamy Chicken Spinach Lasagna
A rich and comforting dish made with tender chicken, wilted spinach, and a smooth, cheesy sauce, perfect for family nights.
Ingredients
For the Filling
- 2 1/2 tablespoons olive oil
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 8 ounces white mushrooms, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/4 teaspoons kosher salt, divided
- 1 (6 oz) bag fresh baby spinach
- 2 cups shredded cooked chicken
For the Sauce
- 2 cups low-sodium chicken stock
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- 1/2 cup shredded Parmesan cheese
For Assembly
- 8 no-boil (oven-ready) lasagna noodles
- 1 1/4 cups shredded mozzarella cheese
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large sauté pan over medium-high heat.
- Add onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon salt. Cook 5 minutes until mushrooms soften and moisture evaporates.
- Stir in spinach and cook until wilted and excess moisture is gone. Remove from heat, stir in cooked chicken, and set aside.
Make the Sauce
- Whisk 1/2 cup chicken stock and flour in a small bowl to make a slurry.
- In a saucepan, combine remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon salt. Heat until it begins to simmer.
- Gradually whisk in the slurry and simmer 5–8 minutes until sauce thickens. Stir in Parmesan and remove from heat.
Assemble the Lasagna
- Spread 1/2 cup sauce in bottom of a 10×10-inch baking dish.
- Layer 2 lasagna noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella. Repeat three more times, pressing noodles down so they are covered.
- Finish with a layer of sauce and sprinkle remaining mozzarella on top.
Bake
- Cover with foil and bake for 25 minutes.
- Uncover and bake for 15 minutes more.
- Broil for 2–3 minutes for a golden top.
Serving
- Let rest 15–20 minutes before cutting and serving.
Notes
Cool the lasagna to room temperature before storing. Refrigerate in an airtight container for up to 4 days. Freeze portions wrapped tightly for up to 2 months; thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.