Creamy, hearty, and surprisingly light — this Chicken Spinach Lasagna is the kind of comfort food you’ll want to make again and again. Tender shredded chicken, sautéed mushrooms, and fresh spinach are layered with a flavorful, light white sauce and plenty of melted cheese. It’s cozy, satisfying, and perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
This isn’t your typical heavy lasagna. Instead, it’s a fresher, lighter take made with a silky broth-and-milk-based sauce that still gives you all that creamy, cheesy goodness you crave. The no-boil lasagna noodles absorb the sauce beautifully, creating tender, flavorful layers in every bite.
It’s also easy to make ahead, freezes well, and reheats perfectly — ideal for meal prep or family dinners. With hundreds of rave reviews, this lasagna is a true keeper!
Ingredients
- 2 ½ Tbsp. olive oil
- 1 cup white onion, chopped
- 2 Tbsp. garlic, minced
- 8 oz. white mushrooms, thinly sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
- 1¼ tsp. kosher salt, divided
- 1 (6 oz.) bag fresh baby spinach
- 2 cups cooked chicken, shredded or diced
- 2 cups low-sodium chicken stock, divided
- ¼ cup all-purpose flour
- 2 cups whole milk
- ¼ tsp. ground nutmeg
- ½ cup shredded Parmesan cheese
- 8 no-boil lasagna noodles
- 1¼ cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook the vegetables:
In a large sauté pan over medium-high heat, heat olive oil. Add onion, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ teaspoon salt. Cook for about 5 minutes, stirring occasionally, until mushrooms have softened and any liquid has evaporated. - Add spinach and chicken:
Stir in the spinach and cook until wilted and all moisture is gone. Remove from heat and stir in cooked chicken. Set aside. - Make the white sauce:
In a small bowl, whisk together ½ cup chicken stock and the flour to make a smooth slurry.
In a small saucepan, combine the remaining 1½ cups chicken stock, milk, nutmeg, and 1 teaspoon salt. Bring to a gentle simmer. Gradually whisk in the slurry and cook until the sauce thickens, about 5–8 minutes. Stir in Parmesan cheese, then remove from heat. - Assemble the lasagna:
Spread ½ cup of the sauce on the bottom of a 10×10-inch baking dish.
Layer as follows:- 2 noodles
- 1 cup chicken mixture
- 1 cup sauce
- ¼ cup mozzarella
- Bake:
Cover with foil and bake for 25 minutes. Uncover and bake for another 15 minutes, until the cheese is melted and golden. For a more browned top, broil for 2–3 minutes. - Rest and serve:
Let lasagna rest for 15–20 minutes before slicing. Serve warm with a crisp green salad for a balanced meal.
Storage Tips
- Refrigerate: Store cooled lasagna in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months.
- Reheat: Thaw in the fridge overnight, then bake covered at 350°F until warmed through, or heat individual portions in the microwave.
Serving Suggestions
Pair your Chicken Spinach Lasagna with a fresh salad for a complete meal:
- Brussels Sprouts Caesar Salad
- Zucchini Corn Salad
- Kale Caesar Salad
- Greek Cucumber Salad
- Arugula Parmesan Salad
Recipe Notes
- Use whole milk for the best texture and flavor in the sauce.
- No-boil noodles work best, but regular lasagna noodles (pre-cooked) can be substituted.
- To make ahead: assemble the lasagna up to one day in advance, cover tightly, and refrigerate until ready to bake.
Light, Creamy, and Comforting
This Chicken Spinach Lasagna has everything you love about classic lasagna — gooey cheese, tender noodles, and creamy sauce — but with a lighter touch that won’t weigh you down. Perfect for family dinners, gatherings, or meal prep, it’s sure to become a regular favorite at your table.