Name: Chicken & Spinach Mushroom Lasagna with White Sauce
Prep time: 10 min
Cook time: 43 min
Yield: 1 Lasagna (9x13 inch baking dish)
Ingredients: 3 boneless chicken breasts, cooked, and diced (or pulled) - I usually use pulled chicken.; 8 tablespoons butter; 6 tablespoons all purpose flour; 4 cups mozzarella cheese, shredded; 1 1/2 cup parmesan cheese, shredded; 4 1/2 cups whole milk (see notes); Pinch of nutmeg; 1 teaspoon salt; 1/4 teaspoon black pepper; 11 lasagna noodles (see notes); 1/4 teaspoon oregano, dried; 1/4 teaspoon basil, dried; 8oz ricotta cheese; 1/2 cup spinach, frozen; 2 cups fresh Baby Bella mushrooms, chopped; 2 tbsp soy sauce

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This Chicken & Spinach Mushroom Lasagna with White Sauce is a tried and true, delicious dinner meal for the whole family. It took me a while, but this is the perfect recipe! [Ask my husband. He’s the toughest critic I have and this is one of his all-time favorites!] ?

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Growing up, lasagnas were one of my favorite foods to eat. I was just terrible at making them, but as long as someone else in the house made them, I was good!

The thing is, I’m persistent and determined, and if I want to create the perfect Chicken & Spinach Mushroom Lasagna with White Sauce, you better believe I will.

With lasagnas, it’s not easy to get the amounts right. One time the sauce is not enough, next time, you could use a little more chicken. The mushroom was too much… It goes on and on and on and it never ends.

But I started writing down everything that was working when I made this recipe. Everything that didn’t work, I changed next time around and took notes again.

I had to make this recipe numerous times before I even thought about posting it on the blog, but now, I’m proud to say that every single quantity in this recipe will be just perfect for your lasagna.

3 Things that will make a big difference in your Chicken & Spinach Mushroom Lasagna with White Sauce

#1. The size and height of your baking dish matters

For these quantities to be perfect, you need to use a 9×13 inch baking dish that is tall enough to hold 3 layers of lasagna noodles alternated with layers of toppings and sauce.

This is the baking dish I’m currently using for my lasagna recipes:

Mine is the Aqua (Blue) Opalhouse one. You can find it at Target or just click the image above!

#2. Mixing the sauce and ingredients makes it easier to distribute everything evenly

I used to spread everything separately on the lasagna, but it was just too hard to estimate the quantities that would go in each layer and I always ran out of the sauce or another ingredient before I was done assembling the lasagna.

It was a pain!

Then, I decided to mix part of the ingredients in the sauce and the whole thing became a breeze. So much easier.

Now the only thing I leave out of the mix is the different kinds of cheese: shredded mozzarella, parmesan, and ricotta cheese.

#3. Using only parmesan on the top of the lasagna will make it crispier

I used to finish the lasagna with either mozzarella cheese or a mix of mozzarella and parmesan… until one day I decided to experiment finishing this Chicken & Spinach Mushroom Lasagna with parmesan on top.

It was the perfect touch to add the crispiness that makes you go yummm!

These are my three little secrets that make this Chicken & Spinach Mushroom Lasagna with White Sauce even more delightful!

Isabel Freitas

Yields 1 Lasagna (9x13 inch baking dish)

Chicken & Spinach Mushroom Lasagna with White Sauce

This Chicken & Spinach Mushroom Lasagna with White Sauce is a tried and true, delicious dinner meal for the whole family. It took me a while, but this is the perfect recipe! [Ask my husband. He's the toughest critic I have and this is one of his all-time favorites!]

10 minPrep Time

43 minCook Time

53 minTotal Time

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Ingredients

3 boneless chicken breasts, cooked, and diced (or pulled) - I usually use pulled chicken.
8 tablespoons butter
6 tablespoons all purpose flour
4 cups mozzarella cheese, shredded
1 1/2 cup parmesan cheese, shredded
4 1/2 cups whole milk (see notes)
Pinch of nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
11 lasagna noodles (see notes)
1/4 teaspoon oregano, dried
1/4 teaspoon basil, dried
8oz ricotta cheese
1/2 cup spinach, frozen
2 cups fresh Baby Bella mushrooms, chopped
2 tbsp soy sauce

Instructions

Preheat oven to 350 degrees.
Melt 6 tablespoons butter in a saucepan on medium heat. Whisk in all purpose flour and cook for 2 minutes, whisking the mixture continually.
Pour the whole milk (or chicken broth + whole milk) into the butter and flour mixture, always whisking.
Add the basil, oregano, salt, pepper, and nutmeg, and cook for about 10 minutes on medium heat, or until sauce has thickened up.
In a large skillet, melt the remaining 2 tablespoons butter over medium heat and saute the mushrooms and spinach for 5 minutes.
Add 2 tbsp soy sauce and the pulled chicken.
Grab the white sauce and pour over the sauteed chicken, mushrooms, and spinach. Incorporate well.
To assemble the lasagna, start by spreading 4 serving spoons of the white sauce + toppings mixture on the bottom of the 9x13 inch baking dish.
Lay 3 lasagna noodles, spread 4 more serving spoons of the white sauce + toppings mixture.
Dollop ricotta cheese randomly over the sauce, and spread 1/3 of the mozzarella cheese over it.
Repeat the process 2 more times until you've completed 3 layers of lasagna noodles + filling.
Finish assembling the lasagna by covering the top layer with the parmesan cheese.
Bake for 20 minutes in the oven (350 degrees).
Broil for about 3 minutes or until crispy + browned cheese!
Enjoy!

Notes

Make sure to use a 9x13 inch baking dish for optimal results! Yum Lasagna noodles: you actually only need 9, but I usually cook 11 in case they break or stick together and get ruined. Whole Milk: can be substituted for 2 cups chicken broth + 1 1/2 cup whole milk for more flavor.