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White Chicken Lasagna

Lighter White Chicken Lasagna with Spinach & Mushroom Joy

A lighter take on classic White Chicken Lasagna filled with spinach and mushrooms, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Onion Adds aromatic flavor; use yellow or sweet onions for a milder taste.
  • 8 ounces White Mushrooms Provide earthiness and texture; substitute with cremini or portobello.
  • 5 ounces Spinach Adds nutritional value and vibrant color; fresh baby spinach recommended.
  • 2 cups Cooked Chicken Shredded rotisserie chicken is a convenient option.
For the Creamy Sauce
  • 1/4 cup All-Purpose Flour Thickens the sauce; can substitute with gluten-free flour.
  • 2 cups Milk Use whole or 2% or non-dairy alternatives like almond milk.
  • 1/4 teaspoon Nutmeg Enhances flavor depth in the sauce; can be skipped.
  • 1 cup Parmesan Cheese Adds sharp flavor; grated Parmesan preferred.
For the Topping
  • 2 cups Mozzarella Cheese Melts beautifully for a gooey top.
  • 1 teaspoon Basil Provides fresh flavor.
  • 1 teaspoon Oregano Provides fresh flavor.
  • 1/2 teaspoon Red Pepper Flakes Provides spice.

Equipment

  • Skillet
  • Saucepan
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant and translucent. Toss in the sliced white mushrooms, basil, oregano, and red pepper flakes. Cook for 5-7 minutes more until mushrooms are tender.
  2. Add fresh spinach to the skillet. Stir occasionally for about 2-3 minutes, until spinach wilts down. Remove from heat and fold in cooked shredded chicken.
  3. In a saucepan, combine chicken stock and milk over medium heat. Stir in a pinch of nutmeg and salt, and bring to a gentle simmer. Gradually whisk in flour, cooking for about 3-5 minutes until sauce thickens. Stir in grated Parmesan cheese.
  4. Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of creamy sauce, layer half of no-boil noodles, half of chicken mixture, and a sprinkle of mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden. Let rest for 15-20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure mushrooms and spinach are sautéed without excess moisture. Let the lasagna cool before cutting for best results.

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