Creamy White Chicken, Mushroom and Spinach Lasagna

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Creamy White Chicken, Mushroom and Spinach Lasagna is the kind of dinner that wraps you in warmth with every forkful. It’s rich and earthy without being heavy, layered with a garlic-kissed white sauce, sautéed mushrooms, tender spinach, and juicy chicken.

It reminds me of my grandmother’s Sunday dinners — cozy, simple, and made from the heart. Over the years, I’ve perfected this version, and now it’s a staple at our table whenever we need a comforting classic with a touch of elegance.

If this kind of cozy meal speaks to you, you’ll love the way it pairs with dishes like Stuffed Chicken with Roasted Red Pepper, Spinach & Mozzarella or the savory Mushroom-Stuffed Chicken Breast for a weeknight lineup that truly satisfies.

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Why This Recipe Is So Special

What sets this creamy white chicken, mushroom and spinach lasagna apart isn’t just its beautiful layers — it’s how every element plays its role perfectly. The white sauce, gently infused with nutmeg and Parmesan, clings to each noodle in the most satisfying way. It’s creamy but never heavy, making each bite feel both indulgent and balanced.

The mushrooms bring a savory depth that pairs beautifully with the spinach’s freshness, while the shredded chicken adds heartiness without overpowering the dish. Even the red pepper flakes offer just a whisper of heat, giving the whole lasagna a subtle kick.

This is the kind of recipe that looks and tastes like you spent hours in the kitchen — even though it’s surprisingly manageable. Using no-boil noodles keeps prep easy, and the make-ahead potential means you can assemble it earlier in the day and bake when ready.

If you’ve already tried comforting favorites like Spinach Ricotta Bites or Lemon Garlic Butter Chicken with Creamy Parmesan Pasta, you’ll appreciate how this lasagna captures that same cozy, creamy magic — just in layered form.

It’s special because it gives you all the warmth of traditional lasagna, with a lighter, more refined twist. Perfect for holidays, dinner parties, or a slow weekend meal, it’s a dish people will remember — and request again.

Ingredients & Preparation

Let’s Break Down the Ingredients

The beauty of this Creamy White Chicken, Mushroom and Spinach Lasagna lies in how simple, fresh ingredients come together to create something rich and comforting. Each component plays a vital role — from the earthy mushrooms to the nutmeg-kissed cream sauce. Below is a breakdown of everything you’ll need:

 Ingredient Table

Tools You’ll Need & Smart Substitutions

You don’t need a professional kitchen setup to make this dish — just a few reliable basics:

• Large sauté pan – for building the mushroom-spinach mixture

• Medium saucepan – to create that luscious white sauce

• Whisk – to prevent any flour lumps

• 10×10 square baking dish – perfectly fits the layers

• Foil – for covering while baking

Helpful Substitutions:

• Chicken: Rotisserie chicken works great for convenience. Leftover turkey? Even better.

• Milk: Whole milk is essential for creaminess. Avoid skim — it won’t thicken the same.

• Spinach: You can swap in kale (chopped finely and sautéed longer) if spinach isn’t available.

• Parmesan: Pecorino Romano adds a slightly saltier bite if you’re feeling bold.

A dish this comforting pairs beautifully with other creamy favorites like the Garlic and Spinach White Pizza with Cottage Cheese Crust or even Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce, which both complement the white sauce profile.

And remember — don’t skip the nutmeg. Just that ¼ teaspoon creates a surprising warmth that pulls everything together.

Cooking Instructions & Tips

Step-by-Step Cooking Method

Cooking this Creamy White Chicken, Mushroom and Spinach Lasagna is easier than it looks. With just a little planning and layering, you’ll have a bubbling, golden dish on the table that tastes like a warm embrace.

 Step 1: Sauté the Aromatics

Heat 2 ½ tablespoons of olive oil in a large sauté pan over medium-high. Once hot, toss in the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ teaspoon of salt. Stir frequently and let it all cook for about 5 minutes until the mushrooms soften and release their moisture.

 Step 2: Add Spinach & Chicken

Stir in the fresh spinach and let it cook until wilted and dry — this avoids soggy layers. Once the moisture is gone, remove the pan from heat and stir in the shredded cooked chicken.

 Step 3: Make the Cream Sauce

In a small bowl, whisk together ½ cup chicken stock with the flour to make a slurry. In a separate saucepan, bring the remaining 1½ cups chicken stock, milk, 1 teaspoon salt, and nutmeg to a simmer. As bubbles form around the edges, slowly add the slurry while whisking constantly. Let it simmer 5–8 minutes until thickened, then stir in the Parmesan cheese.

 Step 4: Layer the Lasagna

Start with ½ cup of sauce spread across the bottom of a 10×10 baking dish. Add 2 noodles, 1 cup of the chicken-spinach mix, 1 cup of sauce, and ¼ cup mozzarella. Repeat the layers three more times. For the final layer, add a bit more sauce and the rest of the mozzarella on top.

 Step 5: Bake

Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 15 minutes until the cheese on top is bubbly and slightly golden. Optional: broil for 2–3 minutes for a gorgeous browned finish. Let it rest 15–20 minutes before slicing.

Tips and Tricks to Perfect It

• Use whole milk: Low-fat just won’t give the sauce the same richness or thickness.

• Dry the spinach and mushrooms well: Too much moisture will make the layers slip and soften.

• Let it rest: This step is crucial! Giving it 15–20 minutes to settle makes slicing easier and cleaner.

• Layer sauce directly over the noodles: No dry corners! Press down slightly as you go to help the sauce cover every bit.

Looking for more satisfying white sauce-based recipes? Pair this dish with the Garlic and Spinach White Pizza with Cottage Cheese Crust or enjoy alongside the zesty Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce.

Serving, Storing & Pairing

What to Serve with Creamy White Chicken Lasagna

Once your Creamy White Chicken, Mushroom and Spinach Lasagna is golden, rested, and ready to slice, the only question left is what to serve alongside it. This dish is rich and creamy, so I always suggest something crisp or zesty to balance the meal.

A simple arugula salad with lemon vinaigrette pairs beautifully, cutting through the richness without stealing the spotlight. Garlic bread is a classic companion, especially when toasted with a bit of Parmesan for crunch and flavor. If you’re serving a crowd, offer a big bowl of roasted seasonal vegetables or a tangy slaw.

You can also make it part of a creamy white-themed dinner spread. Pair it with dishes like the Cranberry and Spinach Stuffed Chicken Breasts with Brie — which echoes the spinach and chicken combo but with a fruity twist — or go for something veggie-forward like the Creamy Spinach and Mushroom Stuffed Spaghetti Squash. These work well for holiday gatherings, brunch spreads, or potlucks where everyone’s bringing a dish.

And let’s not forget the wine — a crisp Chardonnay or even a light Pinot Grigio will complement the béchamel sauce and earthy mushrooms effortlessly.

How to Store and Reheat Leftovers

One of my favorite things about this lasagna? It stores and reheats like a dream. The flavors actually deepen after a day in the fridge, making leftovers almost better than the first slice.

• To Store:
  Let the lasagna cool completely. Then, cover the baking dish tightly with foil or plastic wrap, or transfer slices into airtight containers. It will keep well in the refrigerator for up to 4 days.

• To Freeze:
  Slice into individual portions and wrap tightly with foil, then seal in freezer-safe bags or containers. Freeze for up to 3 months. Be sure to label and date each piece.

• To Reheat (From Fridge):
  Place a slice in the microwave with a splash of milk or stock to keep it moist. Cover loosely and heat in 45-second intervals until warm. For oven reheating, cover with foil and warm at 350°F for 15–20 minutes.

• To Reheat (From Frozen):
  Thaw overnight in the fridge, then follow the oven instructions above. Or, reheat from frozen at 325°F for 35–45 minutes, covered.

Bonus Tip: For a crispy top, uncover the lasagna during the last 5 minutes of reheating and broil for 1–2 minutes.

Whether you’re planning meals ahead or making a double batch to freeze, this recipe adapts beautifully.

Frequently Asked Questions (FAQ)

1. Can I make this lasagna ahead of time?
Yes! You can fully assemble the lasagna up to 24 hours in advance and refrigerate it, covered. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.

2. Can I freeze this lasagna before baking?
Absolutely. Assemble the lasagna in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F for 1 hour 15 minutes, or until heated through, removing foil for the last 15 minutes.

3. What’s the best chicken to use?
Shredded rotisserie chicken is ideal for ease and flavor. Leftover roasted or grilled chicken also works well.

4. Can I use other vegetables?
Definitely. Try sautéed zucchini, kale, or even roasted butternut squash for seasonal spins. Just be sure to cook off excess moisture.

5. What if I don’t have no-boil lasagna noodles?
Regular noodles work fine — just boil until al dente before assembling.

6. Is there a vegetarian version of this recipe?
You can omit the chicken and double the mushrooms or add a can of rinsed white beans for a satisfying meatless option.

Conclusion

There’s something truly magical about how simple ingredients — mushrooms, chicken, spinach, and a whisper of nutmeg — come together in this Creamy White Chicken, Mushroom and Spinach Lasagna. It’s a meal that feeds the stomach and the soul, perfect for chilly nights, celebrations, or just a cozy evening in.

What I love most is that this lasagna feels indulgent without being fussy. It’s the kind of recipe you’ll turn to again and again, especially when you want something comforting but just a bit more refined. And if you’re looking to try another spin on white lasagna, check out this Easy White Chicken Lasagna with Spinach from Le Creme de la Crumb — it’s another fantastic version that’s sure to become a favorite.

If you loved this recipe, you’ll also enjoy the savory notes in Stuffed Chicken with Roasted Red Pepper, Spinach & Mozzarella and the rich comfort of Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce. Both share that same balance of creaminess and depth.

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