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Adjust Servings:
Chicken Broth – 3 cups
Chicken Thighs – 1 ½ lb (680 g)
Olive Oil – 2 ½ tbsp
Yellow Onions – 1
Garlic – 9 cloves
Kosher Salt – 1 ½ tsp
Thyme – ½ tsp Fresh, chopped
Red Pepper – ½ tsp
Cremini Mushrooms – 10 oz (280 g)
Spinach – 1 ⅛ lb (500 g)
Milk – 1 ½ cup
Wheat Flour – ½ cup
Nutmeg – ¼ tsp Ground
Parmesan – 2 oz (60 g)
Lasagna Sheets – 12 No-boil
Mozzarella – 5 oz (140 g)

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Chicken, Spinach, and Mushroom Lasagna

Chicken, Spinach, and Mushroom Lasagna

  • 1h 45 min
  • Serves 12
  • Medium




Chicken, spinach, and mushroom lasagna is an exciting new take on the classic layered dish. This creamy yet light culinary creation calls for shredded chicken, spinach, mushrooms, no-boil lasagna noodles, and a delicious béchamel sauce. Not only does the sauce use chicken broth and milk as its base, but it also features ground nutmeg and Parmesan that add depth of flavor. No-boil noodles absorb flavor very easily, so the finished product almost melts in the mouth.

This divine-tasting chicken, spinach, and mushroom lasagna is quite vegetable-heavy. Therefore, cooking it is the perfect sneaky way to add extra leafy greens and veg to your meals. It will become an instant family favorite because it is cheesy and comforting, but much lighter than the traditional dish.



Trim chicken thighs as needed. Wash and pat dry. Chop onion and mince garlic, slice mushrooms.


Bring chicken broth to a boil, add the chicken, reduce heat, and cook until done, about 20 minutes. Reserve the broth and shred the meat.


Heat a skillet with oil before adding onion, garlic, ½ teaspoon of salt, fresh, chopped thyme, pepper, and mushrooms; sauté for 8 minutes. Stir in spinach in batches, cooking until it wilts before adding more. Remove the skillet from heat, add the chicken, and mix.


Preheat the oven to 375 °F. Spray two 8-inch square baking dishes with cooking spray. Grate Parmesan, shred mozzarella.


Whisk together milk, flour, and ground nutmeg. Bring reserved broth to a boil and gradually whisk in the milk mixture. Add the remaining 1 teaspoon of salt. Cook, occasionally stirring, until thickened, about 5 minutes. Remove the skillet from heat and stir in Parmesan.


Pour ½ cup of the sauce into the bottom of each baking dish. Top each with 2 noodles, 1 ½ cup of the chicken mixture, ¾ cup of sauce, and ¼ cup of mozzarella, taking care that the sauce covers the noodles. Repeat the layers once more. Top the dishes evenly with the remaining 4 noodles, the remaining ½ cup of sauce, and the remaining ¾ cup of mozzarella.


Cover the dishes snugly with foil sprayed with cooking spray. Bake at 375 °F for 25 minutes. Uncover and bake at 375 °F for until bubbly and browned, about 10 minutes more. Let rest for a few minutes before serving.

This chicken, spinach, and mushroom lasagna will become your new go-to lasagna recipe. Not runny nor dry, it comes out perfectly every time! Give this recipe a whirl, and don't forget to share your feedback in the comments section below, as we'd love to know. Happy cooking!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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