no boil noodles

Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It's creamy, yet light and does not taste like you're eating loads of noodles.

Chicken Mushroom and Spinach Lasagna

olive oil

onion

Tbsp. minced garlic

white mushrooms, thinly sliced

basil

oregano

red pepper flakes

kosher salt, divided

(6 oz.) bag fresh baby spinach

chicken

chicken stock

all-purpose flour

milk

nutmeg

Parmesan cheese

no-boil (oven-ready) lasagna noodles

mozzarella cheese

Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid from the mushrooms has evaporated before moving to step 3.

Stir in spinach; cook until wilted and all of its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set it aside.

In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. It should be thick milky consistency. Set it aside. In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occassionally. Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop.  Simmer until thickened, about 5-8 minute, whisking occassionally. Stir in Parmesan cheese and then remove from heat.

Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.

Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 15-20 minutes before cutting and serving.

Made this recipe tonight.  I followed the recipe, except that I doubled the amount of spinach and mixed extra Gruyere with the mozzarella cheese.  I wilted the spinach and squeezed out the liquid, sauteed the mushrooms and seasoning, and added the spinach back to the skillet.  This will become a recipe for anytime I am looking for that different taste.  Thanks so much for posting.  This is a winner.

SO SO GOOD! I didn't exactly double it, but I did add extra of everything. It was excellent &amp; I will be making it again &amp; again!

I made this with gluten and dairy free substitutes, and it was amazing. Definitely recommend.

It was wonderful. Made the recipe exactly as described, though I did us rotisserie chicken out of laziness.  I would love to know Katya, how you would recommend preparing the chicken for making it from scratch. Do you roast or poach  the chicken? Do you you use white meat, dark meat in this recipe, or both?  Thank you!

I’ve made this 5 times in the 5 weeks since I found this recipe. I subbed hearts of palm for the lasagna noodles cuz I’m doing keto and it’s AMAZING!

Delicious! My husband, 2-year-old, and I LOVED this!! It did take a LONG time of prep, though, so it definitely won't be a regular meal in our house... maybe just for special occasions.

One note, though: It definitely is not 8 servings! Two adults and one little toddler ate more than 1/2 of it, so I'd say it's more like 5 or 6 servings.

Can it be the same measurement as the milk?

very nice and very easy! - perfect for me

Absolutely yummy 
Husband was going for seconds 
Thank you

This is a huge favorite in our house. Our baby loves it, our toddler loves it, my hubby loves it, and I do, too! It tastes so rich and is something I’d expect to eat at a restaurant. Great for company, too. Super impressive!!

Soooooooo delicious ! Used 3 noodles per layer. Loved it!

Forget going out to eat when I can eat better and cheaper at home with this.  This was absolutely amazingggg!  As soon as I took at taste of the chicken mixture and the sauce without even eating a slice of lasagna, I knew this was going to be a goner!  Thank you for sharing!

I ran across this recipe a few days ago and used it to guide my first experience making homemade lasagna noodles.  I questioned whether I had to cook my noodles before putting the lasagna together.  Lots of opinions out there on that subject!  So I made a small ramekin-size lasagna as a test and did not pre-cook my homemade noodles first.  Absolutely delicious!  So was the whole pan!  I don’t know how I’ll ever be able to make a different lasagna as I can’t imagine a lasagna better than this one.  Thank you so much!  I’ll be your happiest new subscriber!

First of all, I believe that I am a darn good cook and generally make up my own dishes. Brain was feeling lazy yesterday and had leftover roast chicken so I hit google and came across this recipe............ER_MER_GERD! This chicken lasagna is probably the best lasagna I have ever had/made (and we eat a lot of lasagna) The ONLY thing I did different was the noodle part. Came across these amazing SUPER thin, no bake dry lasagna sheets at Costco which I use all the time now. I used 4 for each layer and had 3 layers total. Daughter said, "You better save this recipe mom cause its better than yours" yeah, kinda hurt but I'll get over it! :) ---If the shoe fits, buy it in every Color!

I’ve made this several times and my husband loves it! Super good with a simple Caesar salad. I had one question, my sauce always gets clumps of flour (dumplings) no matter how gradually add the flour. How can I prevent this? Also, the sauce never really thickens.

To avoid the clumps, make a roux. Heat the milk/broth mixture in a separate saucepan per the recipe instructions, or pop it in the microwave until it's hot but not boiling. In another saucepan over medium heat, whisk the flour together with a tablespoon or two of butter or olive oil. Stir it constantly for 2 minutes. At first it'll look like crumbs, then like pie crust, then it will suddenly become far more liquidy and saucelike. When that happens, add your heated liquids to the roux about half a cup at a time. The sauce will have no lumps, and it'll thicken up faster as well.

I was looking for something to make with a rotisserie chicken and I found your recipe. It was delicious! My family loved it and I'm adding it to our dinner rotation. I omitted the red pepper flakes because I'm not a fan. This was my first time using the oven ready lasagna noodles and I was a bit skeptical that they would be hard on the edges or rubbery. I was really surprised how well they came out. So much easier than boiling them first and layering them! I didn't have any problems with the sauce. It thickened on its own with a little extra time and patience...no lumps. Thanks for a great recipe!

Made this tonight 17/07/21 and it was absolutely gorgeous both me n my son enjoyed it I used less salt but added extra garlic will definitely make again.

I doubled everything and it came out awesome!  I like it very very much.   Warning, it is a lot of work, and need to do this in advance.  I started very early afternoon and ended at 5:45 PM in time for my supper.

When I was browsing the web for "leftover rotisserie chicken recipe", I never expected to end up with something THAT delicious on my plate. This tasted like a restaurant meal, not like an attempt to save leftovers. I did substitute a good handful of dried mushrooms, which I soaked in boiling water for a while, instead of white mushrooms. The result was soooo good! Will definitely be making that again. Thank you Katya for the recipe!

This was absolutely delectable! I was using up leftover rotisserie chicken so I used frozen spinach and dried mushrooms (soaked) because that’s what I had on hand. I also added some sundried tomatoes to the spinach mixture and some feta cheese on top. Was amazing! Next time I’d use a little less salt though.

Came across this recipe while searching for dinner inspiration.  Except for the addition of come cubed and sauteed pumpkin to bump the veg content up, I made it exactly as the recipe suggested and wouldn't change a thing.  It was great, and I'll definitely be making it again.  Others have commented that the sauce was a little lumpy, and yes it was to start with, but it cooked up fine and you'd never have known.  The whole family loved it.

This is a keeper!  Turned out perfect and my husband loved it!  I used a rotisserie chicken that I skinned and cut up. I used an 8 x 8 glass pan and I did broil the top for a couple minutes at the end!  I am thinking I will double this to a 
9 x 13 pan for the Holidays along with a 9 x 13 pan of baked red sauce pasta!

I wasn't a fan of this. It was just OK. The sauce was creamy, but on the bland side.  I don't think I would make again. All I can taste is the garlic. Sorry, I wish I could be more positive.

Turned out great! Very flavorful and satisfying. I found it came together faster than most lasagna recipes, too. I substituted oat milk since that's what we keep on hand but kept the cheese and it honestly turned out really well with that substitution. My partner said one of the best meals ever (!!!).

I was really disappointed in this recipe. I thought for sure it would be a winner since I love all the ingredients except nutmeg. My instinct told me not to use it but I didn’t listen. Regardless, I still did not like it. The sauce was uninteresting and it lacked flavor overall. I’d also mention to be careful with the rotisserie chicken. I was very careful and still found small bones in the casserole.

My family refused to call this lasagna, but they all cleared their plates, so I’m calling this a win!

This recipe/ dish is amazing.  I made it last night.  Instant favorite. It's going in my recipe book. Thanks so much for this  ❤  I tried to add a picture of my final product but was unable to 😔

My family and I enjoyed this very much!!!!thank you it was easy to make I used fresh chicken breast and just used the broth I did add some chicken bullion to add to the flavor it was definitely a make again

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607120518/ikwdkxbngdkgbaurscye.mp4

Chicken lasagna with mushrooms and spinach. Very easy lasagna with no-boil noodles and rotisserie chicken.

Just made this again after a year and a half, and YES it was still DELICIOUS. So time-confusing, but delicious. Served it with a side salad this time so it went a little further, but I'd still say it's only 6 servings.

Just making this dish now and I think it needs to be in oven longer because the noodles are still hard. I used oven ready lasagna sheets and has plenty of sauce on it. Hope it tastes good

This recipe/ dish is amazing.  I made it last night.  Instant favorite. It's going in my recipe book. Thanks so much for this  ❤  I tried to add a picture of my final product but was unable to ????

Made this last night for dinner with friends. It was delicious and everyone went back for a little more!

Made this last night for a family gathering. Used a bigger pan. I 1 1/2ed the ingredients, and placed the lasagna noodles for each layer to cover the surface of the pan breaking them as I had to. It was fantastic. I made it exactly as written. It was go into my "Things I have made and loved and will make again" board.

This is a great comfort food and stores well....if you even have any leftovers ha ha.   I used frozen spinach because that's what I had on hand it and gluten free pasta &amp; flour and it turned out fine.  I did use half and half instead of milk also (sometimes you just gotta go with what you have on hand and hope for the best)    I didnt have any issues with a thickening sauce or with the directions, although I have been cooking a long time and impromptu is what I do.  This is now part of the regular rotation since everyone loved it so much.

We decided to try this on a cold January evening!   So very good!  Such a comfort meal for a cold winter evening.  We will definitely make again!

I have made this a couple of times and everyone loves it. One question. Every time I make it the noodles seem to still be. A little hard. I am making it to take to a large family gathering and I was wondering if you have any suggestions on how to get the noodles softer. Can I use regular cooed noodles. Thanks for a phenomenal recipe.

Hi Katya, I'm just starting to make this delicious-looking recipe &amp; noticed that when you select the "2X" version, the recipe doesn't change to a 9 X 13 pan in the instructions. Looking forward to making it now &amp; baking it tomorrow!

Love this dish. I have made it twice now and we love it.

Made this recipe and it's definitely a family favorite. I did cheat however due to time restraints by using jarred Alfredo sauce. I'm eager to try with your sauce, but with my cheat the whole prep took around 10 minutes. Love it and thanks for the awesome recipes!

Husband:  What do you mean this is lasagna?  There's no red sauce, it's the wrong cheese, did you really put chicken in it?

P.S.:  He loved it, and finished up the leftovers today for lunch.

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