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White Chicken Spinach Mushroom Lasagna

Course Main Course
Cuisine Italian
Cook Time 40 minutes
Baking Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 480kcal


For the chicken:

  • 4 chicken breasts
  • 4 cups milk
  • 2 cups chicken stock
  • 2 chicken bouillon cubes
  • 1 Tbsp garlic salt (tested with Lawry's)
  • 3 sprigs fresh thyme (optional)
  • 3 sprigs fresh oregano (optional)
  • 1 tsp freshly ground black pepper

For the mushrooms:

  • 3 Tbsp olive oil
  • 16 oz white mushrooms (quartered)
  • 1 pinch salt and pepper
  • ¼ cup dry white wine (tested with Pinot Grigio)

For the sauce:

  • 1 stick butter
  • ¾ cup all purpose flour
  • cooking liquid from chicken
  • 16 oz mozzarella (shredded)

To assemble the lasagna:

  • 9 oven ready lasagna sheets (tested with Barilla)
  • 6 oz baby spinach
  • 2 cups shredded italian cheese blend

To garnish:

  • 2 Tbsp fresh parsley (minced)


For the chicken:

  • Tie sprigs of herbs together with kitchen twine.
  • Add herbs and all remaining ingredients for the chicken into a large stockpot. Heat over medium low and bring to a low boil. Simmer for 5 minutes.
  • Cover. Turn off heat. Let chicken sit in hot liquid for 20 minutes. Remove herbs and discard. Remove chicken and shred. Set aside.

For the mushrooms:

  • Heat oil in a very large skillet over medium-high heat. Add mushrooms and let cook for 3 minutes, or until completely browned on one side. Stir and cook until slightly browned all over, about 3-4 more minutes. Add in salt, pepper, and wine. Stir and reduce heat, simmer for 2 minutes, remove mushrooms from skillet and set aside.

For the sauce:

  • Using the same mushroom skillet, melt butter over medium heat. Add flour and whisk together until lumps are mostly gone and raw flour has cooked out. Pour in the cooking liquid and whisk until smooth and thickened, about 3-5 minutes.
  • Whisk in mozzarella until melted. Remove skillet from heat and set aside.

To assemble the lasagna:

  • Preheat the oven to 350°.
  • Place large foil baking pan on top of a baking sheet.
  • Add a little bit of the sauce to the bottom of baking pan to lightly coat it.
  • Arrange 3 lasagna sheets over the sauce.
  • Add ⅓ of the spinach over lasagna sheets. Add ⅓ of the shredded chicken. Add ⅓ of the mushrooms. Add ⅓ of the sauce.
  • Repeat layers 2 more times, top with italian cheese blend.
  • Bake for 40 minutes, or until bubbly. Remove from oven and let stand 10 minutes before serving. Garnish with parsley, if desired.


I like to use a disposable foil pan for this since those dishes are so deep and can hold more than a standard casserole dish. Click here for the size I used. If you do use one, place a baking sheet under it as it does need support from the bottom or it could collapse.
Click here for kitchen twine. I've had this same one for 3 years and I'm not even halfway through it.
I like to use the paddle attachment on my stand mixer on low to shred the chicken. It gets it shredded quite quick this way. Just be sure to lock the mixer head down if it is a tilt-head model.
My family like the cheese extra toasted on top, as pictured. To achieve this effect, spritz with a light coating of cooking spray. Feel free to omit if you don't like your cheese this browned on top.


Calories: 480kcal | Carbohydrates: 16g | Protein: 36g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 1171mg | Potassium: 690mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 7mg | Calcium: 400mg | Iron: 2mg