Recipes For Lasagna With Chicken And Mushroom

Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk-based sauce.

Anytime I get an excuse to add more veggies into my meals…I’m all there! And this chicken spinach lasagna is nothing short of veggies.

I took a lighter approach to the sauce and used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.

Creamy Mushroom And Spinach Lasagna

Everything is layered into a square baking dish with no-boil lasagna noodles. No-boil noodles are thinner than regular noodles and absorb flavor so much better. So the finished lasagna is delicate and does not feel so “heavy” as in you’re eating loads of noodles.

Before we get to how to make the chicken mushroom spinach lasagna, let’s answer some frequently asked questions. If you have a question that’s not included, let me know in the comments below.

Oven-ready or no-boil lasagna noodles do not need to be boiled before using. They soften during baking. Whereas regular noodles need to be boiled or at least par-boiled before use.

Chicken Spinach And Mushroom Lasagna

Fill a large rectangular dish with the hottest tap water. Add regular lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain and lay flat on a parchment-linedbaking sheet.

Yes. The spinach is high in water content and has to be cooked before adding to the lasagna, otherwise, it will make the lasagna soggy and/or watery. Use fresh baby spinach or frozen-thawed and drained spinach.

Yes. Cover the lasagna with aluminum foil and bake for 25 minutes and then uncover the lasagna and bake for 15 minutes more.

Skillet Mushroom Lasagna Recipe

Let the lasagna rest for about 15-20 minutes, uncovered, before cutting and serving. This lasagna is very creamy and if you cut into it right away, it will fall apart.

Make the Chicken Filling: In a large skillet over medium-high heat, cook onions, garlic, mushrooms, basil, oregano, and red pepper flakes. Season with salt and cook until mushrooms have softened and all of the liquid has evaporated.

Make the White Sauce: In a small bowl make a slurry by whisking together the flour and 1/2 cup of chicken stock. Set aside. In a small saucepan, combine the remaining chicken stock, milk, nutmeg, and salt. Bring to a gentle simmer and then gradually whisk in the flour slurry. Simmer until thickened, about 5-10 minutes. Stir in Parmesan and immediately remove off heat.

Chicken Lasagna With Mushrooms And Fontina Cheese

Assemble and Bake: Pour half of the white sauce onto a bottom of a baking dish, top with 2 noodles, 1 cup of chicken mixture, 1 cup sauce, and 1/4 cup of mozzarella. Repeat 3 more layers with noodles, chicken, sauce, and cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. Rest for 15-20 minutes before serving.

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.

Easy Chicken Lasagna Recipe

Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.New to Chicken Lasagna? Think – tender shredded chicken and golden mushrooms smothered in a cheesy, creamy Alfredo sauce, layered up into abig, cosy lasagna.

White Chicken Lasagna is everything you know and love about classic Lasagna – except it’s made with tender shredded chicken and golden mushrooms smothered in a cheesy Alfredo sauce!

While it may be white instead of red, and made with chicken instead of beef, it has all the characteristics of what we love so much about Lasagna:

Chicken And Mushroom Lasagne

Normally, I start with “what you need” but given the idea of a chicken lasagna might be new to some – and a

One at that (!) – I thought I’d start by showing you how it’s made so you can see there’s nothing tricky about it at all!

* Though if you really need a substitute, I’d highly recommend golden roasted cubes of pumpkin (follow this recipe) or stir through a load of baby spinach.

Sment: Creamy Chicken & Mushroom Lasagna

As I was writing this Chicken Lasagna post, it dawned on me that this whole “chicken version of beef recipes” has become a bit of a habit around these parts!

OK, I’m 100% sure I’ve done more chicken versions but I’m stuck right now for ideas so I’m just going to blow right past this!

There’s no need to choose a favourite. There is a place in the world for both the classic Lasagnaand this Chicken version, don’t you think?? Well, there’s certainly space in

Creamy Chicken Lasagna Soup • Salt & Lavender

Recipe video above. Tender shredded chicken and golden, garlicky mushrooms smothered in a cheesy Alfredo sauce, layered up with lasagna sheets. It's a WHITE chicken lasagna - and it's amazing!

1. Vegeta -this is a brand of vegetable stock powder that adds salt to a dish but has more flavour than plain salt. Sold in blue can in the herb & spice section of everyday supermarkets.

Alternatives -Any vegetable or chicken stock powder (also known as granulated bouillon, same thing) is fine to use here, ORuse 2 x bouillon/stock cubes, crumbled.

Chicken & Mushroom Lasagna, Low Carb, Gluten Free: 300g

* Tasty cheese - works fine and flavour is great but sauce is not quite as smooth as other cheeses. But not something ordinary folk would pick up, only fussy people like me. 🙂 I will use if I have nothing else but wouldn't choose for this recipe at the shops!

3. Lasagna sheets -I like using fresh lasagna sheets that are sold in the refrigerator section. These do not require cooking before layering up and baking, and I think they yield the best result. The other two types of lasagna sheets that can be used are:

Calories: 558 cal (28%) Carbohydrates: 19 g (6%) Protein: 48 g (96%) Fat: 32 g (49%) Saturated Fat: 17 g (106%) Cholesterol: 159 mg (53%) Sodium: 1267 mg (55%) Potassium: 1031 mg (29%) Fiber: 1 g (4%) Sugar: 8 g (9%) Vitamin A: 1004 IU (20%) Vitamin C: 8 mg (10%) Calcium: 512 mg (51%) Iron: 2 mg (11%)

Chicken, Bacon And Mushroom Lasagne

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!