This White Chicken Spinach Lasagna for Two has layers of chicken, mushrooms, spinach, creamy white sauce, lasagna noodles, Mozzarella cheese, Parmesan cheese, and cottage cheese (or ricotta cheese).
This delicious recipe makes a great lunch, dinner, or impressive date night meal for two. Cut the chicken lasagna into 4 equal pieces and then stack 2 of the pieces on top of the 2 other pieces creating double stacks served on two plates.
You can also use leftover rotisserie chicken instead of the raw boneless chicken. Just add it during the layering in the assembly instructions.
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How to make Chicken Mushroom Spinach Lasagna
Preheat the oven to 375 degrees F.
Dice the mushrooms and the chicken.
Break each of the no-boil lasagna noodles in half.
For the White Sauce
In a medium saucepan over medium heat, melt the butter.
Add the minced onion and minced garlic.
Sprinkle in the flour and stir to combine.
Whisk the chicken broth and milk into the flour mixture. Stir constantly until the sauce thickens, about 2 minutes.
Remove from the heat and stir in the Italian seasoning, salt, and pepper.
For the Lasagna
In a large non-stick frying pan, heat the olive oil over medium heat. Click for a large non-stick frying pan.
Add the chicken and mushrooms and brown and cook until the chicken is cooked through about 5 minutes.
Then add in the spinach leaves, stirring gently until just wilted. Remove from the heat.
To Assemble
Spray an 8 x 8-inch baking dish with non-stick spray. Click for an 8 x 8 inch baking dish.
Spread half of the sauce on the bottom of the baking dish.
Lay 3 lasagna noodles halves on the sauce.
Add half of the chicken, mushroom, and spinach mixture.
Add all of the cottage cheese or ricotta cheese (see notes) then spread flat if using cottage cheese.
Sprinkle with half of the mozzarella and half of the Parmesan cheese.
Repeat the layers except for the cottage or ricotta cheese.
Cover with aluminum foil and bake for 35 minutes on the middle rack with a baking sheet under it on the lower rack.
Uncover and bake for another 10 minutes until hot and bubbly.
Cool for 5 – 10 minutes before serving.
Cut it into 4 equal pieces and then stack 2 of the pieces on top of the 2 other pieces and serve the double stacks on two plates.
Garnish with freshly chopped parsley, if desired.
You may also enjoy
- Crock Pot Creamy White Chicken Chili
- Chicken Florentine Lasagna
- Individual Lasagna
- Spinach Artichoke Chicken Pasta
- Slow Cooker Chicken Cacciatore
White Chicken Spinach Lasagna
Ingredients
For the White Sauce:
- 2 Tablespoons butter
- 2 Tablespoons minced onion
- 1 teaspoon minced garlic
- 1 Tablespoon all-purpose flour
- ½ cup unsalted chicken broth
- ½ cup milk
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
For the Chicken Lasagna:
- 3 no-boil oven ready lasagna noodles
- 1 teaspoon olive oil
- ½ pound boneless chicken
- 4 ounces button mushroom
- 1 cup shredded mozzarella cheese
- ½ cup cottage cheese (or ricotta cheese)
- 5 ounces fresh baby spinach
- ½ cup grated Parmesan cheese
- Parsley for garnish (chopped)
Instructions
- Preheat the oven to 375 degrees F.
- Dice the mushrooms and the chicken.
- Break each of the no-boil lasagna noodles in half.
For the White Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the minced onion and minced garlic.
- Sprinkle in the flour and stir to combine.
- Whisk the chicken broth and milk into the flour mixture. Stir constantly until the sauce thickens, about 2 minutes.
- Remove from the heat and stir in the Italian seasoning, salt, and pepper.
For the Lasagna:
- In a large non-stick frying pan, heat the olive oil over medium heat. Click for a large non-stick frying pan.
- Add the chicken and mushrooms and brown and cook until the chicken is cooked through, about 5 minutes.
- Then add in the spinach leaves, stirring gently until just wilted. Remove from the heat.
To Assemble:
- Spray an 8 x 8 inch baking dish with non-stick spray. Click for an 8 x 8 inch baking dish.
- Spread half of the sauce on the bottom of the baking dish.
- Lay 3 lasagna noodles halves on the sauce.
- Add half of the chicken, mushroom, and spinach mixture.
- Add all of the cottage cheese or ricotta cheese (see notes) then spread flat if using cottage cheese.
- Sprinkle with half of the mozzarella and half of the Parmesan cheese.
- Repeat the layers except for the cottage or ricotta cheese.
- Cover with aluminum foil and bake 35 minutes on the middle rack with a baking sheet under it on the lower rack.
- Uncover and bake another 10 minutes until hot and bubbly.
- Cool 5 – 10 minutes before serving.
- Cut it into 4 equal pieces and then stack 2 of the pieces on top of the 2 other pieces and serve the double stacks on two plates.
- Garnish with freshly chopped parsley, if desired.
Video
Notes
- You can also use leftover rotisserie chicken instead of the raw boneless chicken. Just add it during the layering in the assembly instructions.
- We cut it into 4 equal pieces and then stacked 2 of the pieces on top of the 2 other pieces and served the double stacks on two plates.
- Ricotta cheese doesn’t melt, only the mozzarella will. If you use ricotta, you will still see the clumps after baking is done. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Fina Zarzar
Saturday 29th of May 2021
Hi Zona, On step 7 it says Repeat the layers except for the cottage or ricotta cheese. So what cheese would I use for the second layer. I am confused. Also what cheese goes on the topping?
Jane
Tuesday 16th of November 2021
@Zona, can I make chicken, spinch and sauce the day before, and bring it out to cook for lunch the next day.
Zona
Sunday 30th of May 2021
Hi Fina, you would just skip the cottage cheese step during the repeat layering step and go right to the mozzarella and Parmesan cheese step.
The layers would look like this:
Spread half of the sauce on the bottom of the baking dish. Lay 3 lasagna noodles halves on the sauce. Add half of the chicken, mushroom, and spinach mixture. Add all of the cottage cheese or ricotta cheese then spread flat if using cottage cheese. Sprinkle with half of the mozzarella and half of the Parmesan cheese. Then: Spread half of the sauce on the bottom of the baking dish. Lay 3 lasagna noodles halves on the sauce. Add half of the chicken, mushroom, and spinach mixture. Sprinkle with half of the mozzarella and half of the Parmesan cheese.
Martha
Friday 30th of April 2021
I never made lasagna because I hated dealing with the needles, and did not like the no boil ones. Great hint I read on a cooking blog (can’t acknowledge, I read many), and later read that Ina Garten does this—- place lasagna noodles in a pan (9x13 or so) pour hottest tap water to cover and let sit for 30 min. I do at least that and have left them for an hour or more. I refresh or add more hot water sometimes. The noodles are pliable but not sticky and cook perfectly in the lasagne.
Mrs Ellie
Sunday 14th of March 2021
I made this for lunch today, had to make a small modification since I have a "no mushroom eater", so substituted chopped zucchini. I used the noodles that are precooked. It was easy, and turned out really well. I will definitely make this again. May add some shredded carrots for color next time. Thanks for the recipe.
Zona
Sunday 14th of March 2021
Hi Mrs Ellie, I'm happy you were able to find substitutions that worked well for you and glad you enjoyed it. Thanks so much for your comment :)
Danni
Wednesday 10th of March 2021
The flavor is great. I personally would prefer cooking the noodles ahead instead of dry noodles. It took another 10 minutes to cook and still wasn't quite done, also the cheese was over cooked by that time. I'll try again.
Danni
Thursday 11th of March 2021
@Zona, thanks for responding. I will try it again. Like I said the flavor is great. Super simple and I like that it feeds two!
Zona
Thursday 11th of March 2021
Hi Danni, I'm sorry this recipe gave you some trouble. Make sure your using no-boil noodles and not regular lasagna noodles. If you have regular lasagna noodles you will want to cook them according to the package directions first but you may have a little too much sauce in your lasagna with this method.
If you used no boil noodles and they still came out hard, you may need to add a little bit more liquid to your sauce like the chicken broth or milk. I also edited the post to include covering the lasagna with tinfoil before baking which should help no boil noodles cook through as well. I am doing some more testing on this recipe soon as well. I hope this helps and thank you very much for your feedback :)
Barbara Stevenson
Tuesday 2nd of March 2021
I'll bet leftover rotisserie chicken would work well in this recipe. Yes? no?
Zona
Tuesday 2nd of March 2021
Hi Barbara, Yes I agree. Rotisserie chicken should work really well for this recipe. Thank you for your question :)