This updated Creamy Chicken Lasagna is the refined version of my earlier blog recipe—cleaned up, simplified, and far easier to make. Instead of preparing a separate béchamel, everything happens in one pan. You start by sautéing mushrooms and onions, sprinkle flour directly over them, and then whisk in milk and stock to form a lump-free sauce right in the same pot. It’s quicker, smoother, and nearly impossible to mess up.
This version is baked in a 9×13 pan for better proportions and layering. It’s creamy, structured, and balanced—each bite gives you tender noodles, juicy chicken, and a velvety sauce infused with thyme and nutmeg. Part of the cheese melts into the sauce for that extra creaminess, and the rest finishes the top for golden bubbling perfection.
I couldn’t be more proud of this recipe—it captures everything I love about cozy home cooking: simplicity, elegance, and reliability. Whether you’re making it for a family dinner or meal prep, this creamy chicken lasagna delivers every time.
Creamy Chicken Lasagna — Simplified, Smoother, and Delicious
Ingredients
- Sauce & Filling:
6 tbsp olive oil or butter
1 small onion, finely chopped
1 lb sliced mushrooms
4 cloves garlic, minced
½ cup (60 g) all-purpose flour
1/2 cup dry white wine
4 cups (960 ml) whole milk, warmed
1 cup (240 ml) chicken stock (low-sodium preferred)
2 tsp coarse Kosher salt, or half as much if using fine salt
¼ tsp black pepper
½ tsp dried thyme (or 1 tsp fresh)
¼ tsp freshly grated nutmeg
½ tsp dried parsley (optional)
1 tsp Dijon mustard (optional, adds brightness)
2–3 cups (250–300 g) cooked chicken, shredded
1 16-oz package frozen spinach, defrosted and drained
¼ cup (22 g) Parmesan
- Cheese for Layering:
2 cups mozzarella cheese, grated
2 cups Gruyere cheese, grated
¾ cup (68 g) Parmesan
- Assembly:
15 lasagna noodles (about 5 per layer, cooked al dente or oven-ready)
Directions
- Make the Mushroom Béchamel Base
In a large deep sauté pan or Dutch oven, heat oil over medium.
Add onion and mushrooms; cook 7–8 minutes until golden and the liquid evaporates.
Add garlic; cook 30 seconds. Add the wine, bring to boil and cook until most of the liquid is evaporated.
Sprinkle in flour; stir 1–2 minutes until vegetables are evenly coated and no raw flour remains.
Gradually pour in milk, whisking or stirring constantly, then add stock.
Simmer 8–10 minutes until it starts to bubble and thicken enough to coat a spoon.
Once bubbling, cook only 1–2 minutes more.
Season with salt, pepper, thyme, nutmeg, parsley, and Dijon (if using). - Mix the cheese together for layering.
- Add Chicken, Spinach & Cheese
Stir in chicken and spinach.
Add ¼ cup Parmesan and about 1 cup mixed mozzarella + Gruyère mixed in Step 2 directly to the sauce; stir until melted and creamy.
If too thick, whisk in 2–3 tbsp milk or stock.
The sauce should be smooth, pourable, and glossy — not stiff. - Assemble the Lasagna
Preheat oven to 375 °F (190 °C).
Lightly butter or oil a 9 × 13 in (23 × 33 cm) baking dish.
Spread a thin layer of sauce on the bottom.
Layer in this order (three layers total):
- 5 noodles
- ⅓ of sauce mixture
- 1/3 of remaining cheeses (mozzarella + Gruyère + Parmesan)
Repeat twice more, finishing with sauce and all remaining cheese on top. - Bake
Cover with foil (lightly tented, grease it or line parchment under to prevent sticking) and bake 30 minutes.
Uncover and bake 15–20 minutes more until bubbling and lightly golden.
Optional: Broil 1–2 minutes for deeper browning.
Internal temperature should reach 165 °F (74 °C) in the center.
Rest 15 minutes before slicing.
Notes
- Rich, comforting, and lump-free — this streamlined version uses one pan for the sauce and filling. The result: silky layers of chicken, spinach, mushrooms, and a perfectly balanced blend of Gruyère, mozzarella, and Parmesan.
