Skinny Points Recipes » Chicken, Spinach, and Mushroom Lasagna
Chicken, Spinach, and Mushroom Lasagna

Chicken, Spinach, and Mushroom Lasagna


  • 3 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 pounds skinless, boneless chicken thighs, trimmed
  • 2 1/2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 tablespoons minced garlic
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 10 ounce sliced cremini mushrooms
  • 3 (6-ounce) packages fresh spinach
  • Cooking spray
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 12 no-boil lasagna noodles
  • 5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)


1. Bring stock to a boil in a large saucepan over medium-high heat. Add chicken; reduce heat, and simmer 18 to 20 minutes or until ­chicken is done. Remove chicken from pan; reserve stock. When cool enough to handle, shred with 2 forks.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; sauté 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in chicken.

3. Preheat oven to 375°.

4. Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring reserved stock to a boil over medium-high heat. Gradually add milk mixture to stock mixture, stirring constantly with a whisk. Stir in remaining 1 teaspoon salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat; stir in Parmigiano-Reggiano. Pour 1/2 cup sauce into bottom of each baking dish. Top each with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. Repeat layers once with noodles, chicken mixture, and sauce. Top dishes evenly with remaining 4 noodles, remaining sauce, and remaining 3/4 cup mozzarella.

5. Cover dishes tightly with foil coated with cooking spray. Bake at 375° for 25 minutes. Uncover and bake at 375° for 10 to 15 minutes or until browned and bubbly, or follow freezing instructions. Let stand 5 minutes before serving.

How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in ­refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375° for 25 minutes. Uncover and bake 5 minutes.


Serves: 12 | Smartpoints: 8

Nutritional Information:

  • Calories 286
  • Fat 10.2 g
  • Satfat 3.5 g
  • Protein 23 g
  • Carbohydrate 25 g
  • Fiber 2 g
  • Sugars 4 g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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