Name: Chicken and Spinach Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 3 cups cooked shredded chicken (rotisserie or homemade); 1 tablespoon olive oil or butter; Salt and pepper to taste; 3 garlic cloves, minced; 1 small onion, chopped (optional); 6 cups fresh spinach or 10 oz frozen spinach (thawed and drained); 9 lasagna noodles (regular or oven-ready); 1 1/2 cups ricotta cheese or cottage cheese; 1 egg; 2 cups shredded mozzarella cheese; 3/4 cup grated Parmesan cheese; 2 cups milk or heavy cream; 2 tablespoons flour (for béchamel, optional); 1/4 teaspoon ground nutmeg or 1 teaspoon Italian seasoning (optional)

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Why You’ll Love This Recipe

This lasagna offers a lighter alternative to the classic beef version without sacrificing flavor or richness. The combination of seasoned chicken and sautéed spinach brings a fresh and wholesome balance, while the layers of creamy cheese sauce and pasta make it indulgent and filling. It’s make-ahead friendly, freezer-friendly, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken (rotisserie or homemade)
olive oil or butter
salt and pepper
garlic cloves
onion (optional)
fresh spinach (or frozen, thawed and drained)
lasagna noodles (regular or oven-ready)
ricotta cheese or cottage cheese
mozzarella cheese
Parmesan cheese
egg (for binding the ricotta layer)
milk or heavy cream
flour (for béchamel, optional)
Italian seasoning or nutmeg (optional, for béchamel)

Directions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook lasagna noodles according to package instructions if not using oven-ready noodles. Drain and set aside.
Sauté spinach: In a skillet, heat olive oil and sauté garlic (and onion, if using) until soft. Add spinach and cook until wilted. Remove from heat and set aside.
Make cheese filling: In a bowl, mix ricotta cheese with egg, salt, pepper, and half of the Parmesan. Stir in sautéed spinach.
Prepare béchamel (optional): In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly add milk or cream, whisking until thickened. Season with salt, pepper, and a pinch of nutmeg.
Assemble lasagna:
- Spread a layer of béchamel or a small amount of cheese mixture at the bottom.
- Layer noodles, followed by the ricotta-spinach mixture, shredded chicken, a spoonful of béchamel (if using), and shredded mozzarella.
- Repeat until the dish is full, ending with noodles and topping with remaining mozzarella and Parmesan.
Bake uncovered for 30–35 minutes or until bubbly and golden on top.
Let rest for 10–15 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people and takes about 1 hour total, including prep and baking time. It’s great for dinner and even better the next day as leftovers.

Variations

Creamy Alfredo Style: Use Alfredo sauce instead of béchamel for added richness.
Add Mushrooms: Sautéed mushrooms add extra depth and earthiness.
Cheese Mix: Use a blend of mozzarella, provolone, and fontina for more flavor.
Low-Carb Option: Use sliced zucchini or eggplant instead of lasagna noodles.
Spicy Version: Add red pepper flakes or chopped jalapeños to the ricotta mixture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and bake at 350°F (175°C) for 20–25 minutes or microwave in portions.
For freezing, assemble lasagna but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F, covered, for 60–75 minutes or until heated through.

FAQs

Can I use store-bought rotisserie chicken?

Yes, it’s a great time-saver. Shred and use as directed.

Can I use frozen spinach?

Yes, just thaw completely and squeeze out excess moisture before using.

What sauce should I use?

Béchamel, Alfredo, or even a creamy garlic sauce works beautifully.

Can I make it ahead of time?

Yes, assemble up to a day in advance and refrigerate. Bake when ready to serve.

Is this freezer-friendly?

Absolutely. Freeze before or after baking. Wrap well and label with date.

Can I add other vegetables?

Yes, mushrooms, zucchini, or artichoke hearts pair well with the flavors.

How do I keep it from being watery?

Drain spinach thoroughly and use a thick béchamel or cheese mixture.

Can I use no-boil noodles?

Yes, but make sure the sauce has enough moisture for them to cook properly.

Can I make this dairy-free?

Use plant-based ricotta, cheese, and milk alternatives as needed.

What sides go well with this lasagna?

A simple green salad, garlic bread, or roasted vegetables make perfect pairings.

Conclusion

Chicken and Spinach Lasagna is a creamy, cheesy, and satisfying dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. With its comforting layers of pasta, savory chicken, and flavorful spinach filling, it brings together wholesome ingredients in a cozy, delicious way. Whether baked fresh or made ahead, this lasagna is always a winner on the dinner table.

Chicken and Spinach Lasagna

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Chicken and Spinach Lasagna is a comforting layered pasta dish featuring tender shredded chicken, sautéed spinach, creamy ricotta or béchamel, and melted cheese. A lighter, flavorful twist on classic lasagna, perfect for family dinners or meal prep.

Author: Laura
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6 to 8 servings
Category: Dinner
Method: Baking
Cuisine: Italian-American
Diet: Low Lactose

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook lasagna noodles according to package instructions if not using oven-ready. Drain and set aside.
In a skillet, heat olive oil and sauté garlic and onion (if using) until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, mix ricotta cheese, egg, salt, pepper, half of the Parmesan, and the sautéed spinach until well combined.
To make béchamel (optional): Melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. Slowly add milk or cream, whisking until thickened. Season with salt, pepper, and nutmeg or Italian seasoning.
To assemble: Spread a layer of béchamel or ricotta mixture on the bottom of the dish. Layer noodles, ricotta-spinach mixture, shredded chicken, béchamel (if using), and mozzarella. Repeat until ingredients are used up, finishing with noodles topped with mozzarella and remaining Parmesan.
Bake uncovered for 30–35 minutes, or until golden and bubbly.
Let rest for 10–15 minutes before slicing and serving.

Notes

Use rotisserie chicken to save time.
Drain spinach thoroughly to prevent excess moisture.
Substitute Alfredo or garlic cream sauce for béchamel if preferred.
Make it ahead and refrigerate overnight for convenience.
Freeze before baking for long-term storage — perfect for meal prep.

Nutrition

Serving Size: 1 slice (about 1/8 of pan)
Calories: 430
Sugar: 4g
Sodium: 580mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 29g
Cholesterol: 95mg