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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.

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)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Cook lasagna noodles according to package instructions if not using oven-ready. Drain and set aside.
  3. 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.
  4. In a bowl, mix ricotta cheese, egg, salt, pepper, half of the Parmesan, and the sautéed spinach until well combined.
  5. 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.
  6. 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.
  7. Bake uncovered for 30–35 minutes, or until golden and bubbly.
  8. 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

Find it online: https://thefamilycooking.com/chicken-and-spinach-lasagna/