Creamy Chicken and Spinach Lasagna

This Chicken and Spinach Lasagna is a comforting, crowd-pleasing dish layered with tender chicken, creamy ricotta, spinach, and melty mozzarella. It’s the perfect twist on traditional lasagna, light, flavorful, and family-approved. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this lasagna brings warmth and satisfaction to the table.

Why You’ll Love This Recipe

• Creamy, cheesy, and packed with protein
• No complicated steps, simple and easy to layer
• Perfect for meal prep and reheats beautifully
• Balanced with spinach for added nutrition
• Family-friendly and freezer-friendly

Ingredients

For the Lasagna

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups cooked shredded chicken (rotisserie or poached)
• 3 cups fresh spinach (or 1½ cups frozen spinach, thawed and drained)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• ¼ teaspoon nutmeg (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper

Step-by-Step Instructions

1. Cook the noodles: Boil the lasagna noodles according to package instructions. Drain and set aside.
2. Prepare the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk while whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg.
3. Sauté the vegetables: In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add spinach and cook until wilted. Stir in the shredded chicken, Italian herbs, salt, and pepper.
4. Assemble the lasagna: Spread a thin layer of sauce on the bottom of a baking dish. Add a layer of noodles, followed by chicken-spinach mixture, ricotta cheese, mozzarella, and more sauce. Repeat until all layers are used, finishing with sauce, mozzarella, and Parmesan on top.
5. Bake: Preheat the oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is golden and bubbly.
6. Rest and serve: Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy layers.

Tips & Variations

• Make it lighter: Use low-fat ricotta and reduced-fat mozzarella.
• Add more veggies: Try layering zucchini slices, mushrooms, or roasted red peppers.
• Make ahead: Assemble the lasagna a day in advance, refrigerate, and bake before serving.
• Freeze for later: Wrap tightly and freeze unbaked or baked lasagna for easy reheating.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions.
• Freeze: Wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Serving & Pairing Ideas

• Serve with garlic bread or a fresh green salad.
• Pair with a light tomato soup for a cozy meal.
• Garnish with extra Parmesan and parsley for a touch of freshness.

Frequently Asked Questions

Can I use cooked chicken breast instead of shredded rotisserie chicken?

Yes, any cooked chicken works well. Dice or shred it before mixing with the spinach and seasonings.

Can I substitute the ricotta cheese?

Yes, you can use cottage cheese or a mix of cream cheese and mozzarella for a similar texture.

How do I prevent watery lasagna?

Drain spinach thoroughly and let the lasagna rest before slicing to set the layers.

Can I make this lasagna gluten-free?

Absolutely! Use gluten-free lasagna noodles and substitute gluten-free flour in the sauce.

Ready to Make It?

This Chicken and Spinach Lasagna is pure comfort in every bite, creamy layers, tender chicken, and nutritious spinach come together perfectly. Save this recipe on Pinterest and impress your family or guests with a dish that tastes as beautiful as it looks.

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