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Deliciously layered Chicken Spinach Lasagna, featuring tender chicken, fresh spinach, and creamy ricotta cheese, all baked between layers of lasagna noodles and a rich, savory marinara sauce. This hearty and flavorful dish combines the perfect balance of creamy, cheesy goodness with healthy greens, making it a family favorite for weeknight dinners or special occasions. Serve with garlic bread for a complete and comforting meal
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Chicken Spinach Lasagna

Lasagna lovers, this one’s for you! Chicken Spinach Lasagna is a delicious twist on the classic Italian favorite, layering tender chicken, fresh spinach, and creamy cheese for a dish that’s both hearty and wholesome.
Course Dinner
Keyword Chicken Spinach Lasagna
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8

Ingredients

  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt divided
  • 1 6 oz. bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/2 cups milk I used whole milk
  • 1/4 tsp. nutmeg
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

Instructions

  • Preheat the oven to 375 degrees F.
  • In medium-high heat, heat a large sauté pan. Add the oil and the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt when heated. Sauté for 5 mins or until the mushrooms are softened, stirring occasionally. Before continuing to step 3, make sure all the liquid has evaporated from the mushrooms.
  • Stir in the spinach and cook until the spinach is wilt. Remove the pan from the heat and mix in the cooked chicken. Put it aside.
  • In a small saucepan, mix chicken broth, milk, nutmeg, and 1 teaspoon of salt remaining.  Bring to a slow simmer over medium heat. As soon as the mixture begins to bubble up around the edges, gradually whisk in the flour and simmer until thickened, around 10 minutes. Stir in Parmesan cheese and remove from heat.
  • In the bottom of the 10X10 square baking dish, place 1/2 cup sauce, top with 2 noodles, 1 cup chicken mixture, 1 cup mozzarella sauce, and 1/4 cup mozzarella, making sure the noodles are sauce-coated. Also, you can gently press it down. Repeat with three more layers of noodles, chicken, cheese, and sauce. Then there will be a little more sauce in the last layer and the remaining cheese on top.
  • Cover the baking dish with aluminum foil and bake for about 25 minutes. Uncover and bake for a further 15 min. If necessary, broil the golden brown top for 2-3 minutes. Let stand about 5 minutes before serving.

Notes

  • Sauce: If the sauce does not thicken, boil for 3-4 more minutes. Just make sure to keep on whisking so that your saucepan does not get stuck to the bottom. To further thicken the sauce, you also can whisk in an extra 1 tablespoon of flour, but I tend to find that if you let the sauce cook a little longer, it thickens on its own. Also, please remember that it will thicken the sauce even more once you stir in the Parmesan.
  • 9 X 13 Pan: You could even bake lasagna in a 9X13 pan if wanted, but I would recommend that you double the recipe, else it won't be as thick as lasagna. The time for baking will be around the same time.