Chicken Spinach Lasagna

by

🧀 Chicken Spinach Lasagna

Description

Chicken Spinach Lasagna is a creamy, cheesy, and hearty twist on traditional lasagna. Layers of tender lasagna noodles, juicy shredded chicken, creamy white sauce, ricotta, spinach, and mozzarella come together for a comforting baked dish that’s both flavorful and satisfying. Perfect for family dinners, gatherings, or meal prep — this lasagna offers a rich taste with a hint of freshness from spinach.

Ingredients

For the Lasagna Layers

  • 9 lasagna noodles (cooked according to package instructions)

  • 2 cups cooked chicken breast (shredded)

  • 2 cups fresh spinach (chopped)

  • 2 cups ricotta cheese

  • 1 large egg

  • 3 cups mozzarella cheese (shredded, divided)

  • ½ cup grated Parmesan cheese

For the White Sauce (Béchamel Sauce)

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 3 cups milk (warm)

  • 1 cup heavy cream

  • 2 cloves garlic (minced)

  • Salt and pepper to taste

  • ½ tsp nutmeg (optional)

Instructions

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Prepare White Sauce:
    In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
    Whisk in flour and cook for 1 minute. Gradually add warm milk while whisking constantly until smooth.
    Stir in cream, salt, pepper, and nutmeg. Simmer for 3–4 minutes until thickened.

  3. Make Ricotta Mixture:
    In a bowl, combine ricotta cheese, egg, chopped spinach, 1 cup mozzarella, salt, and pepper.

  4. Assemble the Lasagna:

    • Spread a thin layer of white sauce on the bottom of the baking dish.

    • Place 3 lasagna noodles over the sauce.

    • Add a layer of ricotta-spinach mixture, then some shredded chicken.

    • Spoon over some white sauce and sprinkle mozzarella.

    • Repeat for 2 more layers, finishing with noodles, white sauce, and remaining mozzarella and Parmesan on top.

  5. Bake:
    Cover with foil and bake for 25 minutes.
    Remove foil and bake for another 15–20 minutes, or until golden and bubbling.

  6. Cool & Serve:
    Let the lasagna rest for 10–15 minutes before slicing. Garnish with parsley if desired.

Notes

  • You can substitute rotisserie chicken for convenience.

  • Use frozen spinach (thawed and squeezed dry) if fresh isn’t available.

  • Add a layer of sautéed mushrooms or onions for extra flavor.

  • For a lighter version, use low-fat cheese and skim milk.

Tips

  • Make the white sauce slightly thicker to avoid watery lasagna.

  • Letting the lasagna rest after baking helps layers set and slice neatly.

  • You can prepare it a day ahead and refrigerate before baking.

  • Add a bit of lemon zest to the sauce for a refreshing touch.

Servings

  • Serves: 6–8 people

  • Prep Time: 25 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour 10 minutes

Nutritional Information (Per Serving)

  • Calories: 460 kcal

  • Protein: 34 g

  • Carbohydrates: 28 g

  • Fat: 22 g

  • Fiber: 2 g

  • Sodium: 610 mg

  • Calcium: 320 mg

Health Benefits

  • High Protein: Chicken and cheese help build muscle and support tissue repair.

  • Rich in Calcium: Boosts bone and dental health.

  • Spinach: Provides iron, magnesium, and antioxidants that improve immunity.

  • Balanced Meal: Contains protein, carbs, and healthy fats for sustained energy.

Q&A 

Q1: Can I use whole wheat noodles?
Yes, whole wheat lasagna noodles work great and add extra fiber.

Q2: Can this be made ahead of time?
Absolutely! Assemble it, cover tightly, and refrigerate up to 24 hours before baking.

Q3: Can I freeze Chicken Spinach Lasagna?
Yes — freeze before or after baking. Wrap tightly and store for up to 3 months. Thaw overnight before reheating.

Q4: What can I use instead of ricotta cheese?
Cottage cheese or cream cheese are good substitutes.

Q5: How do I make it spicier?
Add red chili flakes or a pinch of cayenne pepper to the sauce for a kick.

Leave a Comment