chicken and spinach lasagna recipe

The Best chicken and spinach lasagna recipe

Chicken and spinach lasagna has been a staple in my kitchen for years, and I’ll never tire of it. There’s something about the way the layers of tender chicken, fresh spinach, and rich tomato sauce cling together—simple, satisfying, and full of flavor. I love this recipe because it’s easy enough to make from scratch but still feels special, whether it’s for a weeknight dinner or a weekend gathering. My kids, especially my teenage son who’s picky but loves anything with meat and veggies, always asks for it. It’s that kind of dish that becomes a comfort, one they’ll reach for again and again. Plus, it’s balanced—protein from the chicken, fiber from the spinach and lasagna noodles, and vitamins from the tomatoes. It’s not just filling; it’s nutritious too, which is why I keep it in my rotation.

This recipe works for so many occasions. It’s a crowd-pleaser for game day or a birthday, but it’s also perfect for everyday meals when you’re short on time. The layers hold together well, so it doesn’t feel like a chore to assemble, and it reheats beautifully. My husband and I always enjoy it because it’s hearty enough to feel indulgent without being heavy. My kids, especially my daughter who’s always trying to eat healthier, appreciate the greens in it, even if they don’t always admit it. And the fact that it’s packed with protein and iron makes it a great meal for anyone looking to eat well without feeling like they’re missing out on flavor. It’s the kind of dish that feels like a treat but is actually good for you—something I’ve come to appreciate more and more in my cooking.

Chicken and Spinach Lasagna

4.5 from 956 votes

A flavorful lasagna featuring tender chicken, fresh spinach, and a rich tomato sauce layered with creamy béchamel sauce and melted cheese. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 12 lasagna noodles (oven-ready)
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp yeast

For the Chicken Filling

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

For the Spinach Layer

• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce

• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried thyme

For the Béchamel

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

For the Topping

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cook chicken breasts in a skillet with olive oil over medium heat until fully cooked (6-7 mins per side). Shred chicken and set aside. Season with garlic powder, salt, pepper, and oregano.
3. 3 In a pan, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add marinara sauce. Simmer for 5 minutes. Remove from heat and set aside.
4. 4 In a bowl, mix spinach, Parmesan, salt, and pepper. Set aside.
5. 5 For the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux. Gradually add milk while whisking until smooth. Cook until thickened (~5 mins). Stir in Parmesan and nutmeg.
6. 6 Assemble lasagna: Spread a thin layer of marinara sauce in the bottom of a lasagna pan. Layer half the lasagna noodles, half the chicken mixture, half the spinach mixture, and half the béchamel sauce. Repeat layers, ending with béchamel.
7. 7 Top with shredded mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.

🔧Equipment

• Mixing bowls
• Food processor (optional for dough)
• Skillet
• Oven
• Lasagna pan
• Mixing spoon
• Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 60🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

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This chicken and spinach lasagna is always a crowd-pleaser for family gatherings because it’s hearty, flavorful, and surprisingly easy to make ahead. Whether you’re hosting a casual dinner or a bigger meal, the layers of tender chicken, rich tomato sauce, and fresh spinach make it feel special without the stress of last-minute fussiness. It’s perfect for feeding a crowd because it’s filling yet still lets everyone customize their serving—no one has to eat the same thing twice. Plus, the dish tastes even better the next day, so you can enjoy leftovers without any guilt.

❓ Frequently Asked Questions About Chicken and Spinach Lasagna

What is the best way to prepare the chicken for the lasagna?

To get the most flavorful chicken for your lasagna, cook it first by baking it in a pan with olive oil, garlic, and Italian seasoning until fully cooked. Shred or slice it finely after removing it from the pan to evenly distribute it throughout the lasagna layers. You can also use pre-cooked rotisserie chicken for convenience.

How should I prepare the spinach to ensure it doesn’t turn bitter?

To keep spinach from becoming bitter, gently sauté it in a little olive oil or butter over medium-low heat without adding salt until just wilted. Avoid high heat or overcooking, as it can make the spinach bitter. You can also blend it into a spinach puree if you prefer a smoother texture.

Can I use store-bought lasagna noodles or should I make homemade?

Store-bought lasagna noodles are perfectly fine for this recipe! They save time and provide consistent results. If you prefer homemade noodles, you can make them using all-purpose flour and water, but they may take longer to cook through in the lasagna. For best results, boil them al dente before assembling.

What are some great substitutions for fresh spinach if I don’t have any?

If fresh spinach isn’t available, you can substitute it with kale (blanched and chopped), baby spinach (lightly cooked), swiss chard (cooked and chopped), or even a mix of spinach and arugula for a milder flavor. Avoid heavy greens like collard greens, which can be too tough.

How do I prevent the lasagna from becoming soggy or dry?

To avoid soggy lasagna, pre-bake the noodles slightly (about 5 minutes) before assembling, and place a layer of uncooked noodles at the bottom and top. Bake at 375°F (190°C) for about 25-30 minutes, covered with foil, then uncover and bake 10-15 minutes more until bubbly. For a drier texture, add a sprinkle of breadcrumbs or Parmesan to the sauce before baking.