Chicken spinach lasagna is a creamy, cheesy baked pasta that layers tender noodles with shredded chicken, wilted spinach, ricotta, and a silky white sauce. It has all the comfort of classic lasagna, with a lighter and more mellow flavor.
This is a great recipe for using leftover or rotisserie chicken, and it feeds a crowd with very little fuss. Assemble it ahead, bake it until bubbly and golden, and serve it with a crisp salad for an easy family dinner or a potluck dish.
Table of Contents
Why This Chicken Spinach Lasagna Recipe Works
White sauce gives this lasagna a creamy, rich texture without the acidity of tomato sauce, which lets the chicken, spinach, and cheese stand out. Because every layer is coated in sauce, the noodles stay tender and the lasagna slices cleanly.
Mixing the chicken, spinach, ricotta, and some of the cheese in one bowl means every bite has the same balance of flavors. Holding back half of the mozzarella and Parmesan for the top gives you a golden, bubbly crust.
Covering the dish for the first part of baking keeps the noodles from drying out, and uncovering it at the end lets the top brown. A short rest before cutting helps the layers set.
Ingredients for Chicken Spinach Lasagna
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 4 cups white sauce (bechamel), store-bought or homemade
- 1/2 teaspoon salt
- Black pepper to taste
How to Make Chicken Spinach Lasagna
1. Preheat the oven and cook the noodles.
Heat the oven to 375 degrees F. Cook the lasagna noodles in salted boiling water until al dente, then drain and set them aside.
2. Wilt the spinach.
Heat the olive oil in a pan and cook the spinach until wilted. Let it cool slightly and press out any extra liquid so the lasagna does not turn watery.
3. Make the filling.
In a large bowl, mix the shredded chicken, spinach, ricotta, half of the mozzarella, half of the Parmesan, the salt, and the pepper.
4. Build the first layer.
Spread a layer of white sauce across the bottom of a 9 by 13 inch baking dish. Top with 3 noodles, half of the chicken mixture, and a layer of white sauce.
5. Build the remaining layers.
Repeat with 3 more noodles, the remaining chicken mixture, and more white sauce. Finish with the last 3 noodles, the remaining white sauce, and the remaining mozzarella and Parmesan.
6. Bake covered, then uncovered.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and bubbly and the center reaches 165 degrees F.
7. Rest before serving.
Let the lasagna rest for about 10 minutes so the layers set, then cut and serve.
How to Serve Chicken Spinach Lasagna
Serve squares of lasagna with a crisp green salad and warm garlic bread. A sprinkle of fresh parsley or a little extra Parmesan on top adds color.
If you love lasagna, you may also enjoy the white chicken lasagna or the cottage cheese lasagna. For a meaty version, try the classic beef lasagna or the bechamel cheese beef lasagna.
How to Store and Reheat Chicken Spinach Lasagna
Refrigerate leftovers within two hours of baking. Cover the dish tightly or move slices to a sealed container, and eat them within 3 to 4 days.
Reheat individual slices in the microwave or the whole dish covered with foil in the oven until the center is steaming hot, at 165 degrees F. You can also freeze the baked lasagna or individual slices in sealed containers and thaw them in the refrigerator before reheating.
Tips and Variations for Chicken Spinach Lasagna
Cook the noodles only until al dente, since they continue to soften in the oven. Press the cooked spinach well to remove extra moisture. Spreading sauce under the first layer prevents the noodles from sticking.
You can make the white sauce at home by cooking flour in melted butter and then whisking in warm milk until thick and smooth, or you can use a good store-bought version. Turkey or a meat alternative can replace the chicken. For a vegetarian version, leave out the chicken and add mushrooms or zucchini.
For baking guidance, the Purdue Extension classic lasagna recipe uses a 375 degree F oven, a covered bake followed by an uncovered bake, and a rest before slicing.
Frequently Asked Questions About Chicken Spinach Lasagna
Can I make chicken spinach lasagna ahead of time?
Yes. Assemble it, cover it tightly, and refrigerate it until you are ready to bake. You may need a few extra minutes in the oven because it starts cold.
Can I use frozen spinach in chicken spinach lasagna?
Yes. Thaw it completely and squeeze out as much water as possible before mixing it into the filling.
Do I need to cook the noodles first?
This recipe uses cooked noodles that are drained until al dente. Follow the package directions if you use a different type of noodle.
Can I freeze chicken spinach lasagna?
Yes. Freeze it before or after baking in a sealed container, and thaw it in the refrigerator before reheating.
What can I use instead of ricotta in chicken spinach lasagna?
Cottage cheese is a common substitute. Drain it well and blend it for a smoother texture if you like.
Cheesy Chicken Spinach Lasagna
Equipment
- 9×13 inch baking dish
Ingredients
Main Ingredients
- 9 lasagna noodles
- 2 cup cooked chicken shredded
- 2 cup fresh spinach
- 1 tbsp olive oil
- 2 cup ricotta cheese
- 2 cup shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 4 cup white sauce (bechamel) store-bought or homemade
- ½ tsp salt
- black pepper to taste
Instructions
Cooking
- Heat the oven to 375 degrees F. Cook the noodles until al dente and drain.
- Saute the spinach in the olive oil until wilted, then press out extra liquid.
- Mix the chicken, spinach, ricotta, half the mozzarella, half the Parmesan, salt, and pepper.
- Spread white sauce in a 9 by 13 inch dish. Layer 3 noodles, half the filling, and more sauce.
- Repeat with 3 noodles, the remaining filling, and sauce. Top with the last 3 noodles, the remaining sauce, and the remaining cheeses.
- Cover with foil and bake for 30 minutes. Uncover and bake 15 to 20 minutes more until bubbly and 165 degrees F in the center.
- Rest for about 10 minutes before serving.
