There is something incredibly comforting and satisfying about a lasagna that’s both hearty and fresh, and this Chicken Lasagna with Spinach and Creamy Sauce Recipe hits all those marks beautifully. Imagine tender layers of shredded chicken nestled between al dente noodles, a luxuriously creamy spinach-infused sauce, and a golden, bubbly mozzarella top that invites you to dive right in. This dish transforms a classic favorite into a vibrant meal that feels special yet effortless, making it perfect for family dinners or impressing guests without a fuss.
Ingredients You’ll Need
Each ingredient in this Chicken Lasagna with Spinach and Creamy Sauce Recipe plays a vital role in creating the flavors, textures, and colors that make every bite irresistible. From fresh spinach adding a pop of green and earthiness to the creamy ricotta mixture balancing richness with a touch of freshness, these essentials come together beautifully.
- Lasagna noodles: Cooked al dente for structure and the perfect tender bite.
- Shredded rotisserie chicken: Saves time while packing in savory, juicy protein.
- Olive oil: Used for sautéing onions, providing a subtle fruity base flavor.
- Onion: Finely chopped to add sweetness and depth when sautéed.
- Unsalted butter: Creates a luscious roux base for the creamy sauce.
- All-purpose flour: Thickens the sauce to velvety perfection.
- Chicken broth: Adds savory richness and balances the creaminess.
- Half and half: Makes the sauce smooth and indulgent without being too heavy.
- Fresh spinach: Coarsely chopped for bursts of vibrant flavor and nutrition.
- Sea salt and black pepper: Essential for seasoning every layer just right.
- Garlic: Minced, it infuses the sauce with aromatic warmth.
- Ricotta cheese: Gives a creamy, slightly tangy texture in the mixing bowl.
- Egg: Binds the cheese mixture, ensuring luscious layers.
- Parsley: Chopped, for fresh herbal notes and a hint of color.
- Parmesan cheese: Grated for a sharp, nutty depth in the cheese mix.
- Mozzarella cheese: Shredded and divided between layers for that irresistible gooey melt.
How to Make Chicken Lasagna with Spinach and Creamy Sauce Recipe
Step 1: Prep Your Ingredients and Preheat
Start by preheating your oven to 375°F (190°C) to ensure the perfect baking environment. Boil the lasagna noodles according to the package instructions until they’re just al dente, as they will continue to cook in the oven. Give them a quick rinse under cold water and drain well to keep them from sticking together. Meanwhile, shred your rotisserie chicken or cooked chicken breast—it’s best to have these ready so you can assemble without any hassle.
Step 2: Build the Creamy Spinach Sauce
Warm the olive oil in a pan and gently sauté the chopped onion until translucent and soft, releasing a naturally sweet aroma. Add the butter, and once melted, whisk in the flour, cooking it just until golden to form a roux. Slowly pour in the chicken broth and half and half while whisking constantly to create a smooth sauce base. Let it simmer for about five minutes to thicken beautifully, then stir in the minced garlic and coarsely chopped fresh spinach. The spinach will wilt slightly here, infusing the sauce with vibrant flavor and color—then take the pan off the heat.
Step 3: Mix the Cheesy Filling
In a medium bowl, combine the creamy ricotta cheese with a beaten egg, shredded mozzarella, grated Parmesan, and chopped parsley. This combination creates a luscious filling that complements the creamy spinach sauce perfectly, adding layers of texture and savory satisfaction throughout your lasagna.
Step 4: Assemble Your Chicken Lasagna
Grab a 9×13 inch baking dish and spread a thin layer of the spinach cream sauce on the bottom to prevent sticking. Lay down 3 cooked noodles, then add half of the ricotta cheese mixture, followed by half of the shredded chicken. Spoon over a third of the spinach sauce and repeat the layers another time: noodles, cheese mixture, chicken, and sauce. Finish by topping the last layer of noodles with the remaining spinach sauce and the last cup of shredded mozzarella, which will melt and brown deliciously during baking.
Step 5: Bake Until Golden and Bubbling
Cover the dish loosely with foil, using toothpicks to keep it from sticking to the cheese layer on top. Bake for 45 minutes in your preheated oven until the lasagna is bubbling hot throughout. Remove the foil, then switch your oven to broil and toast the cheese for 2 to 3 minutes until it reaches a gorgeous golden brown. Let the lasagna rest for about 10 minutes before slicing—it helps the layers set beautifully for perfect portions.
How to Serve Chicken Lasagna with Spinach and Creamy Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few fresh basil leaves on top adds a pop of color and fresh flavor that brightens each plate. For an extra hit of richness, a light drizzle of good-quality olive oil or a dusting of Parmesan cheese right before serving can elevate this already sumptuous dish.
Side Dishes
This chicken lasagna pairs wonderfully with crisp, fresh side salads like a peppery arugula with lemon vinaigrette or a simple mixed greens salad to balance its richness. Roasted vegetables such as asparagus or Brussels sprouts also complement the creamy sauce and add texture and variety to your meal.
Creative Ways to Present
For a fun dinner party, serve individual portions of this Chicken Lasagna with Spinach and Creamy Sauce Recipe in small ramekins or mini casserole dishes. You can also create perfect squares and garnish them with edible flowers for an elegant touch. Layering in a clear glass baking dish shows off all those beautiful layers, which always delights the eyes before the taste buds.
Make Ahead and Storage
Storing Leftovers
Once your lasagna has cooled completely, transfer any leftovers to an airtight container and keep it in the refrigerator. It stays fresh and delicious for up to 3 days, making it a great option for quick weekday meals or lunch the next day.
Freezing
This Chicken Lasagna with Spinach and Creamy Sauce Recipe freezes beautifully. Wrap the lasagna tightly in plastic wrap and then foil, or store in a freezer-safe container. It can be kept frozen for up to 3 months. Thaw it overnight in the fridge before reheating for best results.
Reheating
To reheat, place your portion on a microwave-safe plate and cover loosely with a damp paper towel, warming in short intervals to avoid drying out. Alternatively, reheat in an oven at 350°F (175°C) covered with foil until heated through, about 20 minutes, then uncover for a few minutes to refresh the top layer’s crispiness.
FAQs
Can I use frozen spinach instead of fresh in this Chicken Lasagna with Spinach and Creamy Sauce Recipe?
Yes, you can substitute frozen spinach, but be sure to thaw it fully and squeeze out as much moisture as possible to avoid a watery sauce. Fresh spinach will give a slightly better texture and flavor, but frozen works in a pinch!
Is it okay to use regular cooked chicken instead of rotisserie chicken?
Absolutely! Cooked chicken breast or thighs work just fine; just shred them finely to blend well with the layers and distribute flavor evenly.
Can I make this recipe vegetarian?
While the chicken is key to this recipe’s classic flavor, you can swap it out for hearty vegetables like mushrooms or roasted zucchini to create a delicious vegetarian option while keeping the creamy spinach sauce intact.
Do I have to use half and half in the sauce?
Half and half adds a lovely creaminess without making it overly rich, but you can substitute with equal parts milk and heavy cream if preferred. Just avoid using low-fat milk alone, as the sauce might be too thin.
What type of cheese works best for the topping?
Mozzarella is fantastic for its meltability and mild flavor, but feel free to mix in a little extra Parmesan or even provolone for added depth and a more pronounced golden crust.
Final Thoughts
This Chicken Lasagna with Spinach and Creamy Sauce Recipe is a true crowd-pleaser that combines comforting creamy textures, fresh green spinach, and tender chicken in every bite. It’s the kind of meal that warms both your heart and your kitchen, promising smiles at the dinner table. I encourage you to give it a try and discover just how easy it is to create a memorable, delicious lasagna that your family and friends will rave about again and again.
Print
Chicken Lasagna with Spinach and Creamy Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Lasagna recipe combines tender shredded chicken, creamy ricotta, fresh spinach, and layers of melted mozzarella cheese baked to golden perfection. A savory spinach cream sauce enriches the dish, making it a comforting and delicious family-friendly meal perfect for any occasion.
Ingredients
Lasagna and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts heavy cream and milk)
- 3 cloves garlic, minced
- 5 ounces fresh spinach, coarsely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded, divided
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until just al dente. Rinse the noodles with cold water to stop cooking and prevent sticking, then drain thoroughly. Shred the rotisserie chicken and set aside.
- Make the Spinach Cream Sauce: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion until it becomes soft and translucent. Stir in the butter, and then whisk in the all-purpose flour, cooking until the mixture turns golden brown. Slowly whisk in the chicken broth and half and half, continuing until smooth. Allow the sauce to simmer for about 5 minutes until thickened. Stir in the minced garlic and chopped spinach, then remove the pan from heat.
- Mix the Cheese Filling: In a large bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix thoroughly to create a creamy cheese filling.
- Assemble the Lasagna: Spread a thin layer of the spinach cream sauce at the bottom of a 9×13 inch baking dish. Layer 3 cooked lasagna noodles on top. Spread half the ricotta cheese mixture over the noodles, then add half the shredded chicken, followed by one-third of the spinach cream sauce. Repeat this layering one more time: noodles, ricotta mixture, chicken, and spinach sauce. Finish with a final layer of noodles, the remaining spinach cream sauce, and the remaining 1 cup of mozzarella cheese on top.
- Bake and Broil: Cover the assembled lasagna with foil, using toothpicks if needed to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil the lasagna for 2-3 minutes until the cheese is bubbly and golden brown. Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set.
Notes
- Using rotisserie chicken helps save time without compromising flavor, but cooked chicken breast works equally well.
- Cooking lasagna noodles al dente prevents them from becoming too soft during baking.
- Broiling at the end ensures a beautifully browned cheese topping; watch closely to avoid burning.
- To make this recipe gluten free, use gluten-free lasagna noodles and flour substitute.
