If you’re looking for a comforting, rich, and utterly delicious meal that will wow everyone at the table, this Creamy Chicken Spinach Lasagna Recipe is the answer. Layers of tender chicken, vibrant spinach, and a luscious cream sauce come together beneath a blanket of melted cheeses, creating a lasagna that’s both hearty and fresh. It’s the perfect dish for cozy family dinners or special occasions, combining classic Italian flavors with a creamy twist that makes every bite memorable.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that perfect balance of taste, texture, and color in this recipe. Each component plays a pivotal role—from the tender shredded chicken adding protein, to the fresh spinach bringing a pop of green and earthy flavor, and the blend of cheeses that ensures every bite is creamy and satisfying.
- 9 lasagna noodles: Cooked al dente for the perfect bite without being mushy.
- 4 cups shredded rotisserie chicken: Pre-cooked chicken brings convenience and flavor.
- 1 tablespoon olive oil: For sautéing onions to a tender sweetness.
- 1 medium onion, finely chopped: Adds aromatic depth to the sauce.
- 4 tablespoons unsalted butter: Cultivates a rich, smooth texture in the cream sauce.
- 1/3 cup all-purpose flour: Helps thicken the cream sauce perfectly.
- 2 1/2 cups chicken broth: Brings savory flavor and helps create the sauce base.
- 1 1/2 cups half and half: Or use equal parts heavy cream and milk for extra creaminess.
- 5 ounces fresh spinach, coarsely chopped: Adds fresh, vibrant flavor and nutritional goodness.
- 2 teaspoons sea salt: Enhances all the flavors beautifully.
- 1/2 teaspoon black pepper: Adds just the right amount of subtle heat.
- 3 cloves garlic, minced: Infuses the sauce with its distinctive savory punch.
- 15 ounces ricotta cheese: For creamy richness and a smooth mouthfeel.
- 1 large egg: Helps bind the ricotta cheese mixture.
- 1/4 cup parsley, chopped: Fresh herbaceous notes to brighten the dish.
- 1/4 cup Parmesan cheese, grated: Adds sharp, nutty flavor to the cheese layer.
- 3 cups mozzarella cheese, shredded, divided: Melts perfectly, creating that irresistible golden cheesy top.
How to Make Creamy Chicken Spinach Lasagna Recipe
Step 1: Cook noodles and prep the chicken
Start by boiling your lasagna noodles until they’re perfectly al dente—meaning they have a tender bite but still hold their shape. Rinse them under cold water to stop the cooking process and prevent sticking. Meanwhile, shred your rotisserie chicken or cooked chicken breast so it’s ready to layer later. This prep is essential to a smooth assembly.
Step 2: Make the spinach cream sauce
Heat olive oil in a pan and sauté the finely chopped onion until soft and fragrant. Stir in the butter, then gradually whisk in the flour and cook until golden and bubbling, which forms a flavorful roux. Slowly add chicken broth and half and half while whisking constantly to avoid lumps. Let the mixture simmer gently for about five minutes until it thickens to a luscious cream sauce. Toss in the minced garlic and fresh spinach just before removing from heat, letting the spinach wilt perfectly into the sauce.
Step 3: Prepare the ricotta cheese mixture
In a mixing bowl, combine ricotta cheese with the egg, half of the shredded mozzarella, grated Parmesan, and chopped parsley. This mixture adds a creamy, slightly tangy layer that balances the creamy spinach sauce beautifully. It’s the secret to making each layer irresistibly luscious.
Step 4: Assemble your lasagna
In a 9×13 inch baking dish, begin by spreading a thin layer of the spinach cream sauce to prevent sticking. Layer three noodles on top, then spread half the ricotta cheese mixture followed by half the shredded chicken. Spoon over a third of the spinach cream sauce. Repeat this layering sequence to use up the remaining ingredients. Finish by placing the last noodles on top, covering with the remaining cream sauce, and sprinkling generously with the remaining mozzarella cheese for that beautifully melted topping.
Step 5: Bake to perfection
Cover the assembled lasagna loosely with foil, tucking in toothpicks to keep it from sticking to the cheese. Bake at 375°F (190°C) for 45 minutes, allowing all the flavors to meld and the sauce to bubble. Remove the foil and switch your oven to broil for 2 to 3 minutes to achieve a golden, bubbly cheese crust that’s simply irresistible. Let the lasagna rest for about 10 minutes before slicing so it sets nicely and is easier to serve.
How to Serve Creamy Chicken Spinach Lasagna Recipe
Garnishes
For an inviting presentation, sprinkle freshly chopped parsley or basil over the top to add a pop of green and a hint of freshness that brightens up the creamy layers. A light dusting of extra Parmesan can add a salted kick and depth of flavor. Feeling adventurous? A drizzle of high-quality extra virgin olive oil adds richness and shine.
Side Dishes
Pair your lasagna with crisp, refreshing sides like a simple mixed green salad dressed with a lemon vinaigrette or roasted seasonal vegetables that bring contrasting textures and colors to your plate. Garlic bread or a warm crusty baguette are also perfect companions to soak up any leftover sauce.
Creative Ways to Present
If you’re serving this at a potluck or family gathering, consider portioning the lasagna into individual ramekins or square baking dishes for personalized servings. Layer it up in clear glass dishes to showcase the stunning layers visually. You could even top individual servings with a fresh spinach leaf or a cherry tomato for added charm.
Make Ahead and Storage
Storing Leftovers
Leftover creamy chicken spinach lasagna keeps beautifully in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing to maintain texture and freshness. This makes for perfect next-day lunches or easy dinners.
Freezing
This lasagna freezes wonderfully, so feel free to make a double batch. Assemble completely, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, bake it from frozen, adding extra baking time to ensure it’s heated through perfectly.
Reheating
To reheat, warm individual slices in the microwave or bake covered at 350°F (175°C) until heated through and bubbling. For the best texture, uncover near the end of reheating to refresh the melted cheese topping.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely. You can cook chicken breasts or thighs ahead of time, shred them, and use them in the recipe. Rotisserie chicken simply adds convenience and extra flavor but fresh-cooked chicken works just as well.
Is there a substitute for half and half in the cream sauce?
Yes, you can use equal parts milk and heavy cream as a substitute, which also delivers a rich and creamy texture perfect for this lasagna.
Can this recipe be made gluten-free?
Definitely! Use gluten-free lasagna noodles and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Make sure to check your broth for any gluten-containing additives.
How can I make this dish vegetarian?
Simply omit the chicken and consider adding sautéed mushrooms, zucchini, or a medley of your favorite vegetables to maintain a hearty, satisfying lasagna with all the creamy goodness.
What type of cheese is best for melting on top?
Mozzarella is ideal for that gooey, stretchy melted layer, while Parmesan adds sharpness. Combining both provides the perfect finish with great flavor and texture.
Final Thoughts
This Creamy Chicken Spinach Lasagna Recipe is one of those dishes that feels like a warm hug on a plate. It’s comforting, tasty, and surprisingly simple to make given all the layers of flavor. Whether you’re cooking for family or friends, this recipe is sure to impress and satisfy. Give it a try—you’ll quickly find it’s a new favorite to add to your recipe collection.
Print
Creamy Chicken Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 55 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 with creamy spinach sauce and rich ricotta cheese layers, baked to perfection with melted mozzarella on top. It’s a comforting and delicious dish perfect for family dinners or gatherings, offering a flavorful twist on classic lasagna with a creamy spinach-infused béchamel sauce.
Ingredients
Lasagna and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Spinach Cream 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)
- 5 ounces fresh spinach, coarsely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
Ricotta Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded (for ricotta mixture)
- 1 cup mozzarella cheese, shredded (for topping)
Instructions
- Cook noodles and prep: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water to stop cooking. Shred the rotisserie or cooked chicken into bite-sized pieces and set aside.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Make spinach cream sauce: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion until softened and translucent. Add the butter and whisk in the flour, cooking until the mixture turns golden and resembles a roux. Slowly whisk in the chicken broth and half and half, stirring continuously to avoid lumps. Simmer the sauce for about 5 minutes or until it thickens. Stir in the minced garlic and coarsely chopped spinach, then remove from heat.
- Prepare ricotta cheese mixture: In a medium bowl, combine the ricotta cheese, large egg, two cups of the shredded mozzarella, grated Parmesan, and chopped parsley. Mix until well incorporated.
- Assemble the lasagna: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Place three lasagna noodles over the sauce, then spread half of the ricotta cheese mixture evenly on top. Add half of the shredded chicken, followed by one-third of the spinach cream sauce. Repeat the layering process: three noodles, remaining ricotta mixture, remaining chicken, and another one-third of the spinach sauce. Finish with the last three noodles, the remaining spinach sauce, and sprinkle the remaining one cup of shredded mozzarella cheese evenly on top.
- Bake the lasagna: Cover the dish tightly with foil, using toothpicks to prevent the foil from touching the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 2-3 minutes until the cheese turns golden brown and bubbly. Let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set properly.
Notes
- Use rotisserie chicken for convenience or cook and shred your own chicken breast.
- Rinsing noodles with cold water stops them from cooking further which helps prevent overcooking during baking.
- Using toothpicks to hold up the foil keeps the cheese from sticking and makes for easier serving.
- Allowing the lasagna to rest after baking ensures cleaner slices and better flavor melding.
- Fresh spinach can be substituted with frozen spinach, just be sure to thaw and drain excess water before adding.
