If you’re craving a dish that wraps comfort, flavor, and a touch of elegance all into one, you absolutely need to try this Creamy Chicken Spinach Lasagna Recipe. It’s a luscious combination of tender chicken, vibrant spinach, and a rich, velvety cream sauce layered between perfectly cooked lasagna noodles. Every bite is like a warm hug, filled with cheesy goodness and fresh herbs that brighten the palate. Whether it’s a family dinner or a special occasion, this recipe delivers a satisfying meal that feels both indulgent and wholesome, turning a classic favorite into something effortlessly extraordinary.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to bringing this Creamy Chicken Spinach Lasagna Recipe to life. Each one plays a perfect role, from creating that dreamy creamy texture to balancing flavors and adding vibrant color that makes the dish as beautiful as it is delicious.
- Lasagna noodles: Cooked al dente to provide the perfect tender base without falling apart.
- Shredded rotisserie chicken: Offers juicy, flavorful protein that saves time and adds savory depth.
- Olive oil: For gently sautéing the onion while adding a subtle fruity note.
- Onion: Finely chopped, it brings sweetness and texture to the creamy sauce.
- Unsalted butter: Creates a rich roux that thickens the sauce beautifully.
- All-purpose flour: Used to form the base of the creamy spinach sauce, giving it body and stability.
- Chicken broth: Adds savory, meaty depth to the sauce without overwhelming other flavors.
- Half and half: Brings luscious creaminess, balancing richness and lightness perfectly.
- Fresh spinach: Coarsely chopped for vibrant color and a fresh, slightly earthy bite.
- Sea salt and black pepper: Simple seasonings to enhance all the natural flavors.
- Garlic: Minced to infuse the sauce with aromatic warmth.
- Ricotta cheese: Combined with egg and herbs to make a creamy, luscious filling.
- Egg: Binds the ricotta mixture for a smooth, sliceable texture.
- Parsley: Adds bright, herbaceous notes and freshness.
- Parmesan cheese: Grated for a sharp, savory kick that elevates the overall taste.
- Mozzarella cheese: Shredded and split between layers and topping, it melts into ooey-gooey perfection.
How to Make Creamy Chicken Spinach Lasagna Recipe
Step 1: Prepare the Noodles and Chicken
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until they’re perfectly al dente—firm but not stiff. Rinse them with cold water to prevent sticking and drain thoroughly. Meanwhile, shred the rotisserie chicken or cooked chicken breast into bite-sized pieces. This will form the hearty protein component of your lasagna.
Step 2: Craft the Spinach Cream Sauce
Next, sauté the finely chopped onion in olive oil until it’s tender and translucent, releasing its natural sweetness. Add unsalted butter, then whisk in the flour to make a golden roux—this is the secret to that creamy, thick sauce everyone loves. Gradually pour in the chicken broth and half and half, whisking continuously until smooth and lump-free. Let it simmer for about five minutes until it thickens. Stir in the minced garlic and fresh spinach, allowing the spinach to wilt gently and infuse the sauce with its vibrant flavor. Then, remove it from heat.
Step 3: Prepare the Ricotta Mixture
In a medium bowl, combine ricotta cheese, the egg, two cups of shredded mozzarella, grated Parmesan, and chopped parsley. This mix will add richness and a luscious texture to the lasagna, while the parsley provides a fresh, herby contrast that keeps each bite lively and balanced.
Step 4: Assemble Your Lasagna
Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor right from the base. Layer three cooked noodles, then half of the ricotta mixture, followed by half of the shredded chicken, and about one-third of the spinach cream sauce. Repeat the layers once more, finishing with a final layer of noodles topped with the remaining spinach sauce and one cup of shredded mozzarella cheese. This layering builds a complex, creamy texture that will wow your taste buds.
Step 5: Bake to Perfection
Cover the dish with foil, using toothpicks if needed to keep it from touching the cheese. Bake in the preheated oven for 45 minutes to meld all the flavors and heat through evenly. For an irresistible golden crust, remove the foil and broil the top for 2-3 minutes until the cheese turns bubbly and slightly browned. Let the lasagna rest for 10 minutes before slicing—this resting step is crucial for a clean, satisfying slice that holds its shape beautifully.
How to Serve Creamy Chicken Spinach Lasagna Recipe
Garnishes
To add a fresh pop when serving, sprinkle extra chopped parsley or a light dusting of Parmesan cheese on top. A drizzle of high-quality olive oil or a few torn basil leaves can also brighten the presentation and elevate the flavors.
Side Dishes
This lasagna pairs perfectly with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or a rustic loaf works wonderfully for soaking up any extra sauce and rounds out the meal with satisfying crunch.
Creative Ways to Present
For a special touch, serve individual portions in small ramekins, layering the same ingredients and broiling just before serving. You could even turn it into a layered casserole for potlucks or make mini lasagna rolls by wrapping the filling inside noodles for a playful twist on the classic.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover lasagna tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for 3 to 4 days, making for effortless next-day meals or lunch options packed with flavor.
Freezing
This Creamy Chicken Spinach Lasagna Recipe freezes exceptionally well. To freeze, assemble the entire dish but skip the final bake. Wrap it securely in foil and plastic wrap to prevent freezer burn, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) until warmed through, usually 25 to 30 minutes, or zap individual portions in the microwave. Covering the lasagna during reheating keeps it moist and cheesy.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred your own chicken breasts or thighs. Just make sure they are cooked through and shredded finely for the best texture in the lasagna.
Is there a way to make this recipe vegetarian?
Yes, simply omit the chicken and increase the spinach or add mushrooms for an earthy flavor. You might want to use vegetable broth instead of chicken broth as well.
Can I substitute the half and half with something else?
If you don’t have half and half, a mix of equal parts heavy cream and milk works perfectly to achieve the same creamy texture and richness.
What’s the best way to prevent the noodles from sticking?
Cooking the noodles just until al dente and rinsing them under cold water is key. Also, spreading a bit of sauce on the baking dish bottom and layering sauce between noodle sheets helps keep everything from sticking together.
Can I prepare this dish ahead of time and bake later?
Yes! Assemble the lasagna completely, cover it well, and refrigerate it for up to 24 hours before baking. This can even enhance the flavors as they meld together.
Final Thoughts
There’s something undeniably special about the Creamy Chicken Spinach Lasagna Recipe—each bite offers a perfect harmony of creamy textures, tender chicken, and fresh spinach that feels like a culinary celebration. It’s an ideal dish to bring warmth and delight to your dinner table, impress guests, or simply treat yourself to a wonderful homemade meal. Don’t hesitate to dive in and make this your new favorite lasagna recipe; it’s comfort food taken to a whole new level of deliciousness.
Print
Creamy Chicken Spinach Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Lasagna recipe combines tender shredded chicken, fresh spinach, and creamy ricotta cheese layered between perfectly cooked lasagna noodles and a rich homemade spinach cream sauce. Baked to golden perfection and topped with melted mozzarella, it’s a comforting, crowd-pleasing Italian-American classic that serves 12 and takes about 1 hour and 15 minutes to prepare and bake.
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
- 3 cups mozzarella cheese, shredded, divided
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. After cooking, rinse the noodles with cold water and drain thoroughly. Meanwhile, shred the rotisserie or cooked chicken breast.
- Make the Spinach Cream Sauce: In a large skillet or saucepan, sauté the finely chopped onion in olive oil over medium heat until it softens. Add the butter and whisk in the flour, cooking until the mixture turns golden to form a roux. Gradually whisk in the chicken broth and half and half until the sauce is smooth. Let it simmer gently for about 5 minutes until it thickens. Stir in the minced garlic and chopped fresh spinach, then remove from heat.
- Prepare the Ricotta Cheese Mixture: In a mixing bowl, combine the ricotta cheese, egg, 2 cups of the shredded mozzarella, grated Parmesan, and chopped parsley. Mix well until fully incorporated.
- Assemble the Lasagna: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, then add half of the ricotta mixture, half of the shredded chicken, and one-third of the spinach cream sauce. Repeat the layering with noodles, the remaining ricotta mixture, remaining chicken, and another third of the sauce. Finish with the remaining noodles, the last of the spinach cream sauce, and top with the remaining 1 cup of shredded mozzarella cheese.
- Bake and Broil: Cover the baking dish with foil. Use toothpicks to tent the foil so it doesn’t touch the cheese. Bake in the preheated oven for 45 minutes. After baking, remove the foil and broil for 2-3 minutes to brown and bubble the top cheese layer. Allow the lasagna to rest for about 10 minutes before slicing and serving to set properly.
Notes
- Use rotisserie chicken for quick prep or cook and shred your own chicken breast.
- Rinsing the noodles after cooking prevents them from sticking and stops the cooking process.
- The spinach cream sauce adds moisture and a fresh flavor; don’t skip the simmering step to properly thicken it.
- Letting the lasagna rest after baking helps it hold its shape when cut.
- Foil tenting prevents the cheese from sticking and helps the lasagna heat evenly.
