Chicken Spinach Lasagna

I first discovered this incredible chicken spinach lasagna at a small family restaurant tucked away in a quiet neighborhood. The moment I took my first bite, I knew I had to recreate it at home. What makes this recipe special is the way the creamy white sauce wraps around every layer, keeping the chicken moist and the spinach perfectly wilted. The ricotta adds this beautiful creaminess that you just don't get with regular lasagna. I love how the top gets all golden and bubbly while the inside stays luscious and rich. Every time I make it, the aroma fills my entire home and brings everyone running to the kitchen. It's become my signature dish for potlucks and family gatherings.

Why I love this recipe

I absolutely love this chicken spinach lasagna because it's comfort food elevated to a whole new level. There's something magical about cutting into those perfectly layered sheets of pasta and seeing the creamy spinach and chicken filling. It's hearty enough to satisfy the biggest appetites but refined enough for special occasions. I love that I can prep it ahead of time and just pop it in the oven when guests arrive. The leftovers are honestly just as good, maybe even better, making it perfect for busy weeknights. Plus, sneaking spinach into a cheesy pasta dish is my favorite way to get everyone eating their greens without complaint!

What You Need From Your Kitchen

• Lasagna noodles: Cook until al dente and lay flat with olive oil to prevent sticking
• Chicken breast: Cook thoroughly and shred into bite-sized pieces
• Fresh spinach: Wash and dry, will be wilted in the cream sauce
• Ricotta cheese: Use full-fat for best creaminess and texture
• Mozzarella cheese: Shred fresh from a block for better melting
• Parmesan cheese: Freshly grated adds the best flavor
• Heavy cream: Creates the rich, luscious sauce base
• Chicken broth: Adds depth of flavor and thins the sauce

Let's Make These Together

Prep the noodles and preheat oven

Start by preheating your oven to 375°F and getting a large pot of salted water boiling. Cook your lasagna noodles according to package directions until they're just al dente - you want them to have a little bite since they'll cook more in the oven. Once drained, lay them flat on a baking sheet with a drizzle of olive oil so they don't stick together while you work on the filling.

Build that creamy sauce base

Heat olive oil in your largest skillet and sauté the diced onion until it turns translucent and sweet. Add the garlic and let it become fragrant - just about a minute so it doesn't burn. Pour in the chicken broth and heavy cream, giving it a good stir. Let this simmer gently while you season it with Italian herbs, salt, and pepper. The sauce will thicken slightly as it reduces.

Create the spinach chicken filling

Toss all that fresh spinach into your cream sauce and watch it wilt down beautifully. It seems like a lot at first but it reduces quickly. Once wilted, take the pan off heat and fold in your shredded chicken and ricotta cheese. Stir everything together until you have this gorgeous, creamy, green-flecked mixture that smells absolutely incredible.

Layer like a pro

Start with a thin layer of filling on the bottom of your baking dish to prevent sticking. Lay down your first layer of noodles, then spread a generous amount of that chicken spinach filling. Sprinkle with mozzarella and parmesan. Repeat this process two more times, making sure your top layer is loaded with cheese for that perfect golden crust.

Bake and rest before serving

Cover tightly with foil and bake for 25 minutes - this lets everything get hot and melty without burning the top. Remove the foil and let it bake another 20 minutes until you see those gorgeous golden spots on the cheese. The hardest part is letting it rest for 10 minutes before cutting, but this helps it hold together beautifully when you serve.

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Switch Things Up

I remember the first time I made this lasagna was on a chilly Sunday afternoon. I had some leftover rotisserie chicken and a bag of spinach that needed to be used up. Instead of the traditional red sauce lasagna, I decided to go creamy and white. The result was so good that my family now requests it at least twice a month. Sometimes I add a layer of sautéed mushrooms or swap the spinach for kale. Once I even threw in some sun-dried tomatoes for a tangy twist. The beauty of this recipe is how forgiving it is – you can really make it your own!

Perfect Pairings

This creamy chicken spinach lasagna pairs wonderfully with a crisp Caesar salad dressed in tangy lemon vinaigrette. Garlic bread is an absolute must for soaking up any extra creamy sauce on your plate. For wine lovers, a light Pinot Grigio or an unoaked Chardonnay complements the rich flavors beautifully. If you want to add more veggies to the meal, roasted asparagus or steamed broccoli with a squeeze of lemon make excellent side dishes.

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Frequently Asked Questions

→ Can I make this lasagna ahead of time?

Absolutely! This lasagna is perfect for meal prep. You can assemble it completely up to 24 hours before baking and keep it covered in the refrigerator. When ready to bake, add an extra 10-15 minutes to the covered baking time since it will be cold. You can also freeze the unbaked lasagna for up to 3 months - just thaw overnight in the fridge before baking.

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for fresh. Use about 10 ounces of frozen spinach and make sure to thaw it completely first. Squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels, otherwise your lasagna may turn out watery. The flavor will be slightly different but still delicious.

→ What can I use instead of ricotta cheese?

If you don't have ricotta or prefer something different, cottage cheese is a great substitute - just blend it smooth if you don't like the texture. You can also use cream cheese for an even richer filling, or mascarpone for a more luxurious version. Greek yogurt works too for a lighter option with added protein.

→ How do I know when the lasagna is done?

Your lasagna is ready when the cheese on top is golden brown and bubbly, and you can see the sauce bubbling around the edges of the dish. If you insert a knife into the center, it should go through easily and come out hot. The internal temperature should reach at least 165°F (74°C) to ensure the chicken is properly heated through.

→ How should I store and reheat leftovers?

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate, cover loosely, and microwave for 2-3 minutes until heated through. For better results, reheat in a 350°F oven covered with foil for about 20 minutes. The lasagna actually tastes even better the next day once the flavors have melded together!

→ Can I add other vegetables to this recipe?

This recipe is very versatile! Sautéed mushrooms, artichoke hearts, sun-dried tomatoes, or roasted red peppers all make excellent additions. You can also swap the spinach for kale or add a layer of thinly sliced zucchini. Just make sure any vegetables you add are cooked and drained of excess moisture before layering.

Conclusion

This chicken spinach lasagna is the ultimate comfort food that brings everyone to the table. The combination of tender chicken, fresh spinach, and three creamy cheeses creates layers of pure deliciousness. Whether you're meal prepping for the week or hosting a dinner party, this dish never disappoints. It reheats beautifully and tastes even better the next day when all those flavors have had time to meld together.