Creamy Chicken and Spinach Lasagna Recipe | Easy Comfort Food

Make this creamy chicken and spinach lasagna recipe with tender chicken, fresh spinach, and rich cheese layers. Easy, comforting, and perfect for family dinners.

A Comforting Twist on a Classic

There’s something special about a chicken and spinach lasagna recipe that brings together creamy cheese, tender chicken, and layers of spinach in a single, hearty bake.

Unlike the traditional red-sauce lasagna, this version uses a smooth white béchamel sauce, making it lighter yet irresistibly creamy. Whether it’s a cozy weekend dinner or a dish for entertaining, this creamy chicken lasagna delivers a restaurant-style taste at home.

Ingredients Breakdown & Why They Matter

Before you start cooking, gather your ingredients for this chicken and spinach lasagna recipe. Each element adds to the flavor and texture of the dish:

Ingredient	Purpose / Tip
Lasagna noodles (12 sheets)	Forms the layers—you can use regular or no-boil noodles.
Cooked shredded chicken (3 cups)	Use rotisserie or homemade for the best texture and flavor.
Fresh spinach (3 cups, chopped)	Adds color and nutrients; sauté lightly to remove excess water.
Ricotta cheese (1 cup)	Creamy base layer that holds the filling together.
Mozzarella cheese (2 cups, shredded)	Melts beautifully for that stretchy cheese pull.
Parmesan cheese (½ cup, grated)	Adds sharpness and depth to the flavor.
Butter & flour (for béchamel sauce)	Creates a smooth, creamy sauce.
Milk (3 cups)	Used for the béchamel—whole milk gives a richer texture.
Garlic, onion, salt, pepper, nutmeg	Balances the creaminess and enhances aroma.

Pro Tip: Always drain your cooked spinach well to avoid a watery lasagna.

Equipment & Prep Tips

Before assembling your chicken and spinach lasagna, make sure you have:

• A 9×13-inch baking dish
• A medium saucepan for the béchamel
• A mixing bowl for the filling
• A whisk for smooth sauce preparation

Prep Steps:

1. Preheat oven to 375°F (190°C).
2. Boil noodles if not using the no-boil type.
3. Cook and shred chicken if not using rotisserie.
4. Sauté spinach until wilted and moisture-free.

Step-by-Step Instructions

1. Make the Béchamel Sauce:
   Melt 4 tbsp butter in a saucepan. Add 4 tbsp flour and whisk until combined. Gradually pour in 3 cups of milk, stirring constantly until thick and smooth. Add salt, pepper, and a pinch of nutmeg for warmth.
2. Prepare the Filling:
   In a bowl, combine ricotta, spinach, 1 cup mozzarella, and shredded chicken. Mix until evenly coated.
3. Layering the Lasagna:
   • Spread a thin layer of béchamel sauce at the bottom of your dish.
   • Add 3 noodles side by side.
   • Spread a portion of the chicken-spinach filling.
   • Add another layer of sauce and a sprinkle of mozzarella.
   • Repeat layers until all ingredients are used, ending with béchamel and cheese on top.

Expert Tip: For the perfect texture, keep your top layer sauce-rich to prevent dryness.

Baking & Finishing Touches

• Cover with foil and bake for 25 minutes.
• Remove foil and bake another 15–20 minutes until the top is golden and bubbly.
• Let the lasagna rest for 10 minutes before slicing—this allows the layers to set perfectly.

Serving Tip: Pair with garlic bread or a crisp green salad for a complete meal.

Storage, Reheating & Freezing

To Store: Leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Cover with foil and warm in the oven at 350°F (175°C) for 15–20 minutes.
To Freeze: Wrap portions tightly and freeze for up to 2 months. Reheat directly from frozen with an extra 10 minutes of baking time.

Pro Tip: Label your lasagna portions with the date for easy meal planning.

Variations & Substitutions

This chicken and spinach lasagna recipe can be customized easily:

• White Sauce Variation: Add a bit of Alfredo sauce for richer flavor.
• Vegetarian Version: Replace chicken with mushrooms or zucchini.
• Low-Fat Version: Use low-fat ricotta and reduced-fat cheese without losing taste.
• Spicy Kick: Add a teaspoon of crushed red pepper flakes or jalapeños to the sauce.

Experimenting with flavors makes this dish versatile and adaptable to any diet or preference.

Troubleshooting & Tips

• Lasagna too runny? Use less sauce or fully drain spinach.
• Dry layers? Add a bit more béchamel before baking.
• Cheese not melting evenly? Grate fresh mozzarella instead of pre-shredded.
• Layers slipping apart? Let lasagna cool slightly before serving.

Pro Tip: Always bake uncovered for the last few minutes to get that perfect golden crust.

Nutrition & Health Benefits

Nutrient	Per Serving (Approx.)
Calories	480 kcal
Protein	38 g
Carbs	32 g
Fat	18 g
Calcium	High
Vitamin A (from spinach)	Excellent source

Health Note: Spinach provides iron and antioxidants, while lean chicken adds high-quality protein for muscle health.

FAQ: Chicken and Spinach Lasagna Recipe

Q1. Can I use frozen spinach?
Yes, thaw and drain it completely to prevent watery layers.

Q2. What type of chicken works best?
Cooked rotisserie or leftover grilled chicken works perfectly.

Q3. Can I prepare it ahead of time?
Absolutely! Assemble, cover, and refrigerate up to 24 hours before baking.

Q4. How do I make it gluten-free?
Use gluten-free lasagna noodles and a gluten-free flour blend for the sauce.

Q5. Can I add Alfredo instead of béchamel?
Yes, Alfredo sauce gives a richer, cheesier flavor—perfect for variation.

A Dish Worth Repeating

This chicken and spinach lasagna recipe proves that comfort food can be both indulgent and wholesome.

With its creamy béchamel, tender chicken, and fresh spinach, it’s a meal that never fails to impress. Whether served for family dinners or special occasions, it’s guaranteed to be a crowd-pleaser.

So, grab your pan and start layering—your next favorite lasagna is just an oven away!