Chicken Spinach Lasagna – Creamy, Comforting, and Packed with Protein

Lasagna is one of those timeless comfort dishes that never goes out of style—but this Chicken Spinach Lasagna brings a fresh, lighter twist to the Italian classic. Instead of a traditional red sauce, it features layers of juicy chicken, creamy ricotta, tender spinach, and a luscious homemade white sauce that’s silky without being heavy.

It’s perfect for family dinners, special gatherings, or meal prepping for the week ahead. Every bite is rich yet balanced, cheesy yet refreshing, and so full of flavor that even red-sauce lovers fall in love with it.

Why This Recipe Works

What makes this Chicken Spinach Lasagna stand out is its perfect harmony of creamy, cheesy, and savory flavors with a healthy edge. It’s indulgent but not greasy, comforting but not overly rich—and it comes together easily with simple ingredients.

Here’s why this version deserves a permanent spot in your dinner rotation:

• Lighter than traditional lasagna: No heavy cream or excessive cheese—Greek yogurt and milk make a silky, protein-rich sauce.
• Balanced nutrition: Packed with lean protein from chicken and essential vitamins from spinach.
• Family-friendly: Mild, creamy flavor that both kids and adults love.
• Freezer-friendly: Perfect for make-ahead meals or freezing leftovers.
• Crowd-pleasing presentation: Gorgeous golden layers that impress guests every time.

Ingredients

For the Lasagna Layers:

• 9 lasagna noodles (regular or no-boil)
• 2 cups cooked chicken breast, shredded or diced
• 3 cups fresh spinach, roughly chopped (or 1 ½ cups frozen spinach, thawed and drained)
• 1 ½ cups ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the White Sauce:

• 2 tablespoons olive oil or unsalted butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• ½ cup chicken broth
• ½ cup shredded Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional for flavor depth)

For Topping:

• 1 cup shredded mozzarella cheese
• 2 tablespoons Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Cook the Noodles:
   If using regular lasagna noodles, boil them according to package directions until al dente. Drain and set aside.
3. Prepare the White Sauce:
   • In a saucepan, heat olive oil (or butter) over medium heat.
   • Add minced garlic and onion; sauté until fragrant and translucent.
   • Sprinkle flour and whisk for 1 minute to form a roux.
   • Gradually pour in milk and chicken broth while whisking constantly to prevent lumps.
   • Simmer 5–7 minutes until thickened slightly.
   • Stir in Parmesan cheese, salt, pepper, and nutmeg. Remove from heat.
4. Make the Ricotta Filling:
   In a bowl, combine ricotta, egg, spinach, salt, pepper, and Italian seasoning. Mix well until smooth.
5. Assemble the Lasagna:
   • Spread a thin layer of white sauce on the bottom of the baking dish.
   • Lay 3 lasagna noodles across.
   • Add half the ricotta-spinach mixture and spread evenly.
   • Add half of the shredded chicken, a drizzle of sauce, and a sprinkle of mozzarella.
   • Repeat the layers once more.
   • Top with the final noodles, remaining sauce, and the rest of the mozzarella and Parmesan.
6. Bake:
   Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
7. Rest and Serve:
   Let the lasagna cool for at least 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Chicken Spinach Lasagna

A creamy, cheesy, and protein-rich lasagna layered with chicken, spinach, and a light white sauce—comfort food made healthier.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 squares

Course: Dinner, Main

Cuisine: Healthy, Italian

Calories: 420

Ingredients

  

Lasagna Layers

• 9 lasagna noodles regular or no-boil
• 2 cups cooked chicken breast shredded or diced
• 3 cups fresh spinach chopped
• 1.5 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese
• 1 egg large
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp Italian seasoning

White Sauce

• 2 tbsp olive oil or butter
• 3 cloves garlic minced
• 1 small onion finely diced
• 2 tbsp all-purpose flour
• 2 cups low-fat milk
• 0.5 cup chicken broth
• 0.5 cup shredded Parmesan cheese
• salt and pepper to taste
• pinch nutmeg optional

Topping

• 1 cup shredded mozzarella
• 2 tbsp Parmesan cheese
• fresh parsley for garnish

Equipment

• Saucepan
• Mixing bowls
• 9×13-inch baking dish
• Whisk
• Spatula

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook lasagna noodles according to package directions.
3. Sauté garlic and onion in butter; add flour, milk, and broth to create sauce. Stir until thickened.
4. Stir Parmesan, salt, and pepper into the sauce.
5. Combine ricotta, egg, spinach, and seasoning in a bowl.
6. Layer sauce, noodles, ricotta mixture, chicken, and cheese. Repeat and top with remaining sauce and cheese.
7. Bake covered 25 min, uncover and bake 15 min more until golden.

Notes

Creamy chicken spinach lasagna with homemade white sauce and cheesy topping.

Pro Tips for the Perfect Chicken Spinach Lasagna

• Use pre-cooked chicken: Rotisserie chicken or leftover grilled chicken saves time and adds flavor.
• Avoid watery spinach: If using frozen spinach, squeeze it completely dry with paper towels to prevent soggy layers.
• No-boil noodle hack: Add ¼ cup more sauce if using no-boil noodles to ensure they cook through.
• Make it extra creamy: Add a spoonful of Greek yogurt or light cream cheese to the sauce for added richness.
• Golden top tip: Broil the casserole for 1–2 minutes at the end for a beautifully browned finish.

Healthy Swaps & Variations

• Low-carb version: Use thinly sliced zucchini instead of noodles for a keto-friendly option.
• Add vegetables: Mushrooms, roasted peppers, or artichokes pair beautifully with the creamy chicken filling.
• Dairy-free: Substitute dairy-free cheese and unsweetened almond milk for a lighter, lactose-free version.
• Gluten-free: Use gluten-free lasagna noodles and flour in the sauce.
• Extra protein: Mix in cottage cheese for even more protein without extra fat.

Storage & Freezer Tips

To Store:
Refrigerate leftovers in an airtight container for up to 4 days.

To Reheat:
Cover with foil and reheat in a 350°F oven for 15–20 minutes, or microwave individual slices for 1–2 minutes.

To Freeze:
Assemble the lasagna but do not bake. Wrap tightly in foil and freeze for up to 3 months. Bake straight from frozen at 375°F for 1 hour, uncovering in the last 15 minutes.

Serving Suggestions

• For a cozy family dinner: Pair with a side salad and garlic bread.
• As a meal prep option: Portion into containers and freeze individual servings.
• For a gathering: Serve alongside roasted vegetables and a crisp white wine like Pinot Grigio.
• For kids: The creamy layers make it a sneaky way to add greens into dinner!

Nutrition Breakdown (per serving)

• Calories: 420
• Protein: 35g
• Fat: 14g
• Carbohydrates: 35g
• Fiber: 3g
• Calcium: 30% DV
• Iron: 10% DV

Balanced, filling, and protein-packed—this lasagna makes healthy eating feel indulgent.

Cultural Context: The White Sauce Lasagna Tradition

While red-sauce lasagna traces back to traditional Lasagna al Forno from Emilia-Romagna, White Lasagna—or Lasagna Bianca—is equally authentic in Italian cuisine. It often features béchamel sauce, mushrooms, or chicken, especially in northern Italy. This recipe keeps that essence alive but adds a modern, wholesome spin that fits today’s health-conscious kitchen.