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If you’re on the hunt for a comforting, yet elegant dish that feels like a warm hug on your plate, this Creamy Chicken Spinach Lasagna Recipe is exactly what you need. It blends tender shredded chicken, fresh spinach, and a dreamy bechamel sauce layered lovingly with ricotta and mozzarella cheeses. Each bite is a perfect harmony of creamy textures and savory flavors, making it an ideal dish to share with family or impress dinner guests on any occasion.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to pulling off this lasagna’s rich taste and delightful texture. Every element, from the leafy green spinach to the luscious cheeses, works together beautifully to create layers of flavor that sing.
- 9 lasagna noodles (cooked al dente): These are the sturdy canvas that holds all the delicious layers together without getting mushy.
- 4 cups shredded rotisserie chicken: Using rotisserie chicken adds convenience and a juicy depth, but freshly cooked chicken works just as well.
- 1 Tbsp olive oil: Adds a subtle richness while sautéing the onions.
- 1 medium onion (finely chopped): Softened onions build foundational flavor with their natural sweetness.
- 4 Tbsp unsalted butter: Helps create a luscious roux for the sauce’s creamy base.
- 1/3 cup all-purpose flour: Thickens the bechamel into a smooth, velvety sauce.
- 2 1/2 cups chicken broth: Adds savory depth and keeps the sauce perfectly balanced.
- 1 1/2 cups half and half: Gives the sauce a rich creaminess without being too heavy.
- 5 oz fresh spinach (coarsely chopped): Keeps the dish vibrant and fresh while adding a mild earthy punch.
- 2 tsp sea salt: Highlights all the flavors without overpowering.
- 1/2 tsp black pepper: A subtle spice that rounds out the seasoning.
- 3 garlic cloves (minced): Provides an aromatic kick and depth to the sauce.
- 15 oz ricotta: Creamy and slightly tangy, it creates luscious layers inside the lasagna.
- 1 large egg: Binds the ricotta mixture and adds richness.
- 1/4 cup parsley: Brightens the dish with fresh herbal notes.
- 1/4 cup parmesan cheese: Adds a salty, nutty complexity that enhances every bite.
- 3 cups mozzarella cheese (divided): Melts beautifully, creating gooey, irresistible layers and a golden top crust.
How to Make Creamy Chicken Spinach Lasagna Recipe
Step 1: Cook Noodles and Prepare Chicken
Start by preheating your oven to 375°F and cooking the lasagna noodles in salted water until they are perfectly al dente. After draining, run cold water through them to stop the cooking process and prevent them from sticking. Meanwhile, shred your rotisserie chicken or cooked chicken breast into tender, bite-sized pieces—this will infuse your dish with protein-packed goodness.
Step 2: Make the Bechamel Spinach Sauce
In a saucepan over medium heat, start by sautéing the finely chopped onions in olive oil until they turn soft and fragrant. Then, melt butter and whisk in your flour, cooking until it forms a golden roux—this is where the magic starts to thicken. Gradually add chicken broth and half and half, whisking constantly to create a smooth sauce that thickens to a dreamy gravy consistency. Stir in minced garlic and the chopped spinach, then set aside off the heat. This sauce will coat your layers with rich creaminess and a fresh green flair.
Step 3: Prepare the Ricotta Cheese Mixture
In a large bowl, combine the ricotta cheese, egg, two cups of mozzarella, parmesan, and parsley. Whisk everything until well blended. This mixture will add a creamy, slightly tangy texture that complements the spinach bechamel and the savory chicken beautifully.
Step 4: Assemble the Lasagna Layers
Begin your assembly by spreading a spoonful of the bechamel sauce on the bottom of a 9×13 baking dish to keep the noodles from sticking. Lay down three noodles, then spread half of the ricotta mixture evenly over them, followed by half of the shredded chicken. Ladle one-third of the spinach sauce on top. Repeat the layers once more with noodles, ricotta mixture, chicken, and spinach sauce. Finish with the last three noodles, pour the remaining spinach sauce on top, and sprinkle the reserved one cup of mozzarella to create a beautifully cheesy topping.
Step 5: Bake Your Lasagna to Perfection
Cover your lasagna with foil, using toothpicks to prevent it from sticking to the cheese. Bake it on the center rack at 375°F for 45 minutes until bubbling with melted cheese. Remove the foil for the last few minutes and broil for 2 to 3 minutes to get that irresistible golden, slightly crispy top. Let it rest uncovered for at least 10 minutes before slicing so the layers set beautifully.
How to Serve Creamy Chicken Spinach Lasagna Recipe
Garnishes
Sprinkle a little extra fresh parsley or grated parmesan on top before serving to brighten every plate with an inviting pop of color and fresh flavor. A light drizzle of extra virgin olive oil or a pinch of crushed red pepper can add interesting nuances too.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad tossed in lemon vinaigrette to balance the richness. Roasted garlic bread or a simple tomato basil bruschetta also complement the creamy layers perfectly without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve individual portions in mini ramekins or create a lasagna “platter” for a cozy family-style feast. Adding a sprinkle of toasted pine nuts or sun-dried tomatoes across the top invites beautiful texture contrast and subtle bursts of flavor.
Make Ahead and Storage
Storing Leftovers
After your feast, transfer any leftovers to an airtight container and refrigerate them for up to 4 days. The flavors deepen even more after resting, making it a perfect next-day treat.
Freezing
You can freeze your Creamy Chicken Spinach Lasagna Recipe either before baking or after—make sure it’s well wrapped in foil and placed in a freezer-safe container. It freezes beautifully for up to 3 months, perfect for those busy days when you want homemade comfort without the prep.
Reheating
For reheating, cover the portion with foil and warm it in the oven at 350°F until heated through, about 20-25 minutes. To revive the crispy cheese topping, remove the foil for the last 5 minutes of baking. Microwaving works too but won’t preserve that glorious golden crust.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Fresh cooked chicken breast shredded by hand works wonderful and adds a homemade touch—just be sure it’s fully cooked and tender for best results.
Is it possible to make this dish vegetarian?
Yes! You can swap chicken for hearty roasted vegetables like mushrooms or zucchini. Using vegetable broth instead of chicken broth in the sauce will keep it fully vegetarian while still creamy and delicious.
What cheese can I substitute for ricotta?
If you don’t have ricotta on hand, cottage cheese mixed with a little cream cheese or mascarpone gives a similar creamy texture. Just be sure to blend well so it spreads smoothly.
Can I prepare this recipe ahead and refrigerate before baking?
Definitely. Assemble your lasagna and cover it tightly with foil. It can rest in the refrigerator overnight, making it a perfect dish to prep the day before a gathering.
How do I know when the lasagna is done baking?
Look for bubbling edges, melted cheese on top with golden brown spots, and an internal temperature around 165°F. Let it rest before slicing to ensure clean servings.
Final Thoughts
Once you try this Creamy Chicken Spinach Lasagna Recipe, I’m confident it’ll crown your rotation of comfort foods. The layers of cheesy, spinach-infused, chicken-packed goodness bring warmth and joy to any dinner table. So gather your ingredients, roll up those sleeves, and get ready to wow everyone with a homemade favorite that delivers both soul and flavor in every bite.
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Creamy Chicken Spinach Lasagna Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
Description
This Chicken Lasagna recipe is a creamy and comforting twist on traditional lasagna. Layers of tender lasagna noodles, shredded rotisserie chicken, a rich spinach béchamel sauce, and a luscious ricotta cheese mixture come together to create a hearty and flavorful dish. Perfect for family dinners, this lasagna is baked until bubbly and golden, offering a satisfying and delicious meal for up to 12 servings.
Ingredients
Lasagna:
- 9 lasagna noodles (cooked al dente)
- 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
Béchamel (Spinach Sauce):
- 1 Tbsp olive oil
- 1 medium onion (finely chopped)
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts of heavy cream and milk)
- 5 oz fresh spinach (coarsely chopped)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves (minced)
Ricotta Cheese Sauce:
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parsley (chopped)
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese (12 oz by weight, divided, reserve 1 cup for topping)
Instructions
- Cook Noodles & Prep: Preheat oven to 375°F. Cook the lasagna noodles in a large pot of salted boiling water until al dente according to package instructions. Drain the noodles and run cold water over them to stop cooking and prevent sticking. Shred 4 cups of cooked chicken from rotisserie or cooked chicken breast.
- Make the Béchamel (Spinach Sauce): Heat 1 Tbsp olive oil in a pot or large saucepan over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened. Add 4 Tbsp unsalted butter and whisk in 1/3 cup all-purpose flour. Continue whisking for 3 minutes until the roux is golden and cooked through.
- Add Broth and Seasonings: Slowly whisk in 2 1/2 cups chicken broth and 1 1/2 cups half and half, along with 2 tsp sea salt and 1/2 tsp black pepper. Bring the mixture to a simmer and cook for 5 minutes until thickened to a light gravy consistency.
- Finish the Spinach Sauce: Stir in minced garlic and coarsely chopped fresh spinach until well combined. Remove from heat once the spinach has softened.
- Prepare Ricotta Cheese Sauce: In a large bowl, whisk together ricotta cheese, 1 large egg, 2 cups mozzarella cheese, 1/4 cup grated parmesan cheese, and 1/4 cup chopped parsley until smooth and well combined.
- Assemble the Lasagna: Spread a small amount of béchamel sauce on the bottom of a 9×13 inch casserole dish. Layer 3 noodles, half of the ricotta cheese mixture, half of the shredded chicken, and 1/3 of the spinach béchamel sauce. Repeat the layering with 3 noodles, the remaining ricotta sauce, remaining chicken, and another 1/3 of the béchamel sauce. Top with the last 3 noodles, the remaining béchamel sauce, and sprinkle the reserved 1 cup mozzarella cheese evenly on top.
- Cover and Bake: To prevent the foil from sticking to the cheese, arrange 10-12 toothpicks spaced across the top of the lasagna. Cover tightly with aluminum foil and bake on the center rack in the preheated oven at 375°F for 45 minutes.
- Broil and Rest: Remove the foil and broil for 2-3 minutes until the cheese on top is melted and golden brown. Allow the lasagna to rest uncovered for at least 10 minutes before slicing and serving.
Notes
- Use freshly cooked lasagna noodles and cool them with cold water to prevent sticking.
- Rotisserie chicken offers a convenient shortcut but cooked chicken breast works well, too.
- Ensure the béchamel sauce is thick enough to hold layers together but not too thick to be dry.
- To keep foil from touching the cheesy top while baking, use toothpicks as spacers.
- Resting the lasagna after baking helps it set and makes slicing easier.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
