There is something incredibly comforting and delicious about a warm, cheesy lasagna that warms both the heart and the soul. The Chicken Lasagna with Spinach Cream Sauce Recipe elevates this classic dish by adding tender shredded chicken and a luscious spinach cream sauce that melts into every bite, creating layers of savory goodness. This recipe is perfect for feeding a crowd or preparing a hearty family meal, boasting creamy textures, vibrant greens, and plenty of melty cheese to make everyone ask for seconds. Whether it’s a casual weeknight or a special occasion, this chicken lasagna will quickly become one of your favorite dishes to serve and savor.
Ingredients You’ll Need
Getting ready to make this Chicken Lasagna with Spinach Cream Sauce Recipe is surprisingly simple. The ingredients are straightforward yet essential to building those rich layers of flavor, texture, and color that make this lasagna stand out. Each component works in harmony, from the tender shredded chicken and fresh spinach to the creamy cheese blends and silky sauce.
- Lasagna noodles: Choose 9 noodles cooked al dente to hold their shape through baking without becoming mushy.
- Shredded rotisserie chicken: Using rotisserie chicken adds convenience and moist, seasoned flavor, but cooked chicken breast works well too.
- Olive oil: A tablespoon adds a subtle richness and helps soften the onion for the sauce’s base.
- Onion: One medium onion, finely chopped, brings a gentle sweetness to the sauce.
- Unsalted butter: Four tablespoons lend creaminess and richness to the roux that thickens the spinach cream sauce.
- All-purpose flour: One-third cup creates the perfect thickening agent for the sauce’s silky texture.
- Chicken broth: Two and a half cups infuse savory, meaty depth into the cream sauce.
- Half and half: One and a half cups—or a mix of heavy cream and milk—contribute to the sauce’s luscious creaminess.
- Fresh spinach: Five ounces add vibrant color and mild earthiness, finely chopped for easy distribution.
- Sea salt: Two teaspoons highlight and balance all the other flavors.
- Black pepper: Half a teaspoon provides a subtle warmth without overpowering the dish.
- Garlic: Three cloves minced give an aromatic punch that infuses the sauce with depth.
- Ricotta cheese: Fifteen ounces add tang and creamy texture to the cheesy layers.
- Egg: One large egg helps bind the ricotta mixture for a smooth consistency.
- Parsley: A quarter cup chopped fresh parsley brightens the ricotta layer with fresh herbal notes.
- Parmesan cheese: A quarter cup grated sharpens the flavors with its nutty intensity.
- Mozzarella cheese: Three cups shredded, divided between the ricotta mixture and topping for gooey, golden perfection.
How to Make Chicken Lasagna with Spinach Cream Sauce Recipe
Step 1: Cook the Noodles and Prep the Chicken
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until they are al dente, so they hold up well in the layers. Once cooked, rinse them with cold water to stop cooking and prevent sticking. Meanwhile, shred your rotisserie chicken or cook and shred chicken breasts. This prep work lays the foundation for the flavors and textures to come.
Step 2: Create the Spinach Cream Sauce
In a large skillet or saucepan, gently sauté the chopped onion in olive oil until it becomes soft and translucent. Next, add the unsalted butter and sprinkle in the flour, whisking constantly until the mixture turns golden and becomes a smooth roux. Gradually whisk in the chicken broth and half and half, stirring until the sauce is completely smooth and begins to thicken. Simmer it for about 5 minutes to intensify the flavors, then stir in the minced garlic and fresh spinach. The spinach will wilt nicely into the creamy sauce and bring a tender brightness that is signature to this dish. Once combined, remove from heat.
Step 3: Mix the Ricotta Cheese Sauce
In a medium bowl, combine ricotta cheese, the egg, two cups of shredded mozzarella, grated Parmesan, and the chopped parsley. Mixing these together ensures a rich, cohesive cheese layer that is both creamy and flavorful when baked. This mixture will help balance the fresh, vibrant feel of the spinach cream sauce in the lasagna layers.
Step 4: Assemble the Lasagna
Start by spreading a thin layer of spinach cream sauce in the bottom of a 9×13 inch baking dish. This prevents sticking and infuses flavor into the bottom noodles. Next, layer three noodles across the dish. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken. Pour about one-third of the spinach cream sauce on top of the chicken to keep everything moist and sumptuous. Repeat these layered steps one more time with noodles, cheese, chicken, and sauce. Finish by topping with the remaining noodles, the rest of the spinach cream sauce, and the remaining cup of shredded mozzarella cheese for that golden, bubbly finish after baking.
Step 5: Bake and Brown
Cover the assembled lasagna with foil to prevent the cheese from burning while baking, using toothpicks to keep the foil from sticking to the cheese layer. Bake for 45 minutes in your preheated oven. Then remove the foil and broil the lasagna for 2 to 3 minutes to achieve a beautifully browned, irresistible cheese crust. Allow the lasagna to rest for 10 minutes before slicing; this resting time helps the layers to set slightly and makes serving easier.
How to Serve Chicken Lasagna with Spinach Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil brightens the creamy, rich layers and adds a pop of color. A light dusting of extra Parmesan or a drizzle of high-quality olive oil can also enhance the final presentation and flavor profile.
Side Dishes
Pair this hearty lasagna with simple, fresh sides like a crisp green salad tossed in lemon vinaigrette or roasted seasonal vegetables. Garlic bread or a crusty baguette makes an ideal accompaniment for soaking up the luscious sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins for a personal touch at dinner parties. You can also layer the lasagna in clear glass dishes or lasagna cups, allowing guests to admire the beautiful layers before digging in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Lasagna with Spinach Cream Sauce Recipe in an airtight container in the refrigerator for up to 3 days. Covered well, the lasagna keeps its moisture and flavor, making for delicious next-day meals.
Freezing
This lasagna freezes beautifully. Wrap it tightly in foil and plastic wrap or place it in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before baking for a perfectly convenient future meal.
Reheating
Reheat individual slices in the microwave or warm the entire dish covered with foil in the oven at 350°F (175°C) until hot throughout. If you want to refresh the cheesy top, remove the foil near the end of reheating to re-broil for a minute or two.
FAQs
Can I use frozen spinach instead of fresh for this Chicken Lasagna with Spinach Cream Sauce Recipe?
Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out as much moisture as possible to avoid a watery sauce. Fresh spinach does offer a brighter flavor and texture, though.
What can I substitute for half and half in the recipe?
If you don’t have half and half on hand, mixing equal parts of whole milk and heavy cream works perfectly to maintain the creamy richness of the sauce.
Can I prepare this lasagna entirely ahead of time and bake later?
Absolutely! Assemble the lasagna, then cover it tightly and refrigerate for up to 24 hours before baking. This makes meal prep a breeze for busy schedules.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding layers of roasted vegetables like mushrooms, zucchini, or bell peppers in place of the chicken for a delicious twist.
How do I ensure the lasagna noodles don’t stick together?
Cooking the noodles until al dente, rinsing them well with cold water, and placing them in a single layer on a lightly oiled sheet tray prevents sticking. Alternatively, use no-boil noodles designed specifically for lasagna.
Final Thoughts
This Chicken Lasagna with Spinach Cream Sauce Recipe is truly one of those dishes that feels like a warm hug on a plate. Creamy, comforting, and packed with fresh flavors, it’s perfect for sharing with family and friends. Give yourself the joy of enjoying a made-from-scratch meal that delivers indulgence without complicated steps, and I promise it will soon be a treasured favorite in your recipe box.
Print
Chicken Lasagna with Spinach Cream Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Chicken Lasagna recipe combines tender shredded chicken with a creamy spinach sauce and layers of cheesy ricotta and mozzarella for a comforting and hearty Italian-inspired meal. Featuring a rich béchamel-style spinach cream sauce and a blend of fresh and savory cheeses, this lasagna is baked to golden perfection and perfect for family dinners or entertaining guests.
Ingredients
Lasagna and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Sauce Ingredients
- 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
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
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
- Cook noodles and prepare chicken: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then rinse under cold water and drain well. Shred the cooked rotisserie chicken or chicken breast into bite-sized pieces.
- Make the spinach cream sauce: In a large skillet or saucepan, heat olive oil over medium heat and sauté the finely chopped onion until it becomes soft and translucent. Add the butter and, once melted, whisk in the flour to form a roux; cook until golden and fragrant, about 2 minutes. Gradually whisk in chicken broth and half and half, stirring continuously to prevent lumps, and simmer the sauce for 5 minutes until it thickens. Stir in minced garlic and coarsely chopped spinach, then remove from heat. Season with sea salt and black pepper.
- Prepare ricotta cheese mixture: In a mixing bowl, combine ricotta cheese, the egg, 2 cups of shredded mozzarella, grated Parmesan, and chopped parsley. Mix thoroughly until smooth and well combined.
- Assemble the lasagna layers: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top. Spread half of the ricotta cheese mixture over the noodles, followed by half of the shredded chicken, and then one-third of the remaining spinach cream sauce. Repeat with another layer of 3 noodles, remaining ricotta mixture, remaining chicken, and another third of spinach sauce. Top with the last 3 noodles, spread the remaining spinach sauce over them, and sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
- Bake the lasagna: Cover the dish tightly with aluminum foil, using toothpicks to prevent the foil from touching the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 2-3 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- For a lighter version, use low-fat half and half or milk instead of heavy cream.
- Fresh spinach can be substituted with frozen spinach; thaw and squeeze out excess moisture before using.
- Use gluten-free lasagna noodles to make this dish gluten free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use fresh parsley for the best flavor but dried parsley can be used in a pinch (reduce quantity to 1 tablespoon).
