There’s nothing quite like a warm, comforting slice of lasagna to brighten your day, and this Creamy Chicken Lasagna with Spinach and Cheese Recipe is exactly that dish you’ll want to keep coming back to. Combining tender shredded chicken, fresh spinach, and a luscious blend of ricotta, mozzarella, and parmesan cheeses all wrapped in delicate lasagna noodles, each bite feels like a cheesy, savory hug. The cream-based sauce makes it extra indulgent and silky, elevating classic lasagna into a dish that’s perfect for family dinners or special occasions. Get ready to fall in love with every rich, flavorful layer in this delightfully easy recipe!
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen to build layers of flavor and texture that truly shine. Each component, from the fresh spinach to the creamy cheeses, plays a crucial role in creating the perfect balance of taste and color for this Creamy Chicken Lasagna with Spinach and Cheese Recipe.
- 9 lasagna noodles (cooked al dente): Ensures the noodles remain firm and perfect for layering without getting mushy.
- 4 cups shredded rotisserie chicken: Using rotisserie chicken adds a smoky, juicy flavor with minimal effort, perfect for busy days.
- 1 Tbsp olive oil: Provides a rich base for sautéing the onions and garlic, enhancing their natural sweetness.
- 1 medium onion (finely chopped): Adds a subtle sweetness and depth to the sauce.
- 4 Tbsp unsalted butter: Gives the sauce its silky texture and enhances the creamy profile.
- 1/3 cup all-purpose flour: Acts as a thickener for the sauce to make it perfectly creamy.
- 2 1/2 cups chicken broth: Brings a savory, comforting foundation to the velvety sauce.
- 1 1/2 cups half and half: Adds richness without overwhelming heaviness, balancing creaminess with lightness.
- 5 oz fresh spinach (coarsely chopped): Brings freshness, beautiful green color, and a touch of earthiness to every bite.
- 2 tsp sea salt: Enhances all the flavors harmoniously.
- 1/2 tsp black pepper: Offers subtle heat and a little depth to the dish.
- 3 garlic cloves (minced): Provides aromatic warmth and savory complexity.
- 15 oz ricotta: Adds tangy creaminess and keeps the texture light and fluffy.
- 1 large egg: Binds the ricotta mixture for a stable, smooth layer.
- 1/4 cup parsley: Gives a fresh herbaceous note and bright color.
- 1/4 cup parmesan cheese: Delivers a nutty, sharp contrast that enriches every cheesy mouthful.
- 3 cups mozzarella cheese (12 oz by weight, divided): Creates that classic stretchy, gooey cheese pull; reserve 1 cup for topping.
How to Make Creamy Chicken Lasagna with Spinach and Cheese Recipe
Step 1: Prepare the Sauce
Start by warming olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until they soften and their natural sweetness is released. Then, melt the butter in the pan, sprinkle in the flour, and whisk continuously to form a smooth roux. Slowly add the chicken broth while whisking to avoid lumps, followed by the half and half. Let the sauce simmer gently until it thickens into a luxurious, creamy consistency. Stir in the chopped spinach, salt, and pepper, allowing the spinach to wilt and infuse the sauce with color and flavor.
Step 2: Mix the Ricotta Layer
In a separate bowl, combine the ricotta cheese with the egg, parsley, and grated parmesan cheese. The egg helps bind the mixture so it holds together nicely in each lasagna layer. This mixture adds a lightly tangy creaminess that balances well with the savory chicken and cheesy mozzarella.
Step 3: Assemble the Layers
Grab a baking dish and start by spreading a thin coat of the creamy spinach sauce on the bottom to prevent sticking. Arrange three lasagna noodles over the sauce. Next, evenly distribute a layer of shredded chicken, followed by dollops of the ricotta mixture. Sprinkle a generous layer of mozzarella cheese, then ladle a bit more of the sauce. Repeat these layers two more times, finishing the top with the reserved mozzarella cheese for a bubbly, golden crust.
Step 4: Bake to Perfection
Preheat your oven to 375°F (190°C). Cover the assembled lasagna loosely with foil to trap moisture and bake for about 35 minutes. Remove the foil in the last 10 minutes to allow the top cheese to melt and turn beautifully golden and bubbly. Once done, let it rest for 10 minutes before cutting – this helps everything set perfectly for neat slices.
How to Serve Creamy Chicken Lasagna with Spinach and Cheese Recipe
Garnishes
For a finishing touch, sprinkle some freshly chopped parsley or a bit of extra grated parmesan right before serving. A light drizzle of good quality olive oil can add a lovely shine and silky mouthfeel to each serving.
Side Dishes
This creamy, hearty lasagna pairs brilliantly with a crisp green salad tossed in a bright lemon vinaigrette to cut through the richness. Garlic bread or a simple bruschetta also make perfect companions, soaking up any extra sauce left on your plate.
Creative Ways to Present
If you’re serving guests, consider plating individual portions with a fresh basil leaf on top for a pop of color. Alternatively, bake this recipe in individual ramekins for charming personal-sized servings that are fun and convenient.
Make Ahead and Storage
Storing Leftovers
After cooling completely, cover the lasagna tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even better.
Freezing
This Creamy Chicken Lasagna with Spinach and Cheese Recipe freezes wonderfully. Wrap individual slices or the entire dish tightly in plastic wrap and aluminum foil to protect from freezer burn. Freeze for up to 3 months, so you always have a comforting meal ready to go.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep moisture in, for about 20 minutes or until warmed through. You can also microwave individual portions, but be sure to cover them loosely to avoid drying out the lasagna.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred chicken breasts or thighs ahead of time. Rotisserie chicken just adds a little extra flavor and saves time, but fresh cooked chicken works perfectly as well.
Is it possible to substitute the half and half with something else?
Yes, you can substitute half and half with a mix of heavy cream and milk in equal parts for the same creamy richness. For a lighter version, you can also use whole milk, but the sauce may be a bit less thick and indulgent.
Can I make this dish vegetarian?
Definitely! Skip the chicken and add extra spinach or incorporate mushrooms and other vegetables like zucchini or bell peppers for a veggie-packed version while keeping all the cheesy goodness.
How do I know when the lasagna noodles are cooked properly?
Cook the noodles just until al dente, meaning they’re still slightly firm when bitten. This prevents them from becoming mushy during baking and ensures perfect texture in the finished dish.
Can I prepare the lasagna in advance before baking?
Yes, assembling the dish a day ahead and refrigerating it before baking is a great time-saver. Just take it out of the fridge before baking to let it warm slightly, then follow the baking instructions as usual.
Final Thoughts
This Creamy Chicken Lasagna with Spinach and Cheese Recipe is one of those dishes you’ll cherish for its comforting flavors and effortless elegance. Whether you’re feeding a crowd or craving a cozy night in, it’s the perfect way to enjoy a creamy, cheesy, satisfying meal. I can’t wait for you to try it and make it your own family favorite!
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Creamy Chicken Lasagna with Spinach and Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Chicken Lasagna is a delicious twist on the classic Italian favorite, featuring tender shredded chicken, creamy béchamel sauce, fresh spinach, and a blend of ricotta, mozzarella, and parmesan cheeses layered between al dente lasagna noodles. Perfect for feeding a crowd, this hearty casserole offers a rich, comforting meal with layers of flavor and gooey cheese, ideal for weeknight dinners or special occasions.
Ingredients
Lasagna
- 9 lasagna noodles (cooked al dente)
- 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
- 5 oz fresh spinach (coarsely chopped)
- 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)
Béchamel 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 heavy cream and milk)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves (minced)
Instructions
- Prepare Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to cool slightly to prevent sticking.
- Make Béchamel Sauce: Heat olive oil and unsalted butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously to form a roux, cooking for about 2 minutes without browning.
- Add Liquids: Gradually whisk in the chicken broth and half and half, ensuring no lumps form. Continue stirring the sauce until it thickens and coats the back of a spoon, about 5-7 minutes. Season with sea salt and black pepper to taste.
- Prepare Ricotta Mixture: In a separate bowl, combine ricotta cheese, egg, and chopped parsley. Mix until well blended. Set aside.
- Layer the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Lay three lasagna noodles over the sauce. Spread a portion of the ricotta mixture evenly over the noodles, then add a layer of shredded chicken and chopped spinach. Spoon more béchamel sauce over the layers, sprinkle with some parmesan and mozzarella cheese. Repeat this layering process two more times, finishing with noodles topped with béchamel and the reserved 1 cup of mozzarella cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Once baked, allow the lasagna to rest for 10-15 minutes to set before slicing. Serve warm and enjoy!
Notes
- You can substitute shredded rotisserie chicken with cooked chicken breasts for a fresher taste.
- Make sure the béchamel sauce is thick enough to avoid a watery lasagna.
- Spinach can be replaced or combined with other greens like kale or Swiss chard.
- Letting the lasagna rest after baking ensures cleaner slices and better texture.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.
