Creamy Chicken and Spinach Lasagna

This creamy chicken lasagna is a delicious twist on the traditional Italian favorite. Layers of tender chicken, soft lasagna noodles, creamy ricotta, and melted mozzarella are combined with a rich homemade sauce filled with garlic, onion, and fresh spinach. Baked until bubbling and golden, this comforting dish is perfect for family dinners, weekend gatherings, or special occasions when you want something hearty and satisfying.

Ingredients

For the Cream Sauce

Ingredient	Quantity
Butter	3 tablespoons
Onion, chopped	1 medium
Garlic, minced	3 cloves
All-purpose flour	¼ cup
Low-sodium chicken broth	2½ cups
Heavy cream	1 cup
Fresh baby spinach	5 ounces

For the Lasagna

Ingredient	Quantity
Uncooked lasagna noodles	12
Ricotta cheese	15 ounces
Large egg	1
Grated Parmesan cheese	½ cup
Shredded mozzarella cheese	3 cups, divided
Italian seasoning	1 teaspoon
Cooked chicken, diced	2½ cups
Fresh parsley, chopped	For garnish

Instructions

1. Prepare the cream sauce: Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
2. Thicken the sauce: Stir in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the chicken broth and heavy cream until smooth. Simmer gently, stirring frequently, until the sauce thickens.
3. Add the spinach: Stir the fresh spinach into the warm sauce until wilted. Remove the saucepan from the heat and set aside.
4. Cook the lasagna noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain carefully and set aside.
5. Mix the ricotta filling: In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, and Italian seasoning. Stir until the mixture is evenly blended.
6. Begin assembling the lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of cream sauce across the bottom of a 9 × 13-inch baking dish. Arrange 4 lasagna noodles over the sauce, then spread half of the ricotta mixture and half of the diced chicken on top. Sprinkle with approximately one-third of the mozzarella.
7. Build the second layer: Add another layer of 4 noodles, followed by the remaining ricotta mixture, the rest of the chicken, and another portion of mozzarella.
8. Finish the top layer: Place the remaining 4 noodles over the filling. Pour the remaining cream sauce evenly across the top and sprinkle with the reserved mozzarella cheese.
9. Bake covered: Cover the baking dish with foil and bake for 25 minutes.
10. Bake uncovered: Remove the foil and continue baking for another 20–25 minutes, until the cheese is melted, golden, and bubbling around the edges.
11. Rest and serve: Remove the lasagna from the oven and let it rest for 10–15 minutes to help the layers set. Garnish with freshly chopped parsley, slice into portions, and serve warm.

Serving Suggestions

Pair this creamy chicken lasagna with garlic bread, roasted vegetables, or a crisp green salad. The fresh vegetables provide a refreshing contrast to the rich sauce and layers of cheese.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: Freeze individual portions in freezer-safe containers for up to 3 months for the best quality.
• Reheat: Warm in the oven at 350°F (175°C), covered with foil, until heated through. Individual portions can also be reheated in the microwave.

This creamy chicken and spinach lasagna combines tender chicken, velvety sauce, and layers of cheesy goodness into a comforting meal that’s worth sharing with family and friends.