Today’s chicken lasagna recipe offers a comforting creamy dish with beautifully light flavors and not at all greasy. Put together layers of savory ground chicken, fresh spinach, luscious milk sauce, and melted cheese, then bake, serve, and enjoy.
Is Chicken Lasagna Recipe Healthy?
Yes, our chicken lasagna makes a nutritious meal.
First of all, our dish is packed with protein, with each serving providing an impressive 42.6 grams, up to 85% of the daily recommended intake, thanks to the chicken.
We opt for skinless boneless chicken breast to give it a healthier eating profile. This cut of meat is an excellent source of high-quality protein, offering many benefits for the body.
On top of that, the addition of spinach boosts up the amounts of insoluble fiber, vitamins and minerals in our dish.
Last but not least, we have carefully moderated the ingredients so that the nutrition values of our dish follow the 2020 – 2025 Dietary Guidelines for Americans. Specifically, one serving of our chicken lasagna yields less than 500 calories, around 7.5 grams saturated fats, and less than 600 mg sodium.
Main Ingredients
Our chicken lasagna is deliciously layered with white sauce, spinach, chicken, pasta, and cheese. Let’s take a look!
- Chicken: For this recipe, we use skinless boneless chicken breasts for a light taste and a lean profile, as there are other dairy products included in the recipe.
- Pasta: We opt for flat lasagna sheets to make the pasta base of our dish.
- White Sauce: For the white sauce, we simply cook together these 5 ingredients: olive oil, garlic, flour, milk, and salt. It’s extra easy, but totally tasty.
- Spinach: Fresh spinach adds a mildly sweet and grassy flavor to our lasagna, balancing out the creamy and savory taste of the dairy ingredients and the chicken.
- Cheese: How can we miss out on cheese when it comes to lasagna? A generous sprinkling of mozzarella cheese on top simply works magic for any lasagna recipe.
Can You Prepare for Making Ahead?
Yes, you can.
Simply put together chicken lasagna in an oven-safe dish/tray, then tightly cover it with plastic wrap and aluminum foil before freezing. This way, your lasagna can stay good in the freezer for up to a month.
Before baking, lasagna should be defrosted for 24 hours in the fridge for the best taste and texture.
Remove the current plastic wrap and foil, and cover the dish with new foil before you place it in the oven to cook to prevent it from drying out.
How to Store and Reheat the Leftovers
Leftover lasagna should be kept well-covered in the fridge and eaten within 2 days for the best quality. To reheat, simply put it in a microwave or oven. Remember to have it wrapped in aluminum foil to lock in the moisture.
Even though it can be frozen, we do not recommend freezing baked lasagna since its taste and texture won’t be as good as before.
What to Serve With
For a well-rounded meal, check out these refreshing salad dishes to pair with our ground chicken spaghetti:
Special Chicken and Pasta Ideas
It’s a homemade classic with tender chicken, earthy bok choy, and soft egg noodles—all immersed in a deeply savory sauce. Everything comes together in just half an hour, possessing that iconic warmth and coziness of Chinese dishes.
To give our star ingredients an eye-catching golden-brown color, we pan-sear chicken breast chunks and shrimp with olive oil and paprika. When the toppings are ready, we combine them with al dente spaghetti and creamy white sauce in a single pan.
Chicken Lasagna Recipe
Try out this chicken lasagna recipe for a deliciously comforting dish with fresh spinach and savory ground chicken. It's creamy, light-tasting, and absolutely satisfying.
- cook TIME 1 hr 10 mins
- prep TIME 5 mins
- total TIME 1 hr 15 mins
- COURSE Main Dish
- CUISINE American
- SERVINGS servings
- CALORIES 485 kcal
INGREDIENTS
- 18 oz skinless boneless chicken breast
- 6 lasagna sheets
- 3 oz mozzarella cheese (shredded)
- 4 oz spinach (washed with ends removed)
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 2 tbsp olive oil
- 2 tbsp garlic (minced)
- 1/2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp parsley (chopped)
INSTRUCTIONS
Prep:
Remove the stem of the spinach and rinse the leaves through clean water.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Finely chop the parsley.
Cook:
Season the chicken: Place 18 oz skinless boneless chicken breast on a parchment-lined sheet. Add 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp Cajun seasoning and rub with the meat to coat evenly.
Bake the seasoned chicken: Place in a preheated oven and bake at 425 °F for 15 minutes.
Boil the spinach: While waiting for the chicken to bake, boil 4 oz spinach for 2 minutes and drain.
Soak and squeeze the spinach: Soak the spinach in a bowl of cold water for 2 minutes, then use your hands to squeeze out the liquid.
Slice the boiled spinach: On a cutting board, finely slice the spinach.
Saute the garlic in olive oil: In a skillet over medium heat, add 2 tbsp olive oil and 2 tbsp garlic. Stir well for 30 seconds.
Add the flour: Add 3 tbsp all-purpose flour and stir for 30 seconds.
Add the milk and salt: Add 2 1/2 cups milk and 1/2 tsp salt. Turn the heat to low and stir for 5 minutes until thickens.
Make shredded chicken: Take the chicken out of the oven and use two forks to pull it apart.
Assemble the ingredients in a baking dish: For the first layer, spread out 1/4 of the white sauce at the bottom, then 1/4 of the spinach, followed by 1/4 of the chicken, and 2 lasagna sheets on top. Repeat the layers 2 more times. Then, for the fourth layer, add the remaining white sauce, then spinach, then chicken, and top with 3 oz mozzarella cheese.
Cover the baking dish with aluminum foil.
Bake the chicken lasagna: Place the baking dish in a preheated oven and bake at 375 °F for 40 minutes, then remove from the heat.
Sprinkle with 2 tbsp parsley and 1/2 tsp ground black pepper. Enjoy.
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
- Stan IngbermanA creative twist on the classic dish, this recipe looks like a comforting and cheesy dream come true.