Chicken and Spinach Lasagna
Elevate your weeknight dinner routine with this luscious and hearty Chicken and Spinach Lasagna, a dish that strikes the perfect balance between comfort food and wholesome flavors. Tender layers of shredded chicken, creamy ricotta, and sautéed spinach come together with a velvety white sauce infused with a hint of nutmeg, creating a sophisticated twist on the classic lasagna. With golden, bubbly mozzarella and Parmesan melted on top, this lasagna is both a feast for the eyes and the palate. Ideal for feeding a family or impressing guests, this recipe is easy to assemble yet packed with flavor, featuring nutrient-rich spinach and juicy, perfectly seasoned chicken. Whether you’re craving comfort or seeking a crowd-pleasing dish, this Chicken and Spinach Lasagna is sure to become a new favorite. Perfect for meal prep or a satisfying weekend dinner, this recipe makes eight generous servings.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 6 cups Fresh spinach, chopped
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 1 large Egg
- 1.5 cups Milk
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6–8 minutes on each side or until fully cooked. Remove from the pan and shred the chicken using two forks.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute, stirring frequently. Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, and the egg. Stir until smooth. Season with a pinch of salt and pepper.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and chicken broth, ensuring no lumps form. Cook for 3–4 minutes, stirring constantly, until the sauce thickens. Stir in the ground nutmeg and season with salt and pepper to taste.
To assemble the lasagna, spread a thin layer of the sauce on the bottom of a 9x13-inch baking dish. Layer 3 cooked lasagna noodles over the sauce. Add a layer of shredded chicken, some ricotta mixture, spinach, and a sprinkle of mozzarella. Repeat the layers, ending with noodles.
Pour the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese on top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving. Enjoy your delicious Chicken and Spinach Lasagna!
Nutrition Facts
Calories |
6252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1377 mg | 459% | |
| Sodium | 7767 mg | 338% | |
| Total Carbohydrate | 599.3 g | 218% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 51.0 g | ||
| Protein | 420.4 g | 841% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 6365 mg | 490% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 6032 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
