Chicken and Spinach Lasagna

Ben has been asking me to make a chicken lasagna for quite a long time now, but I never found a recipe that looked just right to me so I kept putting it off.  I was in the process of creating my own version from the many recipes I had read through, but then I saw this version on Renea’s blog and it looked perfect – she saved me the trouble!  Last week was a perfect opportunity to give this a try as it used up a lot of the leftover ingredients from the chicken and spinach quesadillas we had a few days earlier.  This recipe did not disappoint!  It was just the kind of thing I was looking for – a classic type of lasagna but with the chicken and spinach flavors very clearly coming through.  Delicious!  As usual, lasagna is incredibly un-photogenic, but just trust me, the taste makes up for it.

I made mine in a 2.5 quart casserole dish as I did not want to make a whole 9×13″ lasagna in case it did not turn out well.  We ended up with 6 large servings.  The curved edges of the dish didn’t cause much of a problem with the lasagna noodles.  I just broke off a few corners to make them fit well.  I really liked being able to have lasagna but not have a whole week’s worth, and I’ll try using a smaller dish again in the future.

Chicken and Spinach Lasagna


1 chicken breast

salt and pepper

1-2 tbsp. extra virgin olive oil

½ large onion, diced

1 clove garlic, minced

4 oz. mushrooms, sliced

1 (24-oz.) jar pasta sauce

8 oz. ricotta cheese

1 egg, lightly beaten

1 tsp. Italian seasoning

9-12 lasagna noodles, uncooked (depending on size of dish)

2 cups spinach, chopped

½ cup shredded mozzarella cheese



Place the chicken breast in a large non-stick skillet and season with salt and pepper.  Grill over medium-high heat until cooked through.  Cut into bite-sized pieces and set aside.


Add 1-2 tbsp. of olive oil to the skillet and heat over medium-high heat.  Add onion and garlic to the pan and sauté until fragrant, about 2 minutes.  Add the mushrooms and continue to sauté until onion is tender, about 3-4 minutes.  Add the pasta sauce and the chicken to the skillet.  Bring to a boil, reduce heat, and simmer about 5 minutes while making the ricotta layer.


In a small bowl, combine the ricotta, egg and Italian seasoning.  Stir until well combined.


In a baking dish, spoon a thin layer of the pasta sauce mixture so that it just coats the bottom of the dish.  Top with one layer of lasagna noodles so that they cover the sauce completely.  Spread one half of the ricotta mixture over the noodles and sprinkle with one cup of chopped spinach.  Layer with one third of the pasta sauce mixture.  Repeat the layers again with noodles, ricotta mixture with spinach, and pasta sauce.  The last layer will be noodles, the remaining pasta sauce and shredded mozzarella.


Cover with foil and bake at 375° for 45 minutes.  Remove the foil and bake for 10 minutes more.  Let stand 10 minutes before slicing and serving.

Source: adapted from Sweet Savory Southern

20 Responses

  1. i’ve never had a chicken lasagna before – it looks great though!

  2. I don’t know what you are talking about with that picture. I could take a bite out of my screen right now. Great Recipe, thanks for sharing (both you and Renea).

  3. Interesting; that looks pretty good. I like the picture – melty cheese always looks tempting!

    I like to divide lasagna recipes into loaf pans – one loaf pan is close to 1/3 of a 9×13 pan. It’s almost the perfect amount for my husband and I to have generous dinner portions, with some leftover for lunch the next day. 8.5 x 4.5 inch loaf pans work better, but I haven’t really had a problem using 9×5 inch pans.

  4. This looks great and the melted cheese on top of the lasagna is my favorite part! When I make lasagna I usually just make it in a disposable loaf pan so we don’t have too much extra and it freezes in it beautifully. Cooking is a breeze since it can go from freezer to oven to plate/table and portions out so much better.

  5. My Mum used to make a great chicken lasagne but hasn’t in a long while (kids moved out and Dad hates lasagne probably the reason!). Will try my hand at this one

  6. Mmm, this looks so comforting and delicious.

  7. This looks just fabulous! Anything with melted cheese on top gets my vote 🙂 I also think the combination of chicken and spinach would be really good, I can’t wait to try it. I like your idea of using the casserole dish, a great idea to cut down the portions!

  8. I’m so glad you liked it! I need to make this again soon.

  9. I have made lasagne a few times but never with this combo – I love the idea of the chicken and the spinach. Great change from the wonderful original. Joelen great idea for the disposable pan especially for freezing.

  10. This looks and sounds totally delicious. Everything is better with chicken :). I love browned melty cheese, it’s so good.

  11. Oh, this sounds perfect for a movie night with some girlfriends of mine!! Yum, with some warm garlic bread and a bottle of wine!! Thanks for the recipe!

  12. I’ve never had Chicken Lasagna either put this looks so good, I love the picture, that I will try this! Thanks!

  13. […] This is based loosely around Annie’s Chicken and Spinach Lasagna. […]

  14. I just discovered your website through my google reader and I am so excited!! My husband couldn’t help himself when he saw the picture of the banana chocolate chip cookies that I had to make them today. I’ll tray this recipe tomorrow! Thanks so much for sharing this!

  15. Does any one know how many this recipe serves? Im interested in making it for my first dinner party! Or does anyone have any other suggestions?

    • Hi Abbay,
      I would say it serves about 8-9, depending on the size of the pieces. Good luck with your dinner party! Let me know if you have other questions.
      🙂 Annie

  16. […] 9/28 – Beef ‘n’ Beans Tuesday 9/29 – Homemade Pizzas Wednesday 9/30 – Spinach & Chicken Lasagna w-Beach Bread Thursday 10/1 – Chicken Cordon Bleu w-Stuffing & Green Beans Friday 10/2 […]

  17. made this tonight. it was a success!
    we recommend a “little” more sauce (maybe 12 more oz).
    we made it with two chicken breasts instead of one and three garlic cloves instead of one.

  18. hi annie, if i wanted to make a 9 x 18 version of this lasagna would you recommend me doubling this recipe? thank you.

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