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layered chicken and spinach lasagna on two stacked white plates

Chicken Lasagna

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


With a creamy, cheesy white sauce, Chicken Lasagna is packed with spinach for an easy and comforting family dinner any night of the week. Great for freezing and meal planning!


For the Sauce

  • 12 ounces frozen chopped spinach, thawed and drained
  • 2 ½ cups diced cooked chicken (I love using rotisserie chicken)
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 cups low-sodium chicken broth
  • ¼ cup shredded parmesan cheese

For the Filling

  • ½ lb lasagna noodles (about 1215 noodles)
  • 2 teaspoons olive oil
  • 15 ounces Ricotta cheese
  • 1 large egg
  • ¾ cups shredded parmesan cheese
  • 16 oz mozzarella cheese, thinly sliced or 4 cups shredded mozzarella


  1. Preheat the oven to 375°F. Prepare and dice chicken or shred a rotisserie chicken.
  2. Thaw the chopped spinach and drain the spinach of excess water and squeeze tightly with a paper towel to absorb extra moisture. Set aside on a paper towel.
  3. Bring a large pot of water to a boil. Add the lasagna noodles and olive oil. Stir until the lasagna noodles are covered in water then cover the pot and simmer for 15-20 minutes until the noodles are cooked through and soft. When cooked, drain into a strainer and rinse under cold water.
  4. While the noodles are cooking, prepare the sauce. In a medium-sized saucepan, melt the butter, then slowly stir in the flour until dissolved, the mixture will thicken. Slowly add the chicken broth, stirring to incorporate into the butter mixture, then stir in all the spices. Bring to a boil, and the parmesan cheese and cook for another 1-2 minutes until the cheese is melted. Once the mixture is bubbling and has thickened, add the diced chicken and the spinach and stir to combine. Set aside.
  5. In a separate bowl, beat the egg and then combine with the ricotta cheese. Stir the mixture until well combined.

To Assemble:

  1. Spray the bottom of a 9×13 inch pan with cooking spray, spread a very thin layer of the sauce on the bottom of the pan, just enough to cover the pan. Then place a layer of lasagna noodles on top (should be 3 noodles).
  2. Over the lasagna noodles, spread 1/2 of the sauce with the chicken. Then add half the ricotta mixture and spread evenly. Next, cover with about ⅓ of the mozzarella cheese and sprinkle with 1/3 of the parmesan cheese.
  3. Add the next layer of noodles and repeat the above steps (1/2 chicken sauce, remaining ricotta, cover with mozzarella and parmesan cheese.
  4. Add the final layer of noodles on top. Add remaining mozzarella and parmesan cheese.
  5. Cover the lasagna with aluminum foil and bake for approximately 40 minutes. Remove from the oven, and set the oven to broil. Once heated, return the lasagna to the oven, uncovered and boil for a couple minutes until the top starts to brown. Cool for at least 15 minutes before serving.


Storing leftovers: Cover the pan tightly with plastic wrap or foil and  store for up to 4 days in the fridge. 

Reheating: Individual leftover servings can be reheated in the microwave but if you are reheating the entire pan, it’s easier to do so in the oven. Cover the pan with foil and add a few drops of water to prevent the lasagna from drying out during reheating.  Reheat at 350 until it’s warmed through.

Freezing: Allow it to cool completely, then wrap it tightly in plastic wrap and foil. You can freeze either a full casserole dish or individual servings. Thaw overnight in the fridge and bake until heated.


  • Serving Size: 1 slice
  • Calories: 595
  • Sugar: 1.9 g
  • Sodium: 890.5 mg
  • Fat: 25.9 g
  • Carbohydrates: 34.3 g
  • Fiber: 4.7 g
  • Protein: 54.6 g
  • Cholesterol: 160.3 mg