Creamy Chicken Spinach Lasagna

Creamy Chicken Spinach Lasagna is a rich and comforting dish made with tender chicken, wilted spinach, and a smooth, cheesy sauce.

introduction — Creamy Chicken Spinach Lasagna

This Creamy Chicken Spinach Lasagna makes a warm, filling meal for family nights. Read more about a similar approach on this lasagna recipe page for extra ideas.

why make this recipe — Creamy Chicken Spinach Lasagna

You should make this Creamy Chicken Spinach Lasagna because it:

• Feels like home with creamy sauce and melted cheese.
• Uses simple ingredients you may already have.
• Reheats well for easy lunches or dinners.

how to make Creamy Chicken Spinach Lasagna

Making Creamy Chicken Spinach Lasagna is done in a few clear steps. You cook the vegetables and chicken, make a creamy sauce, layer noodles with filling, then bake until bubbly.
If you like stuffed chicken flavors, try ideas from the spinach and cheese stuffed chicken for more flavor pairings.

Ingredients for Creamy Chicken Spinach Lasagna

• 2 1/2 tablespoons olive oil
• 1 cup chopped onion
• 2 tablespoons minced garlic
• 8 ounces white mushrooms, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 1/4 teaspoons kosher salt, divided
• 1 (6 oz) bag fresh baby spinach
• 2 cups shredded cooked chicken
• 2 cups low-sodium chicken stock
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg
• 1/2 cup shredded Parmesan cheese
• 8 no-boil (oven-ready) lasagna noodles
• 1 1/4 cups shredded mozzarella cheese

Directions for Creamy Chicken Spinach Lasagna

• Preheat oven to 375°F (190°C).
• Heat olive oil in a large sauté pan over medium-high heat.
• Add onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon salt. Cook 5 minutes until mushrooms soften and moisture evaporates.
• Stir in spinach and cook until wilted and excess moisture is gone. Remove from heat, stir in cooked chicken, and set aside.
• Whisk 1/2 cup chicken stock and flour in a small bowl to make a slurry.
• In a saucepan, combine remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon salt. Heat until it begins to simmer.
• Gradually whisk in the slurry and simmer 5–8 minutes until sauce thickens. Stir in Parmesan and remove from heat.
• Spread 1/2 cup sauce in bottom of a 10×10-inch baking dish. Layer 2 lasagna noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella. Repeat three more times, pressing noodles down so they are covered.
• Finish with a layer of sauce and sprinkle remaining mozzarella on top.
• Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more. Broil 2–3 minutes for a golden top.
• Let rest 15–20 minutes before cutting and serving.

how to serve Creamy Chicken Spinach Lasagna

Serve Creamy Chicken Spinach Lasagna warm with a simple side to balance the richness. A crisp salad or steamed green beans work well.
For another meal idea, you can pair lighter pasta dishes such as creamy chicken and sun-dried tomato spaghetti on different nights.

how to store Creamy Chicken Spinach Lasagna

• Cool the lasagna to room temperature before storing.
• Refrigerate in an airtight container for up to 4 days.
• Freeze portions wrapped tightly for up to 2 months; thaw in the fridge before reheating.
• Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.

tips to make Creamy Chicken Spinach Lasagna

• Drain cooked spinach well to avoid a watery lasagna.
• Use warm sauce when layering to help noodles soften.
• Let the lasagna rest after baking so it sets and slices cleanly.
• Taste and adjust salt early; cheeses and stock add saltiness.

variation for Creamy Chicken Spinach Lasagna

• Add cooked sausage or bacon for a meatier dish.
• Swap mozzarella for provolone or fontina for a different melt.
• Use ricotta mixed with egg and herbs for a richer filling.
• Make it vegetarian by omitting chicken and adding roasted vegetables.

FAQs about Creamy Chicken Spinach Lasagna

Q: Can I use fresh spinach instead of baby spinach?
A: Yes. Fresh spinach is fine; cook it until wilted and squeeze out extra moisture before adding to the filling.

Q: Can I make this lasagna ahead of time?
A: Yes. Assemble and refrigerate the covered dish up to 24 hours before baking. Bake as directed when ready.

Q: What pan is best for baking this lasagna and where can I buy one?
A: A 10×10-inch oven-safe baking dish works best. Buy it here if you need a good baking pan.

Q: Can I freeze the whole lasagna?
A: Yes. Wrap the dish tightly with foil and plastic wrap, then freeze up to 2 months. Thaw in the fridge before reheating.

Creamy Chicken Spinach Lasagna

A rich and comforting dish made with tender chicken, wilted spinach, and a smooth, cheesy sauce, perfect for family nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 8 servings

Calories 450 kcal

Ingredients

  

For the Filling

• 2 1/2 tablespoons olive oil
• 1 cup chopped onion
• 2 tablespoons minced garlic
• 8 ounces white mushrooms, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 1/4 teaspoons kosher salt, divided
• 1 (6 oz) bag fresh baby spinach
• 2 cups shredded cooked chicken

For the Sauce

• 2 cups low-sodium chicken stock
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg
• 1/2 cup shredded Parmesan cheese

For Assembly

• 8 no-boil (oven-ready) lasagna noodles
• 1 1/4 cups shredded mozzarella cheese

Instructions

 

Preparation

• Preheat oven to 375°F (190°C).
• Heat olive oil in a large sauté pan over medium-high heat.
• Add onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon salt. Cook 5 minutes until mushrooms soften and moisture evaporates.
• Stir in spinach and cook until wilted and excess moisture is gone. Remove from heat, stir in cooked chicken, and set aside.

Make the Sauce

• Whisk 1/2 cup chicken stock and flour in a small bowl to make a slurry.
• In a saucepan, combine remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon salt. Heat until it begins to simmer.
• Gradually whisk in the slurry and simmer 5–8 minutes until sauce thickens. Stir in Parmesan and remove from heat.

Assemble the Lasagna

• Spread 1/2 cup sauce in bottom of a 10×10-inch baking dish.
• Layer 2 lasagna noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella. Repeat three more times, pressing noodles down so they are covered.
• Finish with a layer of sauce and sprinkle remaining mozzarella on top.

Bake

• Cover with foil and bake for 25 minutes.
• Uncover and bake for 15 minutes more.
• Broil for 2–3 minutes for a golden top.

Serving

• Let rest 15–20 minutes before cutting and serving.

Notes

Cool the lasagna to room temperature before storing. Refrigerate in an airtight container for up to 4 days. Freeze portions wrapped tightly for up to 2 months; thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.

Keyword Chicken Dish, Comfort Food, Creamy Chicken Spinach Lasagna, Lasagna, pasta