Best Chicken Spinach Lasagna – Light & Hearty
Over the years, I have become an expert at meal planning, and there is one dish I have been making on repeat for the past 20 years. This Chicken Spinach Lasagna has always been a favorite, made with lean ground chicken, a variety of veggies, tangy marinara sauce, and bubbly mozzarella cheese. This comfort dish never disappoints, and it’s always a crowd favorite.
Lasagna was one of the first dishes I prepared in my life; there is just something so satisfying about layers of noodles, meat cooked in aromatic tomato sauce, and lots of melty cheese. I usually have one stacked in my freezer at all times, and it’s my winner centerpiece meal for unplanned Italian dinner parties, along with some easy-to-make burrata bruschetta and equally fantastic Limoncello tiramisu.
Table of contents
Ground chicken lasagna is packed with delicious marinara sauce, cheese, lean ground chicken, and an abundance of spinach. I have been making this lasagna for years; it is one of my signature dishes! I like to prepare everything ahead of time and assemble the lasagna the night before. I then pop it in the fridge, and when I come back from work the next day, all I have to do is put it in the oven for 30 minutes. Since all the ingredients are already pre-cooked, dinner is ready in just 30 minutes.
Why you will love this recipe
- Lighter than regular lasagna: This chicken and veggie-packed lasagna is lighter than the original, but just as delicious. Loaded with lean ground chicken, mushrooms, bell peppers, and spinach, it’s bursting with flavors, textures, and nutrients, while still staying healthy and satisfying.
- Easy to make: There are only five steps, and you can prepare it in 30 minutes, then bake it in the oven.
- Lots of flavors: Rich garlic, tangy sauce, bubbly cheese, and lots of herbs make this a winner. This chicken lasagna is not only delicious but also versatile, making it a great way to utilize those leftover vegetables you have in the fridge.
- Great for meal planning: I enjoy adding this lasagna to my meal plan, and I usually make two; one goes into the oven, and for the other, I use an aluminum casserole and freeze it for later. This way, I have dinner ready and enough leftovers for the next day, plus a lasagna in the freezer for when I don’t feel like cooking.
What you will need
- Meat – I make this lighter lasagna with ground lean chicken to reduce fat and calories.
- Lasagna sheets – I use organic lasagna sheets, and I have tried this recipe with whole-wheat, gluten-free, and fresh lasagna noodles; all have tasted great!
- Sauce – You can use my easy-made recipe for a rich and tangy marinara sauce or your favorite store-bought marinara sauce. I also add tomato paste, and I suggest using the Cento brand, which is made with San Marzano tomatoes, for the best flavor and quality.
- Cheese – I love a cheesy lasagna and add plenty of mozzarella cheese. Also, I highly recommend shredding it yourself, instead of buying shredded cheese.
- Veggies and greens – A mix of baby Bella mushrooms, bell peppers, spinach, and onions, sautéed in olive oil with a sprinkle of salt, pepper, and dried Italian herbs.
How to make
Cook the veggies: First, I add two tablespoons of olive oil to a large pan on medium heat and cook the chopped onion for two to three minutes until tender, stirring occasionally. Then, I add the garlic and cook for an additional 2 minutes. I add the bell peppers and mushrooms to the pan and cook for an additional 4 minutes, stirring occasionally.
Add the chicken: Then, I add the ground chicken and tomato paste. Season with salt, pepper, and dried Italian herbs, then mix well before cooking for an additional 5 minutes.
Add the spinach: When the chicken is almost done, I add the spinach. Let it cook for about five minutes until it is shrunk and tender, before turning off the heat.
Boil the noodles: I then boil the lasagna sheets in a large pot filled with two gallons of salted water, cooking them according to the package instructions. Then, I drain it in a colander under cold running water.
Layer the lasagna: After, I preheat the oven to 400 degrees F and grease a 9×14 baking dish with oil. I lay five lasagna sheets at the bottom of the dish and top with the chicken mixture, followed by five ounces of the marinara sauce. Then add 1.5 cups of mozzarella cheese. I repeat this process for the second layer and top it with the last layer of lasagna sheets. Cover with sauce and the remaining shredded cheese.
Chill or bake: You can cook it now or chill it for up to 24 hours. I bake it for 30 to 40 minutes, then let it rest for 15 minutes before slicing and serving.
Broil for crispy crust: For a brown and crispy crust, I broil for three minutes, but be careful not to let it burn.
Expert tip
Making store-bought marinara sauce taste homemade
I use my own homemade marinara sauce for this recipe, but sometimes I’m in a hurry and need to grab a jar of store-bought sauce. I prefer specific types of San Marzano tomatoes because they are rich and tomatoey, with a rich and tangy flavor. However, even the best marinara sauce needs a little help to achieve a more homemade taste.
I transfer it to a saucepan and add a bit of dried sage, rosemary, parsley, basil, thyme, marjoram, and oregano. Oh, and don’t forget the garlic and onion powder. Then, you can always add some brown sugar or honey for sweetness, any vinegar or red wine you prefer for a tangy flavor, and tomato paste for extra thickness and richness.
More tips to consider
- For a brown and crispy crust, broil the homemade lasagna for three minutes, but be careful not to let it burn.
- Be sure to drain and pat dry the noodle sheets and veggies so the lasagna is smooth.
- Another reason for runny lasagna is the thin sauce. You can thicken it with cornstarch or flour.
- Fresh noodles will save you time. You soak them instead of cooking them.
- Another way to save time is to use store-bought marinara sauce. You can enhance the taste with herbs, fresh vegetables, and other ingredients.
- I like to use full-fat mozzarella cheese and make sure you use “real” cheese. A lot of the cheap, pre-shredded cheese you see at the grocery store is not “real” cheese, hence it doesn’t melt well or taste good. Using high-quality cheese and marinara sauce is key.
Recipe variations and add-ins:
- Gluten-free: Use gluten-free noodles for individuals with gluten allergies.
- Make it Cajun: Spicy food lovers will enjoy it if you add some hot sauce and Cajun seasoning to your lasagna.
- Turkey lasagna: Another light choice for this dish is turkey. It tastes similar and offers similar health benefits as well.
- Other cheese: Instead of mozzarella, you could also use ricotta, bechamel, or mascarpone for a more traditional lasagna.
- Southwestern style: Head for the border! Add some taco seasoning, black beans, corn, green chilies, cilantro, and salsa.
- More greens: Instead of spinach or in addition to it, add some kale or collard greens!
Serving suggestions:
After baking the lasagna, I let it rest for 15 minutes, then slice it and serve it. I prefer mine with some shredded parmesan on top and fresh basil. A basket of homemade breadsticks and a bowl of light cabbage soup are great starters. While a large salad is among the best accompaniments, my easy avocado tomato salad pairs perfectly with the rich lasagna.
Even though your lasagna already contains veggies, you can still serve some as side dishes. I love to serve my favorites like grilled avocado. For dessert, my family loves cheesecake, and so do I. I make my Cheesecake Factory Original Cheesecake, which is a luscious treat, not as tricky as it looks, and it tastes incredible.
How to store leftovers:
- Refrigerate: Leftover lasagna will last up to three to four days in an airtight container in the refrigerator.
- Freezing: For several months, you can freeze your leftovers in a freezer-safe container. Wrap well in plastic wrap, then in foil, to prevent freezer burn.
- Defrost: Thaw overnight in the refrigerator for optimal results.
- Reheating: You can reheat in the microwave for 1-2 minutes or bake in a preheated oven at 350°F for 10 minutes.
Frequently asked questions
You absolutely can, and this can actually save you time. However, it is a good idea to soak them in water for five minutes before using them. You will not have to cook them, so skip the instructions in the section about boiling and draining the pasta sheets and proceed to the layering step. Fresh lasagna sheets are excellent for saving time.
Sometimes, it is the lasagna that retains water. To ensure that does not happen, pat each sheet dry on paper towels before using it. Additionally, if your sauce is too runny, you can add cornstarch or flour to thicken it. Some of the vegetables you are using can also add water. The spinach, bell peppers, and mushrooms must be drained well and patted dry with paper towels to prevent extra moisture in your lasagna.
This depends on the type of lasagna you are making and the size of your pan. However, most lasagnas typically have three to four layers. Mine has four layers, consisting of three layers of pasta sheets and four layers of sauce and cheese. I have seen lasagna served in several restaurants that are made with 100 layers! Anyway, mine starts with pasta and ends with cheese, but many others start with sauce.
More lasagna recipes you should try:
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Chicken Spinach Lasagna
Ingredients
- 5 tablespoons olive oil
- 1 onion chopped
- 1 garlic head 9-10 cloves, minced
- 1 bell pepper chopped
- 2 cups baby bella mushrooms sliced
- 1 lb. ground chicken
- 1 teaspoon dried Italian herbs
- 1 tablespoon tomato paste
- 5 cups raw fresh spinach
- 16 oz mozzarella cheese grated
- 15 oz marinara sauce or a bit more
- 16 lasagna sheets
- salt and pepper
Instructions
- Bring 2 gallons of water to a boil in a large saucepan over high to medium heat.
- In the meantime, add two tablespoons of olive oil to a large pan over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until tender, stirring occasionally. Then add the minced garlic and cook for an additional 2 minutes.
- Add the chopped bell pepper and mushrooms, stir, and cook for another 4-5 minutes. Add the tomato paste and ground chicken—season with salt and pepper, and add dried Italian herbs. Mix well to combine, and cook for about 5 minutes.
- Once the chicken is almost cooked, add the spinach and cook until it has shrunk in size and is tender, for about 5 minutes. Turn off the heat.
- While you wait, bring a pot of water to a boil. Add some salt and two tablespoons of oil, then introduce the lasagna sheets. Cook the sheets according to the instructions on the box, which usually takes about 7 to 9 minutes. Once they are cooked, transfer the lasagna sheets to a colander and rinse them with cold water before draining.
- Preheat the oven to 400°F.
- Start by greasing a 9×12 baking dish with one tablespoon of oil.
- Begin by laying 5-6 lasagna sheets at the bottom of the pan. Next, spread half of the chicken mixture over the sheets, followed by 5 ounces of marinara sauce and 1½ cups of grated mozzarella cheese. Repeat this layering with another set of 5 lasagna sheets, the remaining chicken mixture, more marinara sauce, and cheese.
- For the final layer, place six lasagna sheets on top (including any trimmed pieces). Cover this layer with the remaining 5 ounces of marinara sauce and sprinkle with an additional 1 cup of cheese.
- You can place lasagna in the fridge for 24 hours or bake it immediately for 30 minutes, or until bubbly.
- Let the chicken lasagna cool down 15-20 minutes before serving, which will help cut it.
- You can turn on the broiler for the last 3-4 minutes of baking to achieve a golden brown top, but watch it closely to avoid burning.
- Garnish with fresh herbs and serve. Enjoy!
Notes
Making store-bought marinara sauce taste homemade
I use my own homemade marinara sauce for this recipe, but sometimes I’m in a hurry and need to grab a jar of store-bought sauce. I prefer specific types of San Marzano tomatoes because they are rich and tomatoey, with a rich and tangy flavor. However, even the best marinara sauce needs a little help to achieve a more homemade taste. I transfer it to a saucepan and add a bit of dried sage, rosemary, parsley, basil, thyme, marjoram, and oregano. Oh, and don’t forget the garlic and onion powder. Then, you can always add some brown sugar or honey for sweetness, any vinegar or red wine you prefer for a tangy flavor, and tomato paste for extra thickness and richness.More tips to consider
- For a brown and crispy crust, broil the homemade lasagna for three minutes, but be careful not to let it burn.
- Be sure to drain and pat dry the noodle sheets and veggies so the lasagna is smooth.
- Another reason for runny lasagna is the thin sauce. You can thicken it with cornstarch or flour.
- Fresh noodles will save you time. You soak them instead of cooking them.
- Another way to save time is to use store-bought marinara sauce. You can enhance the taste with herbs, fresh vegetables, and other ingredients.
- I like to use full-fat mozzarella cheese and make sure you use “real” cheese. A lot of the cheap, pre-shredded cheese you see at the grocery store is not “real” cheese, hence it doesn’t melt well or taste good. Using high-quality cheese and marinara sauce is key.