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.
To die for!!! I’m in love with your recipes and your photographs!
Thanks Byron 🙂
It seems as though I’ve been way too caught up in regular ole’ lasagna to expand my horizons and try some different take on the classic! So I’m glad that you have such a great, new take on the usual! It’s just as indulgent and cozy as the original but with a classier feel to it! Love this! Thanks for sharing, Katalina! 😀
Thanks KC, this one is so much lighter than the original.
I would have to agree, that is a great looking lasagna and I’m making some tomorrow for my honey. Men love their lasagna and for us it is a party pasta night ! Bring the Vino 😉
oh yes men love their lasagna 🙂 mine is asking for this one almost on a weekly basis lol
That’s dream lasagna! I love the spinach and chicken filling.
Oh my goodness! This pan is deadly! I know for sure that my Hubby would try to take it down in one sitting and I wouldn’t be far behind him! Wow does this look good for dinner tonight!
Thanks Jess 🙂
This lasagna is absolutely GORGEOUS! I usually make my spinach lasagna with beef, but now I’m thinking I’ve gotta try it with chicken next time! Totally drooling over here. 🙂
Hi Sarah, yes beef its the classic way to go, but I tried to keep it lighter here, I have switched to chicken long time ago for my lasagna!
I love lasagna, but I hate how bloated it often leaves me… so this chicken and spinach lasagna looks PERFECT, girlfriend! Plus, if your hubster always requests it, this MUST be a win!! Pinned! Cheers, lovely! <3
Thanks girlfriend, just like me, you will love this lighter version 🙂
My first thought when i saw the picture was HOLYYYY that looks good. It has been WAY too long since I have made lasagna. Thanks for reminding me 🙂
Hi Beverley, that you so much for stopping by! 🙂 I hope you make a lasagna really soon 🙂
The layers in here look so lovely. What a delicious lasagna. And I love spinach in my lasagna!
Hi Amanda, I love spinach in my lasagna as well, such a delicious way to sneak in some greens.
YES YES YES!!! This looks incredible! I don’t actually have a chicken lasagna recipe so THANK YOU!
Oh Nagi, you are too sweet 🙂 hope you add this to your collection of recipes 🙂
This looks amazing and I love that it comes together so fast! It’s hard to find a lasagna recipe without ricotta (I hate ricotta) so I’m definitely saving this one!
I don’t like ricotta in my lasagna, and I also tried to keep it on the light healthy side, and since I already used mozzarella I skipped the ricotta 🙂
This is the kind of lasagna I should be making more often. It looks amazing and loaded with so much goodness—chicken, spinach, and lots of garlic! 🙂
Hi Thao, you should try it, you will love it!
I absolutely love lasagna and I’ve never had it with chicken! Why? I love the idea of getting it ready the day before and just reheating it after work!
hi Rachelle, I used to make it with beef, but I find the chicken version so much lighter and it doesn’t give me a stomach ache afterwards.
I love how many goodies are loaded in this lasagna! The chicken and spinach sound amazing! So comforting and delicious!
You are right Kelly, so many goodies in here 🙂 I want to make another one already!
This chicken lasagne looks incredible! I just want to reach in with my fork and take a bite 😉 my toddler loves pasta too, so I’m definitely going to try this recipe out! 🙂
Hi Wajeeha, my toddler loved this lasagna, hope us enjoys it too!
The lasagna sounds amaze! I was wondering if it will be able to refrigerate/freeze well? I want to make it so that it could last up to a week.
Hi Sabrina – the lasagna freezes/refrigerates well. We actually had leftovers for 4 days, if you are wondering if its still good after you make it, I can assure you that the leftovers will be delicious. Also, if you want to freeze it before cooking, make sure you roll the pan tightly in plastic wrap and you should be good to go.
Do you think ground turkey may not mix well with these flavors??
Yes, it will work very well!
Did you maybe mean 1/2 tablespoon oil for the onions and garlic instead of 1/2 cup? Eight tablespoons sounds like an awful lot of oil, even for that much garlic.
Hi Jade – sorry it’s a typo, it’s actually 1/4 cup of oil; you add it to the skillet and after that most of the ingredients are sautéed into that skillet.
I have got to try this asap!
I hope to try this awesome recipe this weekend. What size pan did you use in the picture? 9 ” x 13″ ? Just want to be sure my layers look like yours.
yes, 9×13 🙂
What a great way to change up lasagna!
That looks perfect – I virtually never get tired of lasagna!
I love changing up lasagna! I have to try this out out soon!
I have a feeling that my family would LOVE this! 🙂 Looks delicious.
I am loving this recipe! I get chicken /spinach/parm (fresh) sausage from my local Randazzo’s fruit market and I think this would be great in this recipe. I am going to try this very soon.
Do you really put all of this in a 9″X 9″ pan? Or did you use a “9 X 13” pan? Help! I have all of the ingredients ready for the pan and need to be sure of the size right away. I’m planning to serve this at a winter solstice party. Looks yummy!!
Shirley (sjpcraig@gmail.com
Hi, a 9×13 pan, I am sorry for the confusion!
I look forward to making this dish for my 2-year old toddler. I wanted to ask about the addition of ricotta as a layer. Any reason that has been omitted here? If I were to add it, would it be a good idea to blend it with the spinach?
I just made the recipe without ricotta, but it will be delicious blended with the spinach!
Just made this. Was absolutely delicious. Used cubed chicken breast instead of ground, and threw in some diced zucchini because I had a lot that needed to be used. Also a generous sprinkling of parmesan on the top before putting it in the oven. The plan was to have some leftover for lunch tomorrow, but we’ve each just eaten two big slices and are contemplating going back for thirds. This is not going to last the night 🙂
Did you use regular lasagna noodles (not the no-boil kind?) and when you refer to freezing – that’s after it’s cooked, correct?
regular lasagna noodles and you can freeze before or after its cooked.
I am allergic to mushrooms. Would zucchini slices work well as a substitute?
Hi Jen, yes they will work great!
Do I cover the lasagna while baking?
I dont, but if it browns too much you can cover it loosely with foil, so it doesn’t stick to the cheese.
Can ground turkey be used instead of ground chicken
Yes, and it will taste great!
Can you use shredded chicken breast instead of the ground chicken?
Yes, sure!!!
This lasagna is as beautiful as it is delicious. And it was DEE-licious. It’s going to be a permanent in my rotation.
I really enjoyed this. It’s a little lighter than regular lasanga but just as saucy and cheesy. Fantastic.
Wow, this chicken spinach lasagna looks absolutely delicious! I can’t believe I’ve never tried making it before, chicken and spinach are two of my favorite ingredients. I’m definitely adding this to my must-try list. I have a feeling my family will love it!
Oh wow, that is different and I am sure a much lighter and healthier option than the beef one I am used to. Your avocado tomato salad would be the perfect accompaniment.
That spinach-and-chicken twist feels like the perfect balance of comfort and freshness — great job keeping lasagna hearty and light.
Loved this spinach lasagna, the addition of mushrooms really took it up to another level for me, delicous!!!
I love lasagna but I’ve never made it myself. I like the idea of adding spinach. Avocado with it is great, so not so many carbs. This looks delicious.
This sounds delicious and a nice change from our usual beef lasagna. Thank you for sharing the recipe. I will try to make this on Saturday as we have guests visiting.