Best Chicken Spinach Lasagna
Chicken Spinach Lasagna is easy to make and loaded with lean chicken and spinach for a nutritional boost. It is delicious and can be made ahead of time, so it’s the perfect freezer meal, too!
Lasagna is delicious, but we always seem to find new ways to make it more interesting. This chicken spinach lasagna is a lighter and healthier way to enjoy this comfort dish, which does not disappoint when it comes to flavor, melty cheese, and lots of tangy sauce. The ground chicken soaks up the flavors, so you can taste all the herbs, marinara sauce, and rich garlic.
Table of contents
Chicken Spinach Lasagna has lots of delicious marinara sauce, cheese, lean ground chicken and loads of spinach. If you make it with whole wheat lasagna sheets, you end up with a much healthier and hearty dinner. 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, pop it in the fridge and when we 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 cooked, the lasagna doesn’t have to take forever, so dinner is ready in 30 minutes.
What makes this lasagna recipe so perfect is that it is easy to make. Most lasagna recipes are complicated, with too many steps and different ingredients, but this one has a handful of basic ingredients and five steps you can finish in less than 40 minutes. You can serve a masterpiece to your family that looks like it took forever to prepare when you really had it done in way less time than that.
As I mentioned above, using ground chicken instead of beef, marinara instead of sugary pasta sauce, and packing it with spinach, bell pepper, and mushrooms makes this a healthier choice, but it is definitely not less flavorful. In fact, I think this one tastes better than any regular lasagna because of the extra veggies.
You do not have to tell the kids they are eating spinach and veggies. They will not even notice. This dish is not expensive either since everything costs less than a few dollars. Even if you get the most expensive olive oil, you only need a few tablespoons, so it is not going to cost you much. While you are at it, you can make some of my favorite Italian breadsticks to soak up all the extra sauce.
Why you will love this recipe
- Healthier than regular lasagna: You can feel good about serving it to the kids.
- Easy to make: There are only five steps, and you can do it in 35 minutes.
- Lots of flavors: Rich garlic, tangy sauce, and lots of herbs make this a winner.
- Inexpensive: Costs just a few dollars to make.
What you’ll need to make chicken spinach lasagna
Special items:
- Saucepan – A two-gallon pot for boiling the lasagna sheets.
- Skillet – Large skillet for cooking.
- Colander – For draining pasta.
- Baking dish – You need a 9×12 baking dish.
- Cooking utensils
Ingredients:
- Ground chicken – For a lighter option than ground beef.
- Lasagna sheets – Use the good stuff. The generic ones do not work as well.
- Marinara sauce – You can use my easy-made recipe for a rich and tangy marinara sauce.
- Tomato paste – I suggest Cento brand with San Marzano tomatoes for the best flavor and quality.
- Mozzarella cheese – Grate your own cheese just before using it.
- Spinach – Fresh raw organic spinach from the farmers’ market is what I use.
- Baby Bella mushrooms – Rinsed and sliced fresh.
- Bell pepper – Rinsed, deseeded, and chopped. Any color.
- Onion – Large yellow or white chopped onion.
- Garlic – I use a lot of garlic, freshly minced for an intense flavor without bitterness.
- Olive oil – Be sure to use high-quality extra-virgin olive oil for the mildest lightest taste.
- Salt
- Pepper
How to make chicken spinach lasagna?
- Cook the veggies: First, add two tablespoons of olive oil to a large pan on medium heat. Cook the chopped onion for two to three minutes until tender, stirring occasionally. Then, add the garlic and cook for another two minutes. Put the bell peppers and mushrooms in the pan and cook them for another four minutes, stirring occasionally.
- Add the chicken: Then, add the chicken and tomato paste. Season with salt and pepper and mix well before cooking for another five minutes.
- Add the spinach: When the chicken is almost done, add the spinach. Let it cook for about five minutes until it is shrunk and tender, before turning off the heat.
- Boil the noodles: Now, Boil the lasagna in a large pot in two gallons of salted water, cooking according to the box instructions. Then, drain it in a colander under cold running water.
- Layer the lasagna: After, preheat the oven to 400 degrees F and grease a 9×14 baking dish with oil. 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 one and a half mozzarella cheese. Repeat for the second layer and top with the last layer of lasagna sheets. Cover with sauce and the last of the cheese.
- Chill or bake: You can cook it now or chill it for up to 24 hours. Bake for 30 to 40 minutes before letting it rest for 15 minutes.
- Broil for crispy crust: For a brown and crispy crust, broil for three minutes but be careful not to let it burn.
Expert tip
Adding to marinara sauce
I use my own homemade marinara sauce for this recipe, but I am in a hurry sometimes and need to grab a jar of sauce from the store. I stock up on the brands I love because there are only one or two that I will use. Since everyone has their favorites because everybody’s taste buds are different. I like specific types of San Marzano tomatoes because they are rich and tomatoey with a rich and tangy taste.
But even the best marinara sauce needs a little bit of help to make it taste more like homemade. This is especially true when you are making a special recipe like my chicken spinach lasagna. First of all, the herbs can always be enhanced. They always put in the least amount they can get away with. Add a bit of sage, rosemary, parsley, basil, thyme, marjoram, and oregano. Oh, and don’t forget the garlic and onion.
Then, you can always add some brown sugar or honey for sweetness, any vinegar or red wine you like for some tanginess, and tomato paste for extra thickness and richness. Extra tomatoes and bell peppers can always help, too. Use what you like, even some chopped mushrooms, zucchini, and eggplant.
Recipe variations and add-ins:
- Gluten-free: Use gluten-free noodles for those allergic to gluten.
- 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 has similar health benefits too.
- Other cheese: Instead of mozzarella, you could also use ricotta, bechamel, or mascarpone for a more traditional lasagna.
- Southwestern style: Head for the border! Toss in some taco seasoning, black beans, corn, green chilis, cilantro, and salsa.
- More greens: Instead of spinach or along with it, add some kale!!
Serving suggestions:
Chicken spinach lasagna can be served in many ways. Here are some of my ideas.
- A large green salad is one of the best accompaniments for lasagna. Try my easy avocado tomato salad, which you can make in minutes.
- You also need some kind of bread to soak up the delicious marinara sauce. Regular white bread, crusty French bread, or garlic bread will work.
- Even though your lasagna already has veggies in it, you can still serve some as side dishes. I love to serve my favorites like grilled avocado or roasted cauliflower.
- You already have starches in your main dish, too, but you can still get away with serving roasted sweet potatoes or garlic roasted potatoes.
- For dessert, anything goes! My family loves cheesecake, and so do I. Try my Cheesecake Factory Original Cheesecake. This luscious treat is not as difficult as it looks, and it tastes incredible.
Frequently asked questions
Can I use fresh lasagna noodles?
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 first. Just skip the third instruction in the section about boiling and draining the pasta sheets and move on to the fourth step, layering the noodles. Fresh lasagna sheets are wonderful when it comes to saving time.
Why is my spinach lasagna watery?
Sometimes, it is the lasagna that retains water. To ensure that does not happen, pat each sheet dry on paper towels before using them. Also, if your sauce is too runny, add some cornstarch or flour to thicken it. Some of the vegetables you are using can add water as well. The spinach, bell peppers, and mushrooms must be drained well and patted dry with paper towels to prevent extra moisture in your lasagna.
How many layers should lasagna have?
This depends on what kind of lasagna you are making and how large your pan is. But in general, most lasagnas have three to four layers. Mine has four layers with 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.
How to store leftovers:
- Refrigerate: Chicken spinach garlic will last three days in an airtight container in the fridge.
- Freezing: For several months, you can freeze your leftovers in a freezer-safe container. Wrap well in plastic wrap and after that in foil, to avoid freezer burn.
- Defrost: Thaw overnight in the fridge for the best results.
- Reheating: You can reheat in the microwave for one to two minutes.
More lasagna recipes you should try:
Recipe tips:
- For a brown and crispy crust, broil for three minutes, but be careful not to let it burn.
- Be sure to drain and pat dry your noodles and veggies so your 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 taste it better with herbs, fresh veggies, 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.
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 tablespoon tomato paste
- 5 cups raw fresh spinach
- 16 oz mozzarella cheese grated
- 15 oz marinara sauce
- 16 lasagna sheets
- salt and pepper
Instructions
- Bring 2 gallons of water to a boil in a large saucepan over high-medium heat.
- In the meantime, add two tablespoons of olive oil to a large pan over medium heat.
- Add the chopped onion and cook for 2-3 minutes until tender, stirring occasionally. Then add the minced garlic and cook for another 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. 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.
- In the meantime, the water must be boiling. Add some salt, two tablespoons of oil, and the lasagna sheets. Cook based on the box instructions, but usually, it takes 7-9 minutes for the sheets to cook. Transfer the lasagna sheets to a colander, give them a bath in cold water, and drain.
- Preheat oven to 400F.
- Start by greasing a 9×12 baking dish with one tablespoon of oil.
- Lay 5 lasagna sheets on the bottom of the pan, top it with half of the chicken mixture, 5 ounces of marinara sauce, and 1½ cups of grated mozzarella cheese. Repeat this for the second layer of lasagna sheets -> chicken mixture -> marinara sauce -> cheese. Top with the final layer of 6 lasagna sheets (I added the pieces from the trimmed sheets), cover with the remaining 5 ounces of marinara sauce, and top with 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 lasagna cool down 15-20 minutes before serving, which will help cut it.
- You can turn on the broil for the last 3-4 minutes of baking for a golden brown top, but watch it closely not to burn it.
- Garnish with fresh herbs and serve. Enjoy!