Go Back
+ servings
best chicken spinach lasagna

Chicken Spinach Lasagna

Best Chicken Spinach Lasagna is easy to make, loaded with lean chicken and spinach for a nutritional boost. Delicious, and leftovers taste amazing!
Course Main Course
Cuisine American, Italian
Keyword Chicken Spinach Lasagna
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 569kcal
Author Catalina Castravet


  • 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


  • In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
  • In the meantime, add 2 tablespoons of olive oil to large pan over medium heat.
  • Add the chopped onion, cook for 2-3 minutes until tender, stirring occasionally and add the minced garlic, 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 the spinach has shrunk in size and is tender about 5 minutes. Turn off the heat.
  • In the meantime, the water must be boiling, add some salt and 2 tablespoons of oil and add the lasagna sheets. Cook based on box instructions, but usually, it takes 7-9 minutes for the sheets to cook. Transfer lasagna sheets to a colander, give them a bath in cold water and drain.
  • Preheat oven to 400F.
  • Start by greasing a 9x12 baking dish with the remaining 1 tablespoon of oil.
  • Lay 5 lasagna sheets on the bottom of the pan, top it with half of the chicken mixture, followed by 5 ounces of marinara sauce, and followed by 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 also added on top the pieces from the trimmed sheets), cover with the remaining 5 ounces of marinara sauce and top with the remaining 1 cup of cheese.
  • You can place lasagna in the fridge for 24 hours, or you can bake it immediately for 30 - 40 minutes.
  • Let lasagna cool down 15-20 minutes before serving, as this will facilitate cutting 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!


Serving: 0g | Calories: 569kcal | Carbohydrates: 50g | Protein: 31g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 704mg | Potassium: 896mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2870IU | Vitamin C: 29.5mg | Calcium: 333mg | Iron: 2.8mg