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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 569 kcal
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


  1. In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
  2. In the meantime, add 2 tablespoons of olive oil to large pan over medium heat.
  3. Add the chopped onion, cook for 2-3 minutes until tender, stirring occasionally and add the minced garlic, cook for another 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat oven to 400F.
  8. Start by greasing a 9x12 baking dish with the remaining 1 tablespoon of oil.

  9. 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.
  10. You can place lasagna in the fridge for 24 hours, or you can bake it immediately for 30 - 40 minutes.
  11. Let lasagna cool down 15-20 minutes before serving, as this will facilitate cutting it.
  12. 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.
  13. Garnish with fresh herbs and serve. Enjoy!
Nutrition Facts
Chicken Spinach Lasagna
Amount Per Serving (0 g)
Calories 569 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 93mg31%
Sodium 704mg31%
Potassium 896mg26%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 6g7%
Protein 31g62%
Vitamin A 2870IU57%
Vitamin C 29.5mg36%
Calcium 333mg33%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.