YES! Ultra-cremy, decadent, and bursting with tender shredded chicken, this Cheesy Spinach Chicken Lasagna is the ultimate white-sauce comfort dish! Layers of tender pasta, savory garlic white sauce, fresh wilted spinach, juicy chicken, and melty mozzarella bake into a bubbling, golden casserole that will have everyone asking for seconds.
Why You’ll Love This Recipe
Rich Garlic Cream Sauce (No Red Sauce Needed): A silky garlic béchamel sauce seasoned with parmesan and Italian herbs brings restaurant-quality depth to every layer.
High-Protein Italian Comfort: Tender shredded chicken breasts combined with rich cheese layers deliver an exceptionally satisfying, high-protein meal.
Perfect Crowd-Pleaser & Freezer Meal: Assembles effortlessly in a 9×13 baking dish—ideal for family dinners, meal prep, or making ahead to freeze!
Essential Kitchen Equipment
9×13-Inch Baking Dish: Standard casserole size for building beautiful, sturdy lasagna layers.
Large Saucepan: For whisking together the smooth garlic cream sauce.
Aluminum Foil: Keeps the cheese soft and melty while the middle bakes through.
Ingredients
12 Lasagna noodles (oven-ready or pre-boiled)
3 cups Shredded cooked chicken breast
4 tbsp Butter
3 tbsp All-purpose flour
3 cups Whole milk (or 2% milk)
1 cup Heavy cream (or half-and-half)
3 cups Shredded mozzarella cheese (divided)
1 cup Grated parmesan cheese
4 cups Fresh spinach, coarsely chopped
3 cloves Garlic, minced
1 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Black pepper
Step-by-Step Instructions
1. Prep Oven & Pasta: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Cook the lasagna noodles according to package directions if using standard noodles, then drain and lay them flat on parchment paper.
2. Make the Garlic Roux: Melt the 4 tablespoons of butter in a large saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the 3 tablespoons of flour and cook for 1 to 2 minutes to form a light roux.
3. Whisk Cream Sauce: Slowly pour in the 3 cups of milk and 1 cup of heavy cream, whisking continuously to prevent lumps. Add the Italian seasoning, salt, and black pepper. Bring to a gentle simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
4. Melt Cheese & Wilt Spinach: Remove the sauce from heat. Whisk in the 1 cup of grated parmesan cheese and 1 cup of the shredded mozzarella until smooth. Stir in the 4 cups of fresh chopped spinach and 3 cups of shredded cooked chicken until fully coated in the velvety sauce.
5. Assemble the Lasagna:
Spread a thin layer of chicken-spinach cream sauce over the bottom of the baking dish.
Lay 3 or 4 lasagna noodles across the top.
Layer 1/3 of the chicken-spinach cream sauce and sprinkle with 1/2 cup of mozzarella.
Repeat layers 2 more times, finishing with a final top layer of noodles covered in remaining sauce and the rest of the shredded mozzarella cheese.
6. Bake to Golden Melt: Cover the dish with aluminum foil (sprayed with non-stick spray so it doesn’t stick to the cheese) and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, until the cheese is golden brown and bubbling.
7. Rest & Serve: Let the lasagna rest for 10 to 15 minutes before slicing. This allows the creamy layers to set perfectly into clean portions!
Chef’s Tips
Use Rotisserie Chicken: Using store-bought rotisserie chicken breast saves significant prep time while adding incredible savory flavor!
Low-Carb Crust Alternative: Swap standard pasta for thinly sliced zucchini planks (salted and pat dry with paper towels) or low-carb lasagna noodle substitutes!
Nutritional Breakdown (Per Serving / Yields 8 Portions)
Servings: 8 slices
Calories: ~420 kcal
Protein: 32g
Net Carbs: 28g
Fat: 20g
Frequently Asked Questions (FAQ)
Can I make this chicken lasagna ahead of time?
Yes! Assemble the entire lasagna in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to serve, bake directly from the fridge, adding 10 extra minutes to the covered bake time!