Best 8 Chicken And Spinach Lasagna Recipes

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Dive into a culinary masterpiece that blends the richness of chicken, the freshness of spinach, and the comforting embrace of lasagna. This delectable dish, presented in three captivating variations, promises an explosion of flavors and textures that will tantalize your taste buds. From the classic lasagna, featuring layers of tender chicken, vibrant spinach, and creamy béchamel sauce, to the innovative stuffed shells and hearty soup, each recipe offers a unique take on this Italian favorite. Whether you seek a traditional or contemporary twist, these dishes will satisfy your cravings and leave you longing for more.

Here are our top 8 tried and tested recipes!

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

A different, yet wonderful twist on normal lasagna!

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  • In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  • Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  • Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  • Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA



Chicken, Mushroom and Spinach Alfredo Lasagna image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
  • Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
  • Preheat the oven to 375 degrees F.
  • Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

CHICKEN AND SPINACH LASAGNA



Chicken and Spinach Lasagna image

This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.

Provided by teekie

Categories     Chicken

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

6 pieces lasagna noodles, uncooked
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups cooked chicken breast halves, chopped
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 cups skim milk
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese
1 beaten egg
1/2 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • In a medium saucepan, cook onion in butter until tender.
  • Stir in cornstarch, basil, garlic powder and nutmeg.
  • Add milk all at once.
  • Cook and stir until thickened and bubbly; stir in spinach.
  • In medium bowl, stir in together Ricotta and egg.
  • Add mozzarella and half of parmesan; mix well.
  • Preheat oven to 350 degrees.
  • Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
  • Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
  • Repeat layers.
  • Top with remaining Parmesan cheese.
  • Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
  • Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!

Provided by Texaspollock

Categories     One Dish Meal

Time 1h30m

Yield 9-12 serving(s)

Number Of Ingredients 13

12 cooked lasagna noodles
1 lb diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars alfredo sauce (reserve 1 cup)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1/2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375.
  • Cook noodles.
  • Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
  • In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
  • Spray a deep 13"X 9" lasagna pan with cooking spray.
  • Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
  • Cover with foil and bake for 1 hour.
  • Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 331.4, Fat 20.9, SaturatedFat 10.4, Cholesterol 124.1, Sodium 749.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2, Protein 30.9

CHICKEN AND SPINACH ALFREDO LASAGNA



CHICKEN AND SPINACH ALFREDO LASAGNA image

Yield 12 Servings

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water. 2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. 3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper. 4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce. 5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

CHEESY CHICKEN AND SPINACH LASAGNA



Cheesy Chicken and Spinach Lasagna image

Hamburger Helper® gives you a jump start on this mouthwatering Italian favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 8

1 tablespoon butter or margarine
1 pound boneless skinless chicken breast halves or thighs, cut into 1/2-inch strips
1 package Hamburger Helper™ four cheese lasagna
2 1/2 cups hot water
1 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 tomato, cut into 1/2-inch pieces
1/4 cup milk

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
  • Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
  • Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 85 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg

ROASTED CHICKEN LASAGNA WITH RICOTTA AND SPINACH (TASTE OF HOME)



Roasted Chicken Lasagna With Ricotta and Spinach (Taste of Home) image

Easy, delicious lasagna with ricotta, feta, and mozzarella cheese. Saves time using a rotisserie chicken and jarred pasta sauce. Taste like you have slaved for hours. From Taste of Home magazine, submitted by Janet & Greta Podleski. The recipe calls for low fat ingredients but I used full fat much to everyone's approval :)

Provided by Tara_hearts

Categories     One Dish Meal

Time 1h25m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 13

1 cup light ricotta cheese
1 cup low fat cottage cheese
0.5 (5 ounce) package frozen spinach, thawed, squeezed dry and chopped
1 egg
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 uncooked lasagna noodles
1 small rotisserie-cooked chicken
4 cups chunky vegetable pasta sauce
1 cup crumbled reduced-fat feta cheese
1 1/2 cups shredded light mozzarella cheese
1/4 cup chopped black olives (optional)
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
  • Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
  • While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
  • Spray 9x13-inch baking pan with cooking spray.
  • To assemble lasagna :.
  • Spoon 1 cup sauce over bottom of pan.
  • Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
  • Top noodles with another 1c sauce
  • Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
  • Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
  • Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
  • *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.

Nutrition Facts : Calories 300.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 38.2, Sodium 772.6, Carbohydrate 42.8, Fiber 2, Sugar 12, Protein 15.5

CHICKEN AND SPINACH LASAGNA



Chicken and spinach lasagna image

A slightly healthier spin on lasagna - chicken and spinach. And yes, of course I make my own sauce, which I think is key. I like to put a little cream in my red sauce recipe, but this time, I tried coconut milk. It was perfect. You could taste the sweetness and a very mild hint of coconut, but it added a nice flavor to the...

Provided by Darci Juris

Categories     Pasta

Time 1h30m

Number Of Ingredients 16

SAUCE
30 oz canned diced tomatoes
2 small can tomato paste
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp dried parsley
1/2 c coconut milk
1 tsp onion powder or salt
1 tsp garlic salt
LASAGNA
1 pkg no boil lasagna noodles
2-3 c shredded cooked chicken
2 pkg frozen chopped spinach, thawed
2 c ricotta cheese
2 eggs
2 c freshly grated mozzarella cheese

Steps:

  • 1. In a large pan, add the tomatoes, paste, herbs, and coconut milk (if you don't want coconut milk, you can substitute with cream and a little sugar). Stir to combine and cook over low heat for about 30 minutes, stirring occasionally.
  • 2. Meanwhile, squeeze out as much liquid from the spinach as possible. Mix together the spinach, shredded chicken, the ricotta cheese and the eggs in a large bowl.
  • 3. When sauce is ready, take a 13x9 baking dish and spoon some sauce on the bottom. Layer with 3 lasagna noodles. Spread the ricotta mixture atop the noodles. Top with some sauce and a little mozzarella cheese. Repeat layers, ending with sauce and mozzaerlla cheese on top layer.
  • 4. Cover with tin foil and bake at 350 degrees for 45 minutes. Remove foil, bake 10 minutes more. Remove from oven and let stand 10 minutes before serving.

Tips:

  • Use fresh ingredients for the best flavor.
  • Don't overcook the chicken or spinach, or they will become tough.
  • Make sure to season the chicken and spinach well.
  • Use a good quality cheese that melts well.
  • Don't be afraid to experiment with different ingredients and flavors.
  • Serve the lasagna with a side of garlic bread or salad.

Conclusion:

Chicken and spinach lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and spinach, and it can also be made ahead of time and frozen for later. Whether you are a beginner or an experienced cook, this recipe is sure to please. So next time you are looking for a quick and easy meal, give chicken and spinach lasagna a try. You won't be disappointed!

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