If you’re craving a comforting dish that brings together tender chicken, vibrant spinach, and a luscious sauce, this Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe is exactly what you need. It’s like a warm hug in every bite, combining layers of perfectly cooked noodles with creamy ricotta, melty mozzarella, and a fragrant herb-infused sauce that elevates the classic lasagna experience. Whether it’s a weeknight treat or a special occasion centerpiece, this recipe hits all the right notes for flavor, texture, and that irresistible cozy feeling.
Ingredients You’ll Need
All the ingredients here work in harmony to create a lasagna that’s rich, creamy, and full of fresh flavors. Each component plays a crucial role—whether it’s the melt-in-your-mouth chicken, the bright spinach, or the homemade creamy herb sauce that ties everything together beautifully.
- 9 lasagna noodles, cooked al dente: The perfect base to hold all the layers without getting mushy.
- 4 cups shredded rotisserie chicken: Provides tender, flavorful protein that saves time and adds depth.
- 1 tablespoon olive oil: For sautéing onions and building flavor.
- 1 medium onion, finely chopped: Adds sweetness and aromatic depth when softened.
- 4 tablespoons unsalted butter: Creates a rich foundation for the creamy sauce.
- 1/3 cup all-purpose flour: Essential for thickening the sauce to a luscious consistency.
- 2 1/2 cups chicken broth: Infuses the sauce with savory goodness and moisture.
- 1 1/2 cups half and half (or heavy cream and milk): Makes the sauce irresistibly creamy and smooth.
- 5 ounces fresh spinach, coarsely chopped: Offers fresh, earthy flavor plus a pop of vibrant green color.
- 2 teaspoons sea salt: Enhances all flavors without overpowering.
- 1/2 teaspoon black pepper: Adds mild heat and complexity.
- 3 cloves garlic, minced: Brings aromatic warmth and a subtle kick.
- 15 ounces ricotta cheese: Creamy and mild, it balances the sauce and other cheeses perfectly.
- 1 large egg: Binds the ricotta mixture for creamy layers.
- 1/4 cup parsley, chopped: Adds fresh, herbal brightness.
- 1/4 cup Parmesan cheese, grated: Sharp and nutty, it enhances the cheese blend beautifully.
- 3 cups mozzarella cheese, shredded and divided: Melts to gooey perfection, creating that classic lasagna pull.
How to Make Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe
Step 1: Prepare the Noodles and Chicken
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente—that means they should be just tender but still firm. Rinse them with cold water afterward to stop cooking and prevent sticking. While the noodles cook, shred your rotisserie chicken to have tender chunks ready for layering.
Step 2: Make the Creamy Herb Sauce
In a large skillet, sauté the chopped onion in olive oil over medium heat until softened and fragrant. Next, add the butter and whisk in the flour, stirring continuously until the mixture turns a light golden color, about 2 minutes. Slowly whisk in the chicken broth and half and half, making sure to keep the sauce smooth without any lumps. Let the sauce simmer gently for 5 minutes until thickened. Then, stir in the minced garlic and chopped spinach, allowing the spinach to wilt and infuse the sauce with vibrant color and freshness. Remove from the heat once combined perfectly.
Step 3: Prepare the Cheese Mixture
In a medium bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella, grated Parmesan, and chopped parsley. Mix it all together until smooth and well blended. This mixture will add creamy, cheesy layers that melt beautifully inside the lasagna.
Step 4: Assemble the Layers
Grab a 9×13 inch baking dish and spread a thin layer of the spinach cream sauce at the bottom—it helps prevent sticking and adds flavor from the very first bite. Layer 3 cooked noodles evenly on top, followed by half of the ricotta cheese mixture, then half of the shredded chicken. Spoon about a third of the spinach sauce over these layers. Repeat these layers once more: noodles, ricotta mix, chicken, and more sauce. Finish with a final layer of noodles topped with the remaining creamy spinach sauce and the remaining 1 cup of mozzarella cheese spread evenly on top.
Step 5: Bake and Brown the Lasagna
Cover the dish with foil, using toothpicks to keep the foil from touching the cheese (this keeps the cheese intact). Bake in the preheated oven for 45 minutes. After baking, remove the foil and switch to the broiler for 2 to 3 minutes to get a gorgeous golden-brown cheese crust. Keep a close eye to avoid burning. Let the lasagna rest for 10 minutes after baking—this step lets everything set nicely before slicing, making serving a breeze.
How to Serve Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe
Garnishes
To add a fresh finishing touch, sprinkle some freshly chopped parsley or a little extra grated Parmesan over each slice. A light drizzle of good-quality olive oil or a few cracked black peppercorns can also enhance the flavor and presentation, making your plate look as delicious as it tastes.
Side Dishes
This Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe pairs beautifully with crisp, refreshing sides like a simple mixed green salad with lemon vinaigrette or roasted garlic green beans. The lightness of these sides perfectly balances the richness of the lasagna, creating a meal that feels hearty but not heavy.
Creative Ways to Present
For a dinner party, consider serving individual portions in small ramekins or mini cast-iron skillets for charming personal servings. You can also sprinkle some toasted pine nuts or a pinch of chili flakes on top for texture and a little extra flavor dimension. A complementary herb garnish like basil or oregano can add elegance and a burst of color.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your lasagna tightly with plastic wrap or transfer portions to airtight containers. Stored in the refrigerator, leftovers will keep wonderfully for up to 3 to 4 days. Reheat gently to preserve the creamy texture without drying out the sauce.
Freezing
This Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe freezes exceptionally well. Wrap the entire baking dish with heavy-duty foil and plastic wrap, or portion into freezer-safe containers. Freeze for up to 2 months for the best texture and flavor. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual slices in the microwave on medium power or warm the whole dish in an oven preheated to 350°F (175°C) until warmed through, about 20–25 minutes. Cover it loosely with foil to keep it moist, and uncover near the end if you want to refresh that golden cheese topping.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Cook chicken breasts or thighs by baking, boiling, or sautéing until fully cooked, then shred them. Rotisserie chicken just adds convenience and a bit of extra flavor.
Is it possible to make this recipe vegetarian?
You can skip the chicken and add extra spinach, mushrooms, or other veggies you like. Consider using vegetable broth instead of chicken broth to keep it fully vegetarian.
Can I prepare the sauce in advance?
Yes, the creamy herb sauce can be made a day ahead and stored in the refrigerator. Warm gently before assembling to make sure it goes smoothly into layers.
What kind of cheese works best for melting?
Mozzarella is the top choice for that classic gooey stretch, but you can blend in provolone or fontina for extra richness and meltability.
Can I use no-boil noodles for this recipe?
Yes, but keep in mind that you might need to adjust the layering slightly and add a bit more sauce to ensure the noodles cook through properly in the oven.
Final Thoughts
This Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe is one of those dishes that feels like a special occasion but is easy enough to enjoy any night of the week. The creamy layers, tender chicken, and fresh spinach create a beautiful balance that’s sure to win over everyone at your table. Once you try it, this recipe might just become your new go-to comfort food—trust me, it’s worth every delicious bite!
Print
Chicken Lasagna with Spinach and Creamy Herb Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This comforting Chicken Lasagna features tender shredded rotisserie chicken layered with creamy ricotta, sautéed spinach in a rich white sauce, and a blend of mozzarella and Parmesan cheeses. Baked to golden perfection, it’s a hearty twist on the classic Italian favorite that’s perfect for family dinners or gatherings.
Ingredients
Pasta and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
White Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts heavy cream and milk)
- 3 cloves garlic, minced
- 5 ounces fresh spinach, coarsely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded, divided
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Rinse them with cold water to stop the cooking process and set aside. Shred the rotisserie chicken if not already shredded.
- Make the White Sauce: In a large skillet or saucepan, sauté the chopped onion in olive oil over medium heat until softened and translucent. Add the butter and once melted, whisk in the flour. Continue whisking and cook until the mixture turns golden, about 2 minutes. Gradually whisk in the chicken broth and half and half, making sure the mixture stays smooth. Allow the sauce to simmer gently for about 5 minutes until it thickens. Stir in minced garlic and chopped spinach, then remove from heat. Season the sauce with sea salt and black pepper.
- Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella, grated Parmesan, and chopped parsley. Mix everything thoroughly until well incorporated.
- Assemble the Lasagna: Spread a thin layer of the spinach white sauce evenly on the bottom of a 9×13 inch baking dish. Arrange three lasagna noodles over the sauce. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the shredded chicken and one-third of the spinach sauce. Repeat the layering with three more noodles, the remaining ricotta mixture, the remaining chicken, and another third of the sauce. Finish with the last three noodles, the remaining sauce, and sprinkle the top with the remaining 1 cup of mozzarella cheese.
- Bake and Broil: Cover the dish tightly with aluminum foil, using toothpicks to prevent the foil from touching the cheese layers. Bake for 45 minutes to allow flavors to meld and the dish to heat through. Then, remove the foil and broil for 2-3 minutes to achieve a golden brown and bubbly cheese topping. Be sure to watch closely to prevent burning.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set and make slicing easier. Serve warm and enjoy!
Notes
- Use rotisserie chicken or leftover cooked chicken breast for convenience and great flavor.
- Make sure to cook lasagna noodles just until al dente to prevent them from becoming mushy after baking.
- To prevent foil from sticking to the cheese, use toothpicks to hold the foil above the surface.
- Broiling time is brief; watch carefully to avoid burning the cheese.
- For a lighter version, substitute half-and-half with milk, but the sauce may be less creamy.
- Fresh spinach can be substituted with frozen spinach; just be sure to thaw and drain excess moisture before using.
