Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe
If you are looking for a comforting dish that combines layers of tender chicken, fresh spinach, and a luxuriously smooth ricotta sauce, this Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe is an absolute winner. It’s a perfect harmony of flavors and textures, from the cheesy, creamy ribbons between the pasta sheets to the savory chicken and vibrant greens. Whether you’re cooking for a big family dinner or a special gathering with friends, this recipe will fill your kitchen with inviting aromas and have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a key role in building layers of taste and texture. From the tender chicken that adds heartiness to the fresh spinach for a pop of bright green and nutrition, everything comes together effortlessly.
- Lasagna noodles: Cooked al dente to ensure perfect bite and structure in your lasagna layers.
- Shredded rotisserie chicken: Adds savory depth and makes this dish wonderfully easy to prepare.
- Olive oil: For sautéing the onions to bring out their sweetness.
- Onion: Finely chopped to melt into the creamy sauce and add subtle flavor.
- Unsalted butter: Creates the rich base for the creamy spinach sauce.
- All-purpose flour: Helps thicken the sauce to a luscious consistency.
- Chicken broth: Adds savory notes and moisture to the sauce without overpowering.
- Half and half: Or a combo of heavy cream and milk, which makes the sauce creamy but not too heavy.
- Fresh spinach: Coarsely chopped for bursts of green and freshness throughout the dish.
- Sea salt: Enhances all the flavors perfectly.
- Black pepper: Provides a mild kick that balances the creaminess.
- Garlic: Minced for an aromatic punch that elevates the sauce.
- Ricotta cheese: The creamy, dreamy star that adds softness and richness.
- Egg: Binds the ricotta mixture for flawless layers.
- Parsley: Fresh and chopped, brightening the ricotta mixture with herbal notes.
- Parmesan cheese: Grated to infuse a sharp, nutty flavor.
- Mozzarella cheese: Shredded, divided to melt and brown beautifully on top.
How to Make Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe
Step 1: Cook the Noodles and Prep Your Chicken
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles following the package instructions until they are al dente—this ensures they won’t get mushy after baking. Once cooked, rinse them with cold water and drain well to stop cooking. Meanwhile, shred your rotisserie chicken or your preferred cooked chicken breast to create the hearty protein component of your lasagna.
Step 2: Make the Spinach Cream Sauce
In a skillet, heat the olive oil and sauté the finely chopped onion until soft and fragrant. Add the butter and then whisk in the flour, cooking until the mixture turns a lovely golden shade—this is your roux and the foundation for your sauce’s creaminess. Slowly whisk in the chicken broth and half and half until the sauce is silky smooth. Let it simmer for about 5 minutes to thicken it up, then stir in minced garlic and the chopped fresh spinach. Once the spinach wilts and blends into this dreamy sauce, remove it from the heat.
Step 3: Prepare the Ricotta Cheese Mixture
In a mixing bowl, combine the ricotta cheese with the egg, 2 cups of shredded mozzarella, grated Parmesan, and the chopped parsley. This mixture is what will add that soft, cheesy layer contrasting perfectly with the creamy spinach sauce.
Step 4: Assemble Your Lasagna
Grab a 9×13 inch baking dish and spread a thin layer of the spinach cream sauce on the bottom—this prevents sticking and adds moisture to the base. Layer three noodles, spread half of the ricotta cheese mixture evenly, add half of the shredded chicken, then top with a third of the spinach cream sauce. Repeat these layers and finish with the remaining three noodles, the last of the spinach sauce, and sprinkle the remaining mozzarella cheese on top. This layering creates a beautiful medley of flavors and textures with every bite.
Step 5: Bake to Perfection
Cover the lasagna with foil, using toothpicks if necessary to keep the foil from sticking to the cheese surface. Bake it for 45 minutes until everything is bubbly and heated through. For an irresistible golden crust, remove the foil and broil for 2-3 minutes. Let the lasagna rest for 10 minutes before slicing, so those luscious layers settle perfectly. Your Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe is ready to enjoy!
How to Serve Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe
Garnishes
Fresh parsley sprinkled on top instantly lifts the visual appeal and adds a lovely herbaceous note that pairs beautifully with the creamy, cheesy layers. A light drizzle of good quality olive oil or a sprinkle of red pepper flakes can also add an exciting finish if you like a little extra zing.
Side Dishes
To balance the richness of the lasagna, serve it alongside a crisp green salad tossed with a tangy vinaigrette. Roasted or steamed seasonal vegetables like asparagus or green beans also complement the dish splendidly. For bread lovers, some garlic bread or a crusty baguette to scoop up any leftover sauce is a winning match.
Creative Ways to Present
For a fun twist when serving this Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe, try layering it in individual ramekins for single servings, making it perfect for dinner parties. You can even bake it in a deep dish if you want extra layers and a heartier portion. Adding edible flowers or extra herbs on top creates a gourmet look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen after a day, making it even better the next day! Just cover it well to prevent it from drying out.
Freezing
This lasagna freezes beautifully. Assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator for best results before baking.
Reheating
To reheat, cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through, about 25-30 minutes. For individual slices, warming gently in the microwave works well though the oven keeps that fresh-baked texture intact.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Cook and shred chicken breasts or thighs before adding them to the lasagna. Just make sure they are fully cooked and seasoned to keep the same depth of flavor.
Is it necessary to cook the lasagna noodles before assembling?
For this recipe, yes. Cooking noodles al dente ensures they soften perfectly and absorb the sauce during baking without becoming mushy or brittle.
Can I substitute spinach with other greens?
Yes, you can swap spinach for kale or Swiss chard. Just be sure to remove stems and chop finely, then sauté or wilt them before adding to your sauce.
What’s the best way to prevent the cheese from sticking to the foil during baking?
Using toothpicks to keep the foil elevated above the cheese layer is a simple trick. Alternatively, lightly spraying the underside of the foil with cooking spray helps prevent sticking.
Can I make this recipe gluten-free?
Definitely! Use gluten-free lasagna noodles and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch to thicken the sauce.
Final Thoughts
There’s something truly special about sharing a dish like this Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe that feels both hearty and elegant. With its layers of creamy sauces, tender chicken, and fresh spinach, it’s a recipe that brings warmth and comfort to the table every time. I can’t wait for you to try it; I promise it will become one of your go-to favorites in no time.
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Chicken Lasagna with Spinach and Creamy Ricotta Sauce Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Chicken Lasagna recipe features layers of tender lasagna noodles, shredded rotisserie chicken, a creamy spinach sauce, and a rich ricotta cheese mixture, all baked to golden perfection. The combination of flavors makes for a hearty and comforting Italian-inspired dish perfect for family dinners or gatherings.
Ingredients
Lasagna Components
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
- 3 cups mozzarella cheese, shredded, divided
Spinach Cream 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)
- 5 ounces fresh spinach, coarsely chopped
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Ricotta Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Cook noodles and prep: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Rinse them under cold water to stop the cooking process, then drain thoroughly. Meanwhile, shred the rotisserie chicken if not already prepared.
- Make spinach cream sauce: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until softened and translucent. Stir in butter and whisk in the flour, cooking until the mixture turns golden to form a roux. Gradually whisk in the chicken broth and half and half until the sauce is smooth. Allow it to simmer for 5 minutes, or until it thickens slightly. Stir in the minced garlic and chopped spinach, then remove the sauce from heat.
- Prepare ricotta cheese mixture: In a large bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix well until thoroughly blended.
- Assemble the lasagna: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Arrange three lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken, and then one-third of the remaining spinach cream sauce. Repeat this layering with three more noodles, the remaining ricotta mixture, remaining chicken, and another third of the cream sauce. Top with the final three noodles, spread the remaining spinach cream sauce over, and finish with the remaining 1 cup of shredded mozzarella cheese.
- Bake: Cover the baking dish with foil, using toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil the lasagna for 2 to 3 minutes, or until the cheese is browned and bubbly. Let the lasagna rest for 10 minutes before slicing and serving to allow it to set properly.
Notes
- Using rotisserie chicken saves time and adds flavor to the dish, but cooked chicken breast can be used as an alternative.
- To prevent the lasagna noodles from sticking, make sure to rinse them with cold water after boiling.
- If you prefer a thicker sauce, let the spinach cream sauce simmer a bit longer to reduce.
- You can substitute half and half with equal parts heavy cream and milk for a richer sauce.
- Resting the lasagna after baking helps with easier slicing and better texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
