Layer comfort and freshness together with this hearty Chicken Spinach Lasagna. Combine tender chicken, cottage cheese, and vibrant spinach for a rich filling that’s both satisfying and wholesome. Nestle everything between sheets of lasagna noodles, then top it off with a golden layer of melted cheese and alfredo sauce, for the ultimate family-style meal. Serve this Chicken Spinach Lasagna on busy weeknights or at gatherings when you want a dish that’s as impressive as it is delicious.
Discover the bold flavors of my Barbecue Turkey Lasagna for an amazing variation on traditional lasagna. Switch things up by capturing similar flavors with my Turkey Alfredo Lasagna Rollups. If you want to enjoy the comforting flavors of lasagna AND use up leftover broken pieces of lasagna noodles, then I highly recommend my One Pot Lasagna Soup!
Use up the rest of that big clamshell of baby spinach with either my Chicken Spinach Quesadilla, Creamy Spinach Turkey Meatballs or enjoy it fresh with my Strawberry Dressing Spinach Salad.
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Ingredients
Find below the list of ingredients to make my Chicken Spinach Lasagna recipe.
- Chicken Breast
- Alfredo Sauce
- Spinach
- Garlic Cloves
- Onion
- Ready-to-bake Lasagna Noodles
- Cottage Cheese
- Mozzarella Cheese
- Eggs
- Bacon Bits (optional)
See recipe card for quantities.
Substitution and Variations
Substitutions
- Oven-Ready Lasagna Noodles → Use regular lasagna noodles (boil first) or swap with whole wheat or gluten-free lasagna sheets.
- Chicken Breasts → Replace with 2 lbs of ground chicken, shredded rotisserie chicken, ground turkey, or even Italian sausage for more flavor.
- Yellow Onion → Use white onion, shallots, or leeks for a milder taste.
- Garlic → Swap with roasted garlic for sweetness or ½ teaspoon garlic powder if fresh isn’t available.
- Italian Herbs → Use fresh basil, oregano, or thyme, or replace with an all-purpose seasoning blend.
- Salt → Substitute with garlic salt, onion salt, or omit if your Alfredo sauce is already salty.
- Fresh Baby Spinach → Use frozen spinach (thawed and drained), kale, Swiss chard, or zucchini slices.
- Alfredo Sauce → Replace with a homemade béchamel, a creamy mushroom sauce, or marinara sauce for a red-sauce version.
- Cottage Cheese → Swap with ricotta cheese, cream cheese mixed with Greek yogurt, or mascarpone for a richer flavor.
- Mozzarella Cheese → Use provolone, Monterey Jack, Havarti, or a blend of Italian cheeses.
Variations
- Vegetarian Version → Replace chicken with roasted vegetables like zucchini, bell peppers, or mushrooms.
- Spicy Kick → Add red pepper flakes, spicy Italian sausage, or jalapeños to the filling.
- Pesto Flavor → Mix some basil pesto into the Alfredo sauce for a herby, garlicky upgrade.
- Seafood Option → Replace chicken with shrimp, crab, or a mix of seafood for a creamy seafood lasagna.
- Make-Ahead Freezer Lasagna → Assemble the lasagna but don’t bake; wrap tightly and freeze for up to 3 months.
- Cheese Lover’s Version → Add layers of Parmesan or Asiago along with mozzarella for extra cheesiness.
How to prepare Chicken Spinach Lasagna
Start make the Chicken Spinach Lasagna by preparing the fillings.
- Add to a large non-stick skillet on medium-high heat, a drizzle of olive oil and the cubed chicken. Cook until you can no longer see any pink.
- Stir the garlic, onion, and spinach in with the chicken in the pan. Keep cooking until the onion are translucent and chicken is cooked through.
- Pour 1 cup of the alfredo sauce into the pan with the chicken mixture. Add the Italian herbs and salt. Add the optional bacon bits at this point. Stir to combine and take the pan off the heat. Set aside.
- Add the two eggs into 750g container of cottage cheese. Stir with a fork until well combined.
How to Assemble the Lasagna
Preheat your oven to 375F. Spray a 9"x13" casserole dish with non-stick spray.
- Spread 1 cup of the alfredo sauce evenly into the bottom of the casserole dish. Place 4 lasagna noodles over the alfredo sauce, avoiding too much overlap. Carefully spread ½-2/3 of the chicken mixture evenly over the noodles.
- Place another layer of lasagna noodles over the chicken mixture. Spread ⅔ of the cottage cheese mixture over the noodles.
- Place lasagna noodles over the layer of cottage cheese. Spread evenly, the remaining chicken mixture and remaining cottage cheese over the noodles.
- Cover the the top noodles with the remaining 1 cup of alfredo sauce. Sprinkle the grated mozzarella evenly over the sauce.
5. Cover the baking dish with aluminum foil, making sure that it does not touch the top of the cheese. Bake in the preheated 375F over for 40 minutes. Carefully remove the foil and keep baking for 15-20 minutes or until golden on top. Remove the dish from the oven and let the Chicken Spinach Lasagna rest for 15-20 minutes before serving.
Storage
Cool the baked Chicken Spinach Lasagna to room temperature before storing. Cover the dish tightly with foil or transfer slices to an airtight container. Refrigerate the lasagna for up to 3 days. Freeze it by wrapping the whole dish or individual portions in plastic wrap and foil for up to 3 months. Thaw frozen lasagna overnight in the refrigerator before reheating. Reheat in the oven at 350°F until warmed through, or microwave single servings for a quicker option.
Recipe
Chicken Spinach Lasagna
Equipment
- 9"x13" Deep Baking Dish
Ingredients
- 1 box Oven Ready Lasagna Noodles
- 3 pieces Chicken Breasts cut into small cubes
- 1 medium Yellow Onion finely diced
- 4 cloves Garlic minced
- 1 tablespoon Italian Herbs
- 1 teaspoon Salt
- ½ cup Bacon Bits
- 100 grams Fresh Baby Spinach 4 ounces
- 3 cups Alfredo Sauce 2 x 410ml jars
- 750 grams Cottage Cheese
- 2 large Eggs
- 2 cups Mozzarella Cheese grated
Instructions
Prepare Lasagna Fillings
- Add to a large non-stick skillet on medium-high heat, a drizzle of olive oil and the cubed chicken. Cook until you can no longer see any pink.3 pieces Chicken Breasts
- Stir the garlic, onion, and spinach in with the chicken in the pan. Keep cooking until the onion are translucent and chicken is cooked through.1 medium Yellow Onion, 4 cloves Garlic, 100 grams Fresh Baby Spinach
- Pour 1 cup of the alfredo sauce into the pan with the chicken mixture. Add the oregano and salt. Add in the optional bacon bits at this time. Stir to combine and take the pan off the heat. Set aside.1 tablespoon Italian Herbs, 3 cups Alfredo Sauce, 1 teaspoon Salt
- Add the two eggs into 750g container of cottage cheese. Stir with a fork until well combined.750 grams Cottage Cheese, 2 large Eggs
Assemble the Lasagna
- Preheat your oven to 375F. Spray a 9"x13" casserole dish with non-stick spray.
- Spread 1 cup of the alfredo sauce evenly into the bottom of the casserole dish. Place 4 lasagna noodles over the alfredo sauce, avoiding too much overlap. Carefully spread ½-2/3 of the chicken mixture evenly over the noodles.1 box Oven Ready Lasagna Noodles
- Place another layer of lasagna noodles over the chicken mixture. Spread ⅔ of the cottage cheese mixture over the noodles.
- Place lasagna noodles over the layer of cottage cheese. Spread evenly, the remaining chicken mixture and remaining cottage cheese over the noodles.
- Cover the the top noodles with the remaining 1 cup of alfredo sauce. Sprinkle the grated mozzarella evenly over the sauce.2 cups Mozzarella Cheese
- Cover the baking dish with aluminum foil, making sure that it does not touch the top of the cheese. Bake in the preheated 375F over for 40 minutes. Carefully remove the foil and keep baking for 15-20 minutes or until golden on top. Remove the dish from the oven and let the Chicken Spinach Lasagna rest for 15-20 minutes before serving.
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