This Lemon Chicken Spinach Lasagna is a delightful twist on the classic Italian dish, combining tender chicken, fresh spinach, and a zesty lemon-infused sauce. Perfect for a family dinner or a special occasion, this lasagna is sure to impress with its bright flavors and creamy texture. Let’s dive into this delicious and comforting recipe!

Why You’ll Love This Lemon Chicken Spinach Lasagna

You’ll love this Lemon Chicken & Spinach Lasagna because it’s:

1. Bright and Flavorful: The addition of lemon juice and zest gives this dish a refreshing twist.
2. Creamy and Comforting: A rich cheese sauce pairs perfectly with tender chicken and spinach.
3. Perfect for Any Occasion: Ideal for a cozy family dinner or a special gathering.
4. Packed with Nutrients: Fresh spinach and chicken make this a wholesome, satisfying meal.

Ingredients For Lemon Chicken Spinach Lasagna

For the Sauce:

• 2 tablespoons butter, plus more for greasing the pan
• 4 cloves minced garlic
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup grated Parmesan cheese, plus more for serving
• 2 cups cooked chopped chicken
• 3 cups fresh baby spinach
• 3 tablespoons lemon juice
• Salt and pepper to taste

For the Lasagna:

• 15 ounces ricotta cheese
• 2 + ½ cups fresh shredded mozzarella, divided
• 1 egg
• 1 tablespoon fresh chopped parsley
• 1 teaspoon lemon zest
• 12 ounces cooked lasagna noodles (or fresh – no need to cook first)

How to Make Lemon Chicken Spinach Lasagna

Prepare the Sauce:

1. Melt Butter: In a large frying pan, melt the butter over medium-low heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
2. Make Roux: Sprinkle in the flour and stir continuously for 3 minutes to form a roux.
3. Add Milk: Slowly whisk in the milk and turn the heat up to medium-high. Bring to a simmer and cook for 3 minutes, stirring frequently until thickened.
4. Add Cheese and Chicken: Stir in the grated Parmesan cheese, cooked chopped chicken, and fresh baby spinach. Turn off the heat and allow the mixture to cool slightly, then stir in the lemon juice. Taste and season with salt and plenty of pepper.

Prepare the Lasagna:

1. Preheat Oven: Preheat the oven to 400°F. Set a baking sheet on the bottom rack to catch any drips.
2. Prepare Baking Dish: Butter an 8×8 or 9×9-inch deep-sided baking pan or casserole dish.
3. Mix Ricotta Mixture: In a medium bowl, mix the ricotta cheese, ¾ cup mozzarella, egg, parsley, lemon zest, and a couple of pinches each of salt and pepper.

Assemble the Lasagna:

1. Layer Sauce: Cover the bottom of the prepared pan with a thin layer of the sauce.
2. Add Noodles: Top with a layer of lasagna noodles, breaking them to fit as needed.
3. Add Ricotta: Drop half of the ricotta mixture by spoonfuls and gently spread it out. Top with ⅓ of the remaining mozzarella.
4. Add Chicken Mixture: Add another layer of noodles and ⅓ of the chicken mixture, spreading it out evenly.
5. Repeat Layers: Repeat the layers again – top with noodles, the rest of the ricotta, ½ of the remaining mozzarella, and another layer of noodles.
6. Final Layers: Top with ½ of the remaining chicken mixture, another layer of noodles, the remaining chicken mixture, and the rest of the mozzarella.

Bake the Lasagna:

1. Bake: Bake in the preheated oven for 30-35 minutes until bubbly and golden. If the top starts to brown too much, tent it loosely with foil.
2. Cool: Let the lasagna set for 10 minutes before cutting into squares.
3. Serve: Serve with a sprinkle of Parmesan cheese.

Variations:

• Vegetarian Option: Omit the chicken and add more vegetables like mushrooms, zucchini, or bell peppers.
• Spicy Twist: Add red pepper flakes to the sauce for a spicy kick.
• Different Cheese: Try using a mix of mozzarella and fontina cheese for a different flavor profile.

Equipment:

• Large frying pan
• Medium bowl
• 8×8 or 9×9-inch baking pan or casserole dish
• Whisk
• Mixing spoon
• Baking sheet

Storage:

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Lemon Chicken Spinach Lasagna

What to Serve with Lemon Chicken Spinach Lasagna:

This lasagna is delicious on its own, but here are a few serving suggestions:

1. Fresh Salad: Serve with a simple green salad with a light vinaigrette.
2. Garlic Bread: Pair with warm, buttery garlic bread.
3. Roasted Vegetables: Roasted asparagus or broccoli make a great side.

Tips:

• Even Layers: Make sure to spread the layers evenly for a well-structured lasagna.
• Don’t Overbake: Keep an eye on the lasagna to prevent the top from browning too much.
• Cool Before Cutting: Allow the lasagna to cool slightly before cutting to ensure clean slices.

FAQ:

Can I use store-bought rotisserie chicken?

Yes, using store-bought rotisserie chicken is a great time-saving option.

Can I make this dish ahead of time?

Yes, you can assemble the lasagna ahead of time and refrigerate it until ready to bake. You may need to add a few extra minutes to the baking time if baking from cold.

What if I don’t have fresh spinach?

You can use frozen spinach, but make sure to thaw and drain it well to remove excess moisture.

Yield: 8

Lemon Chicken Spinach Lasagna

Print

Enjoy this delicious Lemon Chicken & Spinach Lasagna, bringing a refreshing twist to a classic comfort food!

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

• Sauce:
• 2 tablespoons butter, plus more for greasing the pan
• 4 cloves minced garlic
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup grated Parmesan cheese, plus more for serving
• 2 cups cooked chopped chicken
• 3 cups fresh baby spinach
• 3 tablespoons lemon juice
• Lasagna:
• 15 ounces ricotta cheese
• 2 + ½ cups fresh shredded mozzarella, divided
• 1 egg
• 1 tablespoon fresh chopped parsley
• 1 teaspoon lemon zest
• 12 ounces cooked lasagna noodles (or fresh - no need to cook first)

Instructions

1. In a large frying pan melt the butter over medium-low heat. Add the garlic and cook until fragrant. Sprinkle in the flour and stir 3 minutes.
2. Slowly whisk in the milk and turn the heat up to medium - high. Bring to a simmer and cook 3 minutes. Stir in the Parmesan, chicken and spinach. Turn off the heat and allow it to cool down then stir in the lemon juice. Taste and season well with salt and plenty of pepper.
3. Preheat the oven to 400 degrees F. and set a baking sheet on the bottom rack to catch any drips. Butter an 8x8 or 9x9-inch deep-sided baking pan or casserole.
4. In a medium bowl mix the ricotta, ¾ cup mozzarella, the egg, parsley, zest and a couple pinches each of salt and pepper.
5. Cover the bottom of the pan with a thin layer of sauce. Top with a layer of noodles, breaking them to fit. Drop half the ricotta mixture by the spoonful and gently spread out. Top with ⅓ of the remaining mozzarella.
6. Add another layer of noodles and ⅓ of the chicken mixture, spreading it out.
7. Repeat the layers again - top with noodles, the rest of the ricotta, ½ of the remaining mozzarella and another layer of noodles.
8. Top with ½ of the remaining chicken another layer of noodles, the remaining chicken and the rest of the mozzarella.
9. Bake 30 - 35 minutes until bubbly all over and golden. If the top starts to brown too much tent it loosely with foil.
10. Let it set 10 minutes before cutting into squares. Serve with a sprinkle of Parmesan.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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