Homemade Chicken Lasagna with Spinach and Marinara Sauce

Chicken lasagna is the ultimate comfort food that combines savory layers of tender ground chicken, creamy ricotta mixed with chopped spinach, and gooey melted mozzarella, all embraced by a rich marinara sauce.

This recipe guarantees the perfect balance of flavor and texture in every bite. Best of all, it’s surprisingly easy to assemble, making it a great choice for weeknight dinners or special family gatherings.

If you’ve been searching for an easy chicken lasagna recipe with just the right amount of indulgence, you’re in the right place.

This version uses oven-ready noodles to save time but loses none of the coziness you expect. Plus, adding spinach gives the dish a nutritious boost without compromising on that cheesy, satisfying feel. Let’s get started!

My Story Behind This Chicken Lasagna

The inspiration for this homemade chicken lasagna with spinach came from a cozy Sunday afternoon when I wanted to elevate a classic lasagna recipe.

Replacing beef with ground chicken felt like a lighter option, but it still delivers hearty, satisfying bites. I discovered that ricotta paired with fresh spinach created an irresistible creamy layer that added depth to the dish.

Over the years, I’ve fine-tuned this dish to achieve what my family calls the best chicken lasagna ever.

It’s now a go-to meal when I want to impress guests or simply enjoy comfort food at its finest. I know you’ll love it as much as we do.

Ingredients for Chicken Lasagna

Here’s everything you’ll need to make this flavorful dish. I’ve included notes to help ensure perfect results:

For the Meat Sauce:

• 4 ounces pancetta (finely chopped, optional)
• 1 medium onion (finely chopped)
• 2 medium carrots (grated)
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 3 cloves garlic (minced)
• 2 pounds ground chicken
• 47 ounces marinara sauce (two 23.5-ounce jars)

For Assembly:

• 15 ounces ricotta cheese
• 2 cups fresh spinach (chopped)
• 1 large egg
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 1 pound oven-ready lasagna noodles
• 4 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese

Optional Toppings:

• Chopped fresh parsley or basil
• Grated Parmesan cheese
• Crushed red pepper flakes

How to Make Chicken Lasagna

Follow these step-by-step instructions for a perfectly baked lasagna that’s crispy on top yet tender and bubbly inside.

1. Prepare the meat sauce: Heat olive oil in a large skillet over medium-high heat. Add pancetta and cook until browned and crispy. Toss in the onion, carrots, and Italian seasoning, cooking for 7-8 minutes until soft. Add minced garlic and cook for an additional minute. Stir in the ground chicken and brown it completely, breaking it into small crumbles. Pour in the marinara sauce and let it simmer for 3-4 minutes. Set aside.
2. Preheat the oven: Set your oven to 400°F (204°C). Lightly grease a 9×13 casserole dish with cooking spray.
3. Mix the ricotta filling: In a medium bowl, combine ricotta cheese, chopped spinach, egg, kosher salt, and black pepper. Stir until well blended.
4. Assemble the lasagna: Spread 1 cup of the meat sauce evenly on the bottom of the prepared dish. Layer with noodles, 2½ cups of meat sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers once more, then finish with a layer of noodles, the remaining meat sauce, and a generous amount of mozzarella on top.
5. Bake: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for 10-15 minutes until the cheese is golden and bubbly.
6. Rest and serve: Let the lasagna rest for 10-15 minutes before slicing. This step helps the layers set, making it easier to serve.

My Chef Tips for the Best Chicken Lasagna

Here are a few tricks to ensure your lasagna turns out perfectly every single time:

• Use oven-ready lasagna noodles to save time. No boiling required!
• Grate your own cheese for the best melt and stretch. Pre-shredded varieties often contain anti-caking agents.
• For more flavor, don’t skip the pancetta. It builds a rich, savory base for the sauce.
• Let the lasagna rest after baking. This prevents the layers from falling apart when sliced.
• Want softer spinach? Sauté it for a couple of minutes before mixing with the ricotta.
• Double the recipe and freeze one for an easy future dinner. It lasts up to 2 months in the freezer.
• Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, covered with foil.

Chicken Lasagna FAQs

Can I make this chicken lasagna in advance?

Yes! You can assemble the dish up to 24 hours ahead. Cover it tightly with foil and refrigerate until ready to bake.

Is this a healthy chicken lasagna dinner?

It’s a healthier option than traditional lasagna because it uses lean ground chicken and adds spinach for extra nutrients.

Can I use a different protein?

Absolutely. You can replace ground chicken with ground turkey, beef, or even shredded rotisserie chicken.

What’s the key to the best chicken lasagna ever?

The secret is layering flavors. The pancetta, homemade meat sauce, and ricotta-spinach mixture work together to create incredible depth.

What’s the best way to store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Freeze for longer storage, up to 3 months.

Ready to Make This Chicken Lasagna?

This recipe is a game-changer because it combines bold flavors, creamy textures, and nourishing ingredients into a dish everyone will love. Whether you’re cooking for a family dinner or treating guests, this chicken lasagna will impress. I can’t wait to hear how it turns out for you! Will you add your own twist or stick with the recipe as written? Let me know in the comments, and tag me with your results. Happy cooking!