Homemade Chicken Lasagna with Spinach and Marinara Sauce
This chicken lasagna is the best chicken lasagna ever, featuring layers of tender ground chicken, creamy ricotta, and fresh spinach enveloped in rich marinara sauce. It's an easy chicken lasagna recipe that's perfect for weeknight dinners or special occasions, promising a deliciously healthy option with every bite.
Ingredients
- 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)
- 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
- Chopped fresh parsley or basil optional
- Grated Parmesan cheese optional
- Crushed red pepper flakes optional
Instructions
- 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.
- Preheat the oven: Set your oven to 400°F. Lightly grease a 9×13 casserole dish with cooking spray.
- Mix the ricotta filling: In a medium bowl, combine ricotta cheese, chopped spinach, egg, kosher salt, and black pepper. Stir until well blended.
- 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.
- 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.
- Rest and serve: Let the lasagna rest for 10-15 minutes before slicing. This step helps the layers set, making it easier to serve.
Notes
The pancetta can be left out if preferred. Ground chicken can be swapped for ground beef or turkey. Or substitute shredded chicken. Be sure to use oven-ready/no-boil lasagna noodles for this recipe. This ingredient makes things just a little bit easier. Regular lasagna noodles will need to be boiled before layering. Tips: Cover the lasagna with foil while baking. This will protect the top from browning too much. Let the lasagna sit for 10 minutes before slicing. This gives the filling time to solidify. Nutritional information does not include optional toppings. Make Ahead: Assemble lasagna as instructed, but do not bake. Cover the lasagna tightly with foil (multiple layers if freezing). Store in the refrigerator for 2-3 days, or in the freezer for 2 months. When ready to cook, bake as instructed. Thaw if frozen, or add 1 hour to bake from frozen. Storage: Store chicken lasagna in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.