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Chicken Spinach Lasagna
5 from 27 votes

Chicken Spinach Lasagna

Chicken Spinach Lasagna layers sautéed ground chicken, baby bella mushrooms, onions, peppers, garlic, and fresh spinach with marinara sauce and mozzarella cheese between cooked lasagna sheets. This hearty casserole combines tender poultry and vegetables with gooey melted cheese in baked pasta sheets, creating a richly flavored and satisfying dinner option. The use of fresh spinach adds a pleasant color and mild earthiness.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 569 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 5 tablespoons olive oil
  • 1 onion chopped
  • 1 garlic bulb 9-10 cloves, minced
  • 1 bell pepper chopped
  • 2 cups baby bella mushroom sliced
  • 1 lb. ground chicken
  • 1 tablespoon tomato paste
  • 5 cups spinach raw, fresh
  • 16 oz mozzarella cheese grated
  • 15 oz marinara sauce
  • 16 lasagna sheets
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Bring 2 gallons of water to a boil in a large saucepan over high-medium heat.
  2. In the meantime, add two tablespoons of olive oil to a large pan over medium heat.
  3. Add the chopped onion and cook for 2-3 minutes until tender, stirring occasionally. Then add the minced garlic and cook for another 2 minutes.
  4. Add the chopped bell pepper and mushrooms, stir, and cook for another 4-5 minutes. Add the tomato paste and ground chicken—season with salt and pepper. Mix well to combine, and cook for about 5 minutes.
  5. Once the chicken is almost cooked, add the spinach and cook until it has shrunk in size and is tender, for about 5 minutes. Turn off the heat.
  6. In the meantime, the water must be boiling. Add some salt, two tablespoons of oil, and the lasagna sheets. Cook based on the box instructions, but usually, it takes 7-9 minutes for the sheets to cook. Transfer the lasagna sheets to a colander, give them a bath in cold water, and drain.
  7. Preheat oven to 400F.
  8. Start by greasing a 9x12 baking dish with one tablespoon of oil.
  9. Lay 5 lasagna sheets on the bottom of the pan, top it with half of the chicken mixture, 5 ounces of marinara sauce, and 1½ cups of grated mozzarella cheese. Repeat this for the second layer of lasagna sheets -> chicken mixture -> marinara sauce -> cheese. Top with the final layer of 6 lasagna sheets (I added the pieces from the trimmed sheets), cover with the remaining 5 ounces of marinara sauce, and top with 1 cup of cheese.
  10. You can place lasagna in the fridge for 24 hours or bake it immediately for 30 minutes, or until bubbly.
  11. Let lasagna cool down 15-20 minutes before serving, which will help cut it.
  12. You can turn on the broil for the last 3-4 minutes of baking for a golden brown top, but watch it closely not to burn it.
  13. Garnish with fresh herbs and serve. Enjoy!

Nutrition Information

Serving 0g Calories 569kcal (28%) Carbohydrates 50g (17%) Protein 31g (62%) Fat 27g (42%) Saturated Fat 10g (50%) Cholesterol 93mg (31%) Sodium 704mg (29%) Potassium 896mg (19%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2870IU (57%) Vitamin C 29.5mg (33%) Calcium 333mg (33%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 569

% Daily Value*

Serving 0g
Calories 569kcal 28%
Carbohydrates 50g 17%
Protein 31g 62%
Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 93mg 31%
Sodium 704mg 29%
Potassium 896mg 19%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 2870IU 57%
Vitamin C 29.5mg 33%
Calcium 333mg 33%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.