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Put a convenient store-bought rotisserie chicken to good use by making a batch of this amazing chicken and spinach lasagna. A simple homemade white sauce, frozen spinach, and loads of cheese will make this delicious white lasagna a new family favorite.
I was going to call this chicken and spinach lasagna a “chicken alfredo lasagna”, but then I would sit on a throne of lies. Because we’re not actually using alfredo sauce.
The simple from-scratch white sauce that we’re making for this lasagna is what would happen if alfredo sauce and bechamel had a creamy and delicious baby.
So basically, I’m giving you permission to call this white lasagna whatever the heck you want. Albino lasagna? Let’s workshop that a bit more, but sure.
Reader Review
“I LOVE this recipe! I also love lasagna, the old red tomato sauce kind. But since my beloved is now on a low-acid diet due to gastric issues (no tomatoes, no lemons, no chocolate, ad nauseam), I thought I’d have to forego this family staple. But, no! Here comes Sarah with a tasty solution! It’s way too much for just the two of us, but we freeze the leftovers and continue to enjoy for more dinners. You saved the day – thank you! BTW, I used wintered-over swiss chard instead of spinach. (Maybe too many exclamation points?)”
Cyndi
While using a store-bought rotisserie chicken really makes this a mostly no-fuss dinner, sometimes you have to use what you have. If you’re only rocking fresh chicken, you’ll need to fully cook it before adding it to the lasagna.
I highly recommend following the cooking instructions in our no-breading air fryer chicken tenders or air fryer chicken thighs to get cooked chicken in a flash.
Pro tips/Recipe Notes
- You do not need to buy “no-boil” lasagna noodles for this chicken and spinach lasagna. Plain ol’ lasagna noodles will cook perfectly in the oven, even without boiling. “Big Noodle” has been lying to you, friends.
- The recipe recommends the amount of cheese to use, but we all know that cheese should always be measured with your heart.
Chicken and Spinach Lasagna (With Rotisserie Chicken)
Ingredients
White Sauce
- 1/2 cup salted butter
- 2 tbsp olive oil
- 6 cloves garlic {finely minced}
- 1/4 cup all-purpose flour
- 1 1/3 cups chicken stock
- 2 cups half and half
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 tsp nutmeg
- 1/2 tsp dried Italian seasoning
- 1 1/2 cups Parmesan cheese {shredded}
Ricotta Mixture
- 18 oz frozen spinach, thawed and drained {or 6 cups fresh}
- 30 oz ricotta
- 1 egg
- 1 tsp dried Italian seasoning
Other Ingredients
- 3 cups shredded rotisserie chicken
- 3 cups grated mozzarella cheese
- 1 1/4 cups shredded Parmesan cheese
- 12 lasagna noodles {12-20 may be needed depending on the pan}
Instructions
- Preheat oven to 375˚F and grease a deep 9×13 pan with butter or non-stick spray.
Make the White Sauce
- In a deep skillet, melt butter over medium-low heat.1/2 cup salted butter
- Add the olive oil and garlic and cook until the garlic has started to soften (~2-3 minutes).2 tbsp olive oil, 6 cloves garlic
- Sprinkle the mixture with the all-purpose flour, and cook down for 2-3 minutes, whisking often.1/4 cup all-purpose flour
- Slowly whisk in chicken stock, then half-and-half, kosher salt, ground pepper, nutmeg, and Italian seasoning. Stir to combine.1 1/3 cups chicken stock, 2 cups half and half, 1 1/2 tsp kosher salt, 1 tsp ground black pepper, 1/4 tsp nutmeg, 1/2 tsp dried Italian seasoning
- Increase the temperature to medium-high and bring to a low boil for 1 minute. Stir often.
- Reduce the temperature to medium-low to simmer the sauce for 3-4 minutes. Stir constantly.
- Remove from the burner and stir in the Parmesan until melted.1 1/2 cups Parmesan cheese
Make the Ricotta Mixture
- In a medium bowl, add thawed spinach, ricotta, egg, and dried Italian seasoning.18 oz frozen spinach, thawed and drained, 30 oz ricotta, 1 egg, 1 tsp dried Italian seasoning
- Stir with a fork until throroughly combined.
Assemble the Lasagna
- First layer:-Add 1.5 cups of the white sauce to the bottom of the casserole dish.-Top with 4 lasagna noodles-Top with 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. You're not using ALL of these ingredients at once.
- Second layer:-Add 1.5 cups of the white sauce to the top of the Parmesan from the first layer.-Top with 4 lasagna noodles-Top with 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. You're not using ALL of these ingredients at once.
- Third layer:-Add 1.5 cups of the white sauce to the top of the Parmesan from the second layer.-Top with 4 lasagna noodles-Top with 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. You're not using ALL of these ingredients at once.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake for another 15-25 minutes or until the cheese is melted and lightly browned on top.
Notes
- You do not need to buy “no-boil” lasagna noodles for this chicken and spinach lasagna. Plain ol’ lasagna noodles will cook perfectly in the oven, even without boiling.
- You can increase the frozen spinach to 24 oz without impacting the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe! I also love lasagna, the old red tomato sauce kind. But since my beloved is now on a low-acid diet due to gastric issues (no tomatoes, no lemons, no chocolate, ad nauseam), I thought I’d have to forego this family staple. But, no! Here comes Sarah with a tasty solution! It’s way too much for just the two of us, but we freeze the leftovers and continue to enjoy for more dinners. You saved the day – thank you! BTW, I used wintered-over swiss chard instead of spinach. (Maybe too many exclamation points?)
Cyndi, so sorry to hear about the restricted diet! That must be challenging for you both, but I’m thrilled my recipe has been a little bright spot in an otherwise lasagna-free life. 🙂