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Spinach chicken Lasagna in a dish.
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5 from 1 vote

Spinach Chicken Lasagne Recipe

A creamy, spinach and chicken lasagna with a burts of spiciness. This is my go lasagna recipe so I have added many ingredinet option to keep it convinient for everyone.
Course Dinner Recipes
Cuisine World
Keyword Spinach chicken lasagna
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 449kcal


For Spinach Chicken Filling

  • 1 tablespoon oil
  • 1 tablespoon Garlic minced
  • 500 grams chicken breast cut in cubes, or 1.5 cup cooked shreded chicken
  • ½ teaspoon black pepper
  • ½ -1 tablespoon green chilli minced, optional
  • 1 teaspoon oregano powder
  • 1 cup boiled spinach can be substituted with 1 can mushroom see notes
  • 3 tomatoes pureed or 3 tablespoon tomato paste, see notes
  • 3 tablespoon chilli garlic sauce or spicy tomato ketchup

White Sauce with veggies

  • 4 tablespoon butter
  • 5 tablespoon flour
  • 1 chicken cube/bullion
  • 2 cups milk
  • 2 green onion sliced
  • 2 tablespoon cilantro or parsley
  • 1 green chili sliced, optional


  • 5 Lasagna sheets boiled as per instruction on the packet
  • 1 cup cheddar cheese or other melting cheese of your choice
  • 1 cup mozzarella cheese


Spinach Chicken Filling

  • Heat oil in a pan and fry garlic lightly, add cubbed chicken, sliced chilies (optional) oregano, cumin, pepper, and salt. Give it a quick stir and cook on medium heat for 2-3 minutes until the color of the chicken changes to white.
  • Now, add tomato sauce, tomato puree, and spinach. Mix well and cook further.
  • Cover the pot and cook until chicken is tender and water dries, set aside.

White Sauce with veggies

  • Melt the butter in a pan on low heat. Add flour and chicken cube. Fry it until the flour is fragrant.
  • Gradually add milk and keep stirring. Break lumps if any.
  • Keep cooking the sauce on low to medium heat until sauce gets bubbling hot. Then add the veggies. Mix well sauce is ready.

Layering the Lasagna

  • Start by adding a thin layer of white sauce at the bottom of an 8 X 8-inch square casserole or baking dish.
  • Add a layer of lasagna sheets.
  • Then add a layer of half of the spinach chicken filling.
  • Now, add a layer of half of the white sauce. We just finished our first set of layers.
  • Now again put lasagna sheet => remaining spinach chicken filling => remaining white sauce.
  • Spread a generous layer of cheese.


  • Bake at 350 F for 20 minutes until lasagna is bubbling hot and cheese melts. Then broil for 5 minutes until golden.
  • Let the dish rest for 7-10 minutes on the counter then serve freshly baked.


Tomatoes: You may add any ½ cup of any tomato sauce instead of tomato purees like marinara, pasta, or pizza sauce. Adjust measures to taste and potency of sauce. Skip ketchup if using any of these sauces.
You can layer the dish up to 24 hours before serving and store in the fridge. Remove from the fridge keep on the counter 1 hour before baking so the dish comes to room temperature. Then bake until hot followed by broiling.


Serving: 6servings | Calories: 449kcal | Carbohydrates: 34g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 999mg | Potassium: 782mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4105IU | Vitamin C: 13mg | Calcium: 396mg | Iron: 2mg