This delicious spin on traditional lasagna combines ground chicken, spinach, mozzarella cheese, and a to-die-for creamy sauce made with parmesan cheese, olive oil and chicken broth. It’s the perfect comfort food to make for a special family dinner or to take to a friend.

This white lasagna is my go-to dish when I want something to make for a new mom, someone recovering from illness or surgery, or a birthday dinner. It’s also perfect for feeding a crowd.

What’s wonderful about this recipe is that it feels extra special, but because you can make it ahead (and it freezes wonderfully), it’s a no stress option when cooking for others.

Baked lasagna fresh out of the oven

It’s also very easy thanks to a few shortcuts, including ground chicken, frozen spinach, and no boil lasagna noodles.

One important note about the ingredients: It’s best to use LIGHT olive oil vs. extra virgin olive oil. The light oil allows the flavors of the lasagna to shine through without overpowering them.

Step by step collage of layering lasagna ingredients

Shortcuts and Substitutions:

  • This lasagna freezes really well. If you plan to freeze it or you’re making it to give to someone else, I recommend baking it in a foil baking pan with a lid.
  • I typically use 2% milk in this recipe, but you can use low fat or whole as well. Skim milk may make the sauce too watery, but you could just use a little less.
  • I use full fat cottage cheese in the recipe, but you can swap low fat if you desire.
  • You can easily substitute ground turkey for the ground chicken in this recipe.

Serve this white lasagna with a fresh green salad and some garlic bread.

Servings: 10 people

Chicken and Spinach Lasagna

A delicious blend of ground chicken, spinach, and cheese with a savory parmesan bechamel sauce.


  • 1 tbsp extra virgin or light olive oil
  • 1 lb ground chicken
  • 1 med onion, diced
  • 3 cloves garlic, diced
  • 1 1/4 c cottage cheese
  • 10 oz frozen chopped spinach, thawed and squeezed
  • 1/2 c light olive oil
  • 1/2 c all purpose flour
  • 2 c chicken broth
  • 1 cup milk
  • 1 cup grated parmesan cheese
  • 8 oz no-boil lasagna noodles
  • 4 c shredded mozzarella
  • kosher salt and pepper


  • Preheat oven to 350.
  • Add 1 tbsp of olive oil to a large skillet over medium heat. Saute onions until translucent. Add ground chicken, 1 tsp salt, and 1/4 tsp pepper, and cook until chicken is no longer pink, breaking up large pieces with a wooden spoon. Add garlic, and saute for one additional minute.
  • Remove from heat (transfer to a bowl if desired) and stir in cottage cheese and spinach.
  • In a medium saucepan, heat 1/2 cup light olive oil until warm. Add in flour and cook for two minutes, whisking constantly. Slowly add chicken broth and milk and bring to a boil, whisking constantly. The mixture will begin to thicken.
  • After mixture is thickened (it will start to coat the sides of the pan), remove from heat. Stir in parmesan cheese, 1 tsp salt, and 1/4 tsp pepper. If mixture becomes too thick, you can add additional milk or broth to thin.

To Assemble the Lasagna:

  • Lightly rub a 9×13 baking pan or lasagna pan with a thin layer of olive oil. Spread approx 1/2 cup of sauce in the bottom of the pan.
    Cover with a layer of lasagna noodles. (You may need to break one of the noodles in half).
  • Pour another cup of sauce over the noodles. Top with 1 cup of mozzarella and 1/3 of the chicken mixture (eyeball it).
  • Add another layer of noodles, another cup of sauce, another cup of cheese, and half of the remaining chicken mixture.
  • Top with another layer of noodles, another cup of sauce, another cup of cheese, and remaining chicken mixture.
  • Top with one more layer of noodles, remaining sauce, and remaining mozzarella.
  • Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes, or until golden brown and bubbly.


When pouring the sauce over the noodles, use a knife or spatula to spread it evenly so that the noodles are coated.

Nutrition Facts

Calories 435kcal (22%)Carbohydrates 11g (4%)Protein 28g (56%)Fat 31g (48%)Saturated Fat 11g (69%)Cholesterol 90mg (30%)Sodium 603mg (26%)Potassium 508mg (15%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 3790IU (76%)Vitamin C 3mg (4%)Calcium 432mg (43%)Iron 2mg (11%)
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