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+ servings
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 9x13 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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