Easy Spinach Lasagna with Grilled Chicken

Lasagna is one of those classic dishes that never goes out of style. Its comforting layers of pasta, rich sauce, and creamy cheese create a meal that’s both filling and deeply satisfying. Traditional lasagna often includes ground beef or pork, but this version is designed to be a lighter, healthier option. In this easy spinach lasagna, we swap out red sauce for a creamy white béchamel, layer in nutritious spinach, and add grilled chicken for a protein-packed alternative. The result is a well-balanced, flavorful dish that even beginner cooks can make with confidence.

This recipe is perfect for weeknight family dinners, meal prepping for the week ahead, or even impressing guests at a weekend gathering. The use of no-boil lasagna noodles cuts down on prep time, and the white sauce adds a luxurious creaminess that pairs beautifully with the savory grilled chicken and earthy spinach. Best of all, it’s adaptable—you can customize it to your preferences with extra vegetables, cheese, or herbs. Let’s dive into everything you need to make this hearty and wholesome spinach lasagna.

Ingredients and Preparation

Here’s a detailed list of all the ingredients you’ll need, broken down into components for easy organization:

A. For the White Sauce:

1. 1 tablespoon olive oil
2. 1 small onion, finely chopped
3. 2 tablespoons all-purpose flour
4. 2 cups 1% milk (or any preferred milk)
5. ½ teaspoon kosher salt
6. ¼ teaspoon freshly ground black pepper

B. For the Spinach Filling:

1. 1 (10-ounce) package frozen spinach, thawed and squeezed dry
2. 1 cup ricotta cheese
3. 1 ½ cups shredded mozzarella cheese
4. ¼ cup grated Parmesan cheese
5. 1 egg, lightly beaten
6. 1 tablespoon chopped fresh basil (optional)

C. For the Grilled Chicken:

1. 2 boneless, skinless chicken breasts
2. 1 tablespoon olive oil
3. ½ teaspoon garlic powder
4. ½ teaspoon paprika
5. ¼ teaspoon salt
6. ¼ teaspoon black pepper

D. For Assembly:

1. 12 no-boil lasagna noodles
2. 1 cup shredded mozzarella cheese (for topping)
3. ½ cup grated Parmesan cheese (for topping)

Step-by-Step Instructions

Follow these step-by-step instructions to build the perfect spinach lasagna with grilled chicken:

1. Make the White Sauce:

• In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté for about 3–4 minutes until softened.
• Stir in the flour and cook, whisking constantly, for 1 minute to eliminate the raw flour taste.
• Gradually pour in the milk while whisking to combine smoothly.
• Simmer the mixture, stirring often, until it thickens—about 5–7 minutes.
• Season with salt and pepper. Remove from heat and set aside.

2. Prepare the Spinach Filling:

• In a large bowl, combine the thawed and drained spinach, ricotta cheese, shredded mozzarella, Parmesan, beaten egg, and fresh basil (if using).
• Mix until evenly combined.
• Season with a pinch of salt and pepper. Set aside.

3. Grill the Chicken:

• Preheat a grill pan or outdoor grill over medium-high heat.
• Rub the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.
• Grill each breast for 6–7 minutes per side, or until the internal temperature reaches 165°F.
• Let the chicken rest for 5 minutes, then slice it thinly or chop into bite-sized pieces.

4. Preheat Oven and Prepare Dish:

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with oil or nonstick spray.

5. Assemble the Lasagna:

• Spread a thin layer of white sauce on the bottom of the baking dish.
• Layer 3–4 no-boil lasagna noodles over the sauce, slightly overlapping.
• Spoon and spread ½ of the spinach mixture over the noodles.
• Add a layer of half the grilled chicken.
• Drizzle with a bit of white sauce.
• Repeat with another layer of noodles, spinach mixture, remaining chicken, and more white sauce.
• Add a final layer of noodles and cover with the remaining white sauce.
• Sprinkle with 1 cup mozzarella and ½ cup Parmesan cheese.

6. Bake the Lasagna:

• Cover the dish with aluminum foil and bake for 25 minutes.
• Remove foil and bake uncovered for an additional 15–20 minutes, or until the top is golden and bubbly.
• Let cool for 10 minutes before slicing and serving.

Beginner Tips and Notes

Here are several helpful tips to make the process easier and more foolproof for first-time lasagna makers:

1. Use No-Boil Noodles: These save time, but be sure there’s enough sauce to soften them during baking.
2. Don’t Overcook the Sauce: Keep the heat medium and stir often to prevent burning or curdling.
3. Drain the Spinach Thoroughly: Squeeze all the moisture out to prevent a watery lasagna.
4. Let Chicken Rest Before Slicing: This keeps it juicy and prevents dryness.
5. Use a Sharp Knife for Cutting: Once baked, let it cool for 10 minutes so the layers hold their shape when sliced.
6. Make Ahead: Assemble the lasagna a day ahead and refrigerate. Just bake an extra 10–15 minutes if cold.
7. Freezing Instructions: You can freeze before or after baking. Wrap tightly and label with the date. Thaw overnight in the fridge before reheating.

Serving Suggestions

Pair this creamy spinach lasagna with side dishes that add freshness and texture to the meal:

1. Salad Ideas:
   • Caesar salad with a light lemon vinaigrette
   • Mixed greens with cherry tomatoes and balsamic glaze
2. Bread Options:
   • Toasted garlic bread or baguette slices
   • Whole grain rolls for a healthier choice
3. Drinks:
   • Sparkling water with lemon
   • Light red wine such as Pinot Noir or Chianti
4. Dessert Pairings:
   • A light fruit sorbet
   • Classic panna cotta or Greek yogurt with honey

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Engagement Features

Want to get more out of your cooking experience? Try these fun and interactive ideas:

1. Recipe Tweaks: Add your favorite vegetables like mushrooms or zucchini for extra flavor and nutrients.
2. Share Your Version: Post a picture online and let others know how you personalized the dish.
3. Meal Prep Tip: Cut leftovers into squares and pack them into containers for easy lunches.
4. Feedback Loop: Ask friends or family to rate the recipe after tasting it, and keep notes for future tweaks.
5. Cooking With Kids: Let children help layer the noodles or mix the spinach filling—it’s a great learning experience.