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Best Chicken Spinach Lasagna Recipe for Two

Chicken Spinach Lasagna

This White Chicken Spinach Lasagna has layers of chicken, mushrooms, spinach, a creamy white sauce, lasagna noodles, and 3 types of cheese. 

This dish makes a great lunch, dinner, or impressive date night meal for two.

Scroll to bottom for full recipe card with ingredients.

We cut it into 4 equal pieces and then stacked 2 of the pieces on top of the 2 other pieces creating double stacks served on two plates.

How to make Chicken Spinach Lasagna:

Preheat the oven to 350 degrees F (180 C).

Dice the mushrooms and the chicken. Break each of the no-boil lasagna noodles in half.

lasagna noodles and diced chicken and mushrooms

For the Sauce:

In a medium saucepan, melt the butter over medium heat.

Add the dried onion and minced garlic.

Sprinkle in the flour and stir to combine.

Whisk the chicken broth and milk into the flour mixture. Stir constantly until the sauce thickens, about 2 minutes.

Remove from the heat and stir in the Italian seasoning, salt, and pepper.

white sauce for chicken lasagna

For the Lasagna:

In a large non-stick frying pan, heat the olive oil over medium heat. Click for a large non-stick frying pan.

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Add the chicken and mushrooms and brown and cook until the chicken is cooked through, about 5 minutes.

chicken and mushrooms cooking in a pan

To Assemble:

Spray an 8 x 8 inch baking dish with non-stick spray. Click for an 8 x 8 inch baking dish.

Spread half of the sauce on the bottom of the baking dish.

white sauce in the bottom of a baking dish

Lay 3 lasagna noodles halves on the sauce.

white sauce and lasagna noodles layered in a baking dish

Add half of the chicken and mushroom mixture.

white sauce, lasagna noodles, chicken and mushrooms layered in a baking dish

Place half of the spinach leaves on top in a single layer.

spinach layered in a baking dish

Add half of the ricotta cheese dropping by small spoonfuls over the spinach.

spinach topped with feta cheese dollops

Sprinkle with half of the mozzarella and Parmesan cheeses.

shredded cheese layered on top of lasagna

Repeat the layers.

Bake 30 minutes until hot and bubbly.

Cool 5 minutes before serving.

Garnish with freshly chopped parsley, if desired.

Chicken Spinach Lasagna Recipe for Two

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Yield: 2 servings

Chicken Spinach Lasagna

Chicken Spinach Lasagna

White Chicken Spinach Lasagna has layers of chicken, mushrooms, spinach, a creamy white sauce, lasagna noodles, and 3 types of cheese.

Prep Time 10 minutes
Cook Time 40 minutes
Cool 5 minutes
Total Time 55 minutes

Ingredients

For the Sauce:

  • 2 Tablespoons butter
  • 2 Tablespoons minced dried onion
  • 1 teaspoon minced garlic
  • 1 Tablespoon all-purpose flour
  • 1/2 cup unsalted chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper

For the Lasagna:

  • 3 no-boil oven ready lasagna noodles
  • 1 teaspoon olive oil
  • 1/2 pound boneless chicken
  • 4 ounces button mushroom
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 4 ounces baby spinach
  • 1/2 cup grated Parmesan cheese
  • Parsley for garnish (chopped)

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. Dice the mushrooms and the chicken. Break each of the no-boil lasagna noodles in half.

For the Sauce:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the dried onion and minced garlic.
  3. Sprinkle in the flour and stir to combine.
  4. Whisk the chicken broth and milk into the flour mixture. Stir constantly until the sauce thickens, about 2 minutes.
  5. Remove from the heat and stir in the Italian seasoning, salt, and pepper.

For the Lasagna:

  1. In a large non-stick frying pan, heat the olive oil over medium heat. Click for a large non-stick frying pan.
  2. Add the chicken and mushrooms and brown and cook until the chicken is cooked through, about 5 minutes.

To Assemble:

  1. Spray an 8 x 8 inch baking dish with non-stick spray. Click for an 8 x 8 inch baking dish.
  2. Spread half of the sauce on the bottom of the baking dish.
  3. Lay 3 lasagna noodles halves on the sauce.
  4. Add half of the chicken and mushroom mixture.
  5. Place half of the spinach leaves on top in a single layer.
  6. Add half of the ricotta cheese (see notes) dropping by small spoonfuls over the spinach.
  7. Sprinkle with half of the mozzarella and Parmesan cheeses.
  8. Repeat the layers.
  9. Bake 30 minutes until hot and bubbly.
  10. Cool 5 minutes before serving.
  11. Garnish with freshly chopped parsley, if desired.

Notes

  • We cut it into 4 equal pieces and then stacked 2 of the pieces on top of the 2 other pieces and served the double stacks on two plates.
  • Ricotta cheese doesn't melt, only the mozzarella will. You will still see the clumps after baking is done. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 800Total Fat: 45gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 206mgSodium: 1352mgCarbohydrates: 35gFiber: 4gSugar: 5gProtein: 65g
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Patricia

Wednesday 13th of May 2020

do you think this could be frozen?

Zona

Thursday 14th of May 2020

Hi Patricia, I have not tried freezing this lasagna myself. If you want to freeze it before it's baked, I would make it in a disposable dish first, then cover with foil and freeze flat. When it’s ready to cook, let it thaw overnight in the fridge and then bake at 350 for 30 - 35 minutes.

If you want to freeze leftover lasagna that is already baked, allow it to cool to room temperature, then store in an airtight container and freeze flat. Thaw completely in the fridge then reheat at 350 for 20 - 25 minutes.

Aiyma Snikies

Friday 8th of May 2020

I tried this recipe out and I put it in the oven for 30 minutes like it said and the cheese was not even done the ricotta trunks didn't even melt so needless to say me and my family's dinner was put on hold for about an hour and a half after it said it was supposed to be done

Zona

Saturday 9th of May 2020

I'm very sorry you had a bad experience with making this recipe. Actually, Ricotta cheese doesn't melt, only the mozzarella will. You will still see the clumps after baking is done. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake. It heats wonderfully, but doesn't reduce to a pool of goo. You can see the ricotta clumps in my photos as well.

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