Best Chicken Spinach Lasagna Recipe for Two

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 the bottom for a full recipe card.

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.

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.

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.

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.

Lay 3 lasagna noodles halves on the sauce.

Add half of the chicken and mushroom mixture.

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

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

Sprinkle with half of the mozzarella and Parmesan cheeses.

Repeat the layers.

Bake 30 minutes until hot and bubbly.

Cool 5 minutes before serving.

Garnish with freshly chopped parsley, if desired.

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Yield: 2 servings

Chicken Spinach Lasagna

Print

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 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.

Recommended Products

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 800 Total Fat: 45g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 206mg Sodium: 1352mg Carbohydrates: 35g Fiber: 4g Sugar: 5g Protein: 65g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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