Chicken Florentine Lasagna is a true treat for the taste buds! Italian spinach lasagna meets grilled Mexican seasoned chicken in this delicious and romantic dinner for two.

How to make Chicken Spinach Lasagna
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This lasagna for two is very easy to prepare and uses “no cook oven ready” noodles. It is so incredibly flavorful you may never make regular lasagna again. Direct quote from my husband “This may be the BEST lasagna I have ever had!”

You can also substitute ground beef for the chicken by browning the beef and adding the same seasonings to it.

a graphic of Individual Lasagna with Grilled Chicken and Spinach — Individual Lasagna with Grilled Chicken and Spinach

Need a dessert to go with it? Try these Key Lime Tarts or these Gooey Rice Krispie Treats.

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How to make Chicken Spinach Lasagna

Heat the oven to 350 degrees F.

Season the chicken on both sides with the cumin and adobo seasoning.

Grill the chicken for about 5 minutes on each side until cooked through, then dice or shred.

Break the noodles in half carefully.

In a small nonstick skillet add the cream cheese and spinach. Cook and stir for 2 to 3 minutes until cream cheese is melted. Add 1/4 cup shredded mozzarella cheese and stir until melted.

cooking spinach, cream cheese, and Italian cheese in a pan

Spray the bottom of two oven-safe individual baking dishes with non-stick spray then cover each with spaghetti sauce.

Top each with half of a noodle.

sauce and half noodles in two baking dishes

Spoon a quarter of the spinach mixture into each dish.

sauce, half a noodle, and spinach and cheese mix in two baking dishes

Add a quarter of the grilled chicken to each dish.

two baking dishes with chicken on top of spinach mixture

Top each with more spaghetti sauce and 1/4 cup of mozzarella cheese.

two baking dishes with chicken, sauce and cheese

Repeat the layers except for the cheese. Save it for topping after the bake cycle.

Cover with tinfoil and bake for 40 minutes or until heated through.

Add ¼ cup of cheese to the top of each dish and bake for 5 more minutes.

Allow to cool for 5 minutes before serving. Serve hot dishes on top of pot holders or cork trivets to protect surfaces.

Grilled Chicken and Spinach Lasagna with dinner rolls — Mexican Seasoned Grilled Chicken and Spinach Lasagna for Two

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Grilled Chicken and Spinach Lasagna in a casserole dish.

Chicken Florentine Lasagna Recipe

Zona House

Chicken Florentine Lasagna is a true treat for the taste buds! Italian spinach lasagna meets grilled Mexican seasoned chicken in this delicious and romantic dinner for two. This lasagna for two is very easy to prepare and uses “no cook oven ready” noodles. It is so incredibly flavorful you may never make regular lasagna again.

5 from 2 votes

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Prep Time 10

Cook Time 55

Cool Time 5

Total Time 1 10

Course Chicken-Poultry

Cuisine American

Servings

Calories 519 kcal

Equipment

Ingredients

▢ 2 lasagna noodles Oven Ready (no need to cook)
▢ 6 oz boneless skinless chicken
▢ ¼ teaspoon cumin
▢ ¼ teaspoon adobo seasoning
▢ 2 oz cream cheese
▢ 2 cups fresh baby spinach leaves
▢ 1 ¼ cups shredded Mozzarella (divided)
▢ ½ jar spaghetti sauce

Instructions

Preheat oven to 350ºF (180 C).
Season the chicken on both sides with the cumin and adobo seasoning.
Grill the chicken about 5 minutes on each side until cooked through, then dice or shred.
Break the noodles in half carefully.
In a small nonstick skillet add the cream cheese and spinach. Cook and stir 2 to 3 minutes until cream cheese is melted. Add 1/4 cup shredded mozzarella cheese and stir until melted.

To Assemble

Spray the bottom of two oven safe 18.6 ounce baking dishes with non-stick spray then cover each with spaghetti sauce.
Top each with ½ of a noodle. Spoon ¼ of the spinach mixture into each dish. Add a ¼ of the chicken to each dish. Top each with more spaghetti sauce and ¼ cup of mozzarella cheese.
Repeat the layers except for the cheese. Save it for topping after the bake cycle.
Cover with tinfoil and bake 40 minutes or until heated through.
Add ¼ cup of mozzarella cheese to the top of each dish and bake 5 more minutes. Allow to cool for 5 minutes before serving. Serve hot dishes on top of pot holders or cork trivets to protect surfaces.

Nutrition

Serving: 1Calories: 519kcalCarbohydrates: 26gProtein: 40gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 138mgSodium: 654mgPotassium: 645mgFiber: 2gSugar: 3gVitamin A: 3697IUVitamin C: 9mgCalcium: 423mgIron: 2mg

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Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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