Chicken and Spinach Lasagna

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.

Ingredients Nutrition


  1. In a medium saucepan, cook onion in butter until tender.
  2. Stir in cornstarch, basil, garlic powder and nutmeg.
  3. Add milk all at once.
  4. Cook and stir until thickened and bubbly; stir in spinach.
  5. In medium bowl, stir in together Ricotta and egg.
  6. Add mozzarella and half of parmesan; mix well.
  7. Preheat oven to 350 degrees.
  8. Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
  9. Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
  10. Repeat layers.
  11. Top with remaining Parmesan cheese.
  12. Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
  13. Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!
Most Helpful

This was fantastic! The one downside was that I ATE way more than I should have, ruining the supposed first day of my diet :) Thanks so much for the great recipe - I will use it again. BTW I didn't have any milk so I tried about 2/3 cup 1/2 and 1/2 and the rest water - worked out great.

InstaSpanish January 19, 2009

My husband and kids really enjoyed this took about 35 minutes to prepare and that was moving as fast as I could because my kids were saying they were "hungry! hungry! hungry!" Since I discovered that I really like the taste of nutmeg, I add it to a lot of stuff! BTW, I was surprised to find that my family enjoyed sprinkling cinnamon on top of the lasagna too! Go figure.

Caryn Dalton July 12, 2007

This was a lovely lasagne. The only thing I would change would be the chicken - I found it dried out a little so I wouldn't cook it completely first. Thank you teekie for a great recipe.

Ninna September 10, 2004