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Chicken spinach lasagna served on a plate

Chicken & Spinach Lasagna

  • Author: caroline
  • Total Time: 1 hour
  • Yield: 1 1x


Creamy and cheesy – this Chicken & Spinach Lasagna is the ultimate comfort food. Perfect if you have some leftover cooked chicken to use or if you are avoiding red meat.  

The default recipe serves one – use an individual casserole dish – around 15cm x 15cm works great!



White Sauce (Béchamel):

  • 15g (1 tbsp / 0.5oz) butter
  • 15g (2 tbsp / 0.5oz) flour
  • 180ml (3/4 cup) semi-skimmed milk
  • 15g (2 tbsp / 0.5oz) freshly grated parmesan
  • 1/4 tsp nutmeg

Chicken Mix:

  • 1 tsp olive oil
  • 1/4 diced onion (around 50 g / 1.7g)
  • 1/2 carrot, finely diced (around 60 g / 2.1oz)
  • 1 clove garlic, crushed
  • 70g (2.5oz) cooked chicken, shredded
  • 1 tsp oregano
  • 1/2 tsp thyme, finely chopped
  • 1 large handful spinach


  • 60g (2oz) fresh lasagna sheets
  • 1 tsp freshly chopped parsley
  • 20g (0.7oz) freshly grated cheddar


1. Preheat the oven to 180C / 350F. If you are using dried lasagna sheets, fill a large bowl with boiling water and place the sheets in it and place to one side (see note 1).

2. Next, make the white sauce. Place a small saucepan over a medium heat and melt the butter. Once melted immediately stir in the flour until fully combined. Whisk the milk into the pan and keep stirring until the sauce has thickened. Stir in the parmesan and nutmeg and season well and set aside.

3. Now prepare the chicken mixture. In a non-stick frying pan (skillet) add the olive oil and place over a medium high heat. Once hot add the onion and carrot and cook for around 4-5 minutes until softened. Add the garlic and cook for a further minute. Add the cooked chicken, thyme, oregano and spinach. Continue to cook, until the spinach has wilted down. Stir regularly to allow the heat to distribute to the spinach. Once wilted take half of the white sauce and stir it into the chicken mixture and remove from the heat.

4. Now prepare the lasagna. Spread some sauce on the base of the baking tray and cover with lasagna sheets. Layer over half the chicken mixture and then add another layer of lasagna sheets and another smear of sauce. Finish with the rest of the chicken and another layer of lasagna sheets. Top with the remaining white sauce and sprinkle over the grated cheddar. 

5. Cover the lasagna with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 10 minutes before serving. 


If you are using dried lasagna sheets, soaking them in hot water will make them both soft enough so they cook properly and moist so they dry out in the oven, It also allows you to easily cut them down to the size of your baking tray – particularly useful if you are cooking an individual portion as most sheets will be too big.

Use freshly grated parmesan rather than the ready grated variety. The ready grated stuff doesn’t melt properly so you’ll end up with a grainy sauce. 

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Hob / Bake
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 700
  • Fat: 40g
  • Carbohydrates: 45g
  • Protein: 55g

Keywords: lasagna, chicken, spinach, bechamel, italian, dinner, comfort food, cheese, pasta