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Jump to RecipeFive ingredients and minimal prep time yield a delicious and hearty lasagna dish filled with Alfredo sauce, chicken, and spinach. This Chicken and Spinach Lasagna is an easy yet impressive option for a Sunday dinner with family.
Ingredients for Chicken and Spinach Lasagna
This dish only has five ingredients and is so easy to prepare.
- jar Alfredo sauce (you can use homemade Alfredo sauce too)
- cooked shredded chicken (you could use rotisserie chicken or boil your own)
- lasagna noodles (or use oven-ready noodles to avoid boiling the noodles)
- fresh chopped spinach
- mozzarella cheese
How to Make Chicken Spinach Lasagna
If you’re using normal lasagna noodles (and not oven-ready noodles) boil and strain them and set them aside. Use this nifty over-the-sink strainer that I love!
Grease an 8×8 baking dish and start layering. Add 1/4 cup of the Alfredo sauce to the bottom of the pan and spread it out. Next, lay 3 of the noodles in the bottom of the pan (you will have to break or cut the noodles to fit into the pan), then place half of the chicken over the noodles, followed by half of the spinach, then half of the remaining Alfredo sauce left in the jar, and half of the cheese on top of that.
Do that all over again for a second layer, ending with the cheese. Cover with foil and bake for about half an hour. If you used oven-ready noodles, add about 20 minutes. Remove and discard the foil and bake for another 15 minutes, or until the cheese is browned and bubbly like in the picture. Serve and enjoy!
Recipe Notes
- Oven Ready Lasagna Noodles are one of my favorite tricks for making lasagna easier and quicker. You don’t have to boil them, so you can go straight to layering the lasagna. They typically take longer to bake than noodles that you have boiled yourself, so you’ll need to add 20-30 minutes to the baking time.
- Double this recipe and make it in two 8×8 pans.
- If you want to make this and give it away to a friend or neighbor, bake it in a disposable baking tin. That way your friend doesn’t have to worry about returning a dish, especially if they’re sick or just had a baby!
More Lasagna Recipes
Slow Cooker Vegetarian Lasagna
One-Pot White Chicken Lasagna Soup
White Chicken Mushroom Spinach Lasagna
Chicken and Spinach Lasagna
4-5
servings20
minutes50
minutesThis Chicken and Spinach Lasagna is an easy yet impressive option for a Sunday dinner with family.
Keep the screen of your device on
Ingredients
22 oz jar Alfredo sauce (you can use homemade Alfredo sauce too)
2 cups cooked shredded chicken
6 lasagna noodles (or use oven-ready noodles to avoid boiling the noodles)
1 cup fresh chopped spinach
2 cups mozzarella cheese, shredded
Directions
- Boil the lasagna noodles according to the package instructions. Drain and set aside. Skip this step if you use oven-ready noodles.
- Spray an 8×8 baking dish with non-stick spray. Pour 1/4 cup of the Alfredo sauce to the bottom of the pan and spread it out.
- Lay 3 of the noodles in the bottom of the pan (you will have to break or cut the noodles to fit into the pan), place half of the chicken over the noodles, add half of the spinach over the chicken, half of the Alfredo sauce left in the jar, and half of the cheese on top of that. Repeat for a second layer, ending with the cheese.
- Cover with foil and bake for 30-35 minutes (if using oven-ready noodles bake for 55 minutes) then remove the foil and bake for an additional 15 minutes. Serve and enjoy!
Recipe Video
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This was super good! My husband hates green vegetables in his meals, but he will eat a gourmet vegetarian pizza from Papa Murphys! Go figure! So I didn’t use as much spinach in the recipe, and everyone loved it!
Can you freeze this recipe?
This is a really easy & tasty chicken Alfredo lasagna. You can really elevate it, depending on the brand of Alfredo you use or if you make your own. Just a heads up, it can get pretty rich pretty fast.
I could just be blind, but I don’t see the oven temp listed anywhere.
It isn’t listed. I had to go back and watch the video to get it. Bake for 350°.