Description
This Best Chicken Spinach Lasagna recipe is a light yet hearty dish combining tender ground chicken, fresh spinach, sautéed vegetables, and layers of gooey mozzarella cheese and marinara sauce. It offers a satisfying and healthier twist on classic lasagna with a flavorful blend of Italian herbs and fresh ingredients that the whole family will love.
Ingredients
Vegetable and Meat Mixture
- 5 tablespoons olive oil, divided
- 1 onion, chopped
- 1 garlic head (9-10 cloves), minced
- 1 bell pepper, chopped
- 2 cups baby bella mushrooms, sliced
- 1 lb. ground chicken
- 1 teaspoon dried Italian herbs
- 1 tablespoon tomato paste
- 5 cups raw fresh spinach
- Salt and pepper, to taste
Lasagna Assembly
- 16 lasagna sheets
- 15 oz marinara sauce (divided into 2 portions of 5 oz each plus a remaining amount)
- 16 oz mozzarella cheese, grated (divided: 1½ cups + 1½ cups + 1 cup)
Instructions
- Prepare the Vegetables and Meat: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until tender, stirring occasionally. Then add the minced garlic and cook for an additional 2 minutes. Add the chopped bell pepper and mushrooms; cook for another 4-5 minutes. Stir in the tomato paste and ground chicken, season with salt, pepper, and dried Italian herbs, and cook for about 5 minutes until the chicken is almost cooked through.
- Add Spinach and Finish the Mixture: Once the chicken is almost done, add the fresh spinach to the pan and cook until wilted and tender, about 5 minutes. Turn off the heat and set aside.
- Cook the Lasagna Sheets: Bring 2 gallons of salted water with 2 tablespoons of olive oil to a boil in a large saucepan. Add the lasagna sheets and cook according to package instructions (7-9 minutes). Once done, drain and rinse with cold water to prevent sticking. Drain well.
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 400°F. Grease a 9×12 inch baking dish with 1 tablespoon of olive oil.
- Assemble the Lasagna Layers: Place 5-6 lasagna sheets evenly on the bottom of the dish. Spread half of the chicken and vegetable mixture over the sheets, followed by 5 ounces of marinara sauce and 1½ cups of grated mozzarella. Repeat the layering with another 5 lasagna sheets, the remaining chicken mixture, more marinara sauce, and cheese. For the final layer, place the remaining lasagna sheets on top. Cover with the remaining marinara sauce and sprinkle with 1 cup of mozzarella cheese.
- Bake the Lasagna: Either refrigerate the assembled lasagna for up to 24 hours or bake immediately for 30 minutes or until bubbly. Optionally, broil the top for 3-4 minutes at the end to achieve a golden brown crust, watching carefully to avoid burning.
- Rest and Serve: Allow the lasagna to cool for 15-20 minutes before cutting; this helps it set for clean slices. Garnish with fresh herbs and serve warm. Enjoy your hearty and light chicken spinach lasagna!
Notes
- Using fresh spinach is recommended to avoid excess moisture in the lasagna.
- Broil the top carefully to avoid burning; watch it closely during the last few minutes.
- You can refrigerate the assembled lasagna for up to 24 hours before baking for convenience.
- Ensure lasagna sheets are rinsed with cold water after boiling to prevent sticking.
- Substitute ground chicken with turkey or lean beef if preferred.
- For a richer flavor, consider adding a layer of ricotta cheese though it will increase calories.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
