This protein-packed White Chicken Spinach Lasagna is hearty, creamy, and full of flavor. It’s layered with juicy chicken, creamy Alfredo sauce, and a rich spinach-cheese filling for a hearty meal that satisfies the whole family. Perfect for dinner or meal prep for the week!

Overhead photo of chicken spinach lasagna on a white plate next to a casserole dish of lasagna and a pink cloth. There is also a fork and a knife on the white wooden table.

Protein: 42 grams per serving

This creamy white chicken lasagna recipe is a protein lover’s dream! Between the shredded chicken, cottage cheese, mozzarella, and Parmesan, every bite is loaded with high-quality protein. When I made this for my family, even the picky eaters couldn’t resist the creamy layers. Bonus: it’s easy to customize for your preferences!

Why you will love this recipe

  • Recipe refresh: Simple yet delicious white lasagna alternative.
  • Protein boost: Packed with protein from chicken and cheese.
  • Meal prep hero: Perfect for meal prep or feeding a crowd.
  • Creamy comfort: Creamy white sauce and spinach create a luscious texture.
  • Leftover win: Works with leftover chicken or rotisserie chicken.

Key ingredients and substitutions

  • Lasagna sheets: Use regular or no-boil noodles; adjust cooking as needed.
  • Chicken: Ground chicken, shredded chicken breast, or store-bought rotisserie chicken all work.
  • Spinach: Frozen spinach is convenient; fresh spinach can be cooked and drained.
  • Cottage cheese: Adds creaminess; ricotta cheese or cream cheese can be substituted.
  • Mozzarella cheese: Essential for gooey layers; use part-skim or whole milk varieties.
  • Parmesan cheese: Adds savory depth; Pecorino Romano is a great alternative.
  • Alfredo sauceHomemade cream sauce or store-bought works; adjust salt as needed.
  • Seasonings: Italian seasoning, garlic powder, salt, and pepper bring the flavors together.

How to make chicken spinach lasagna

  1. Prep the spinach: Thaw frozen spinach using the microwave or by leaving it at room temperature. Squeeze out all the excess liquid using a fine mesh sieve or kitchen towel.
  2. Preheat the oven: Set your oven to 375°F and move the rack to the top third for even baking and a golden top layer.
  3. Make the creamy spinach mixture: Blend cottage cheese, Parmesan, and egg whites until smooth. Mix with mozzarella, spinach, garlic powder, Italian seasoning, salt, and pepper until well combined.
  1. Prepare the Alfredo cheese sauce: Melt butter in the microwave with minced garlic. Blend with cottage cheese, Parmesan, black pepper, and chilled milk until silky smooth.
  1. Layer it up: Start with a thin layer of Alfredo sauce in a 9×13 baking dish. Add noodles, half the spinach-cheese mixture, half the chicken, and more Alfredo sauce. Repeat for the second layer.
  2. Top it off: For the final layer, add noodles, remaining Alfredo sauce, and top with shredded mozzarella cheese.
  1. Bake and brown: Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes. For a golden finish, broil for a few minutes, but keep an eye on it!
  2. Cool and serve: Let the lasagna sit for 10 minutes before slicing to help the layers hold together. Garnish with parsley and a sprinkle of red pepper flakes for extra flair.
Photo of chicken spinach lasagna on a white plate next to a casserole dish of lasagna and a pink cloth. There is also a fork and a knife on the plate.

Recipe notes and tips

  • Noodles: Use al dente noodles if boiling; they’ll finish cooking in the oven.
  • Creamier: To make it creamier, you can optionally add 1/2 cup of cream cheese to either the spinach mixture or the alfredo sauce. Adjust the seasoning as needed.
  • Rest: Don’t skip resting time—it helps avoid runny lasagna.
  • Prep like a pro: Make ahead by assembling the lasagna and storing it in the fridge until ready to bake.

Storage instructions

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freeze: Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months.
  • Reheat: Warm in the oven at 350°F until heated through, or microwave in 1-minute increments, covered with a damp paper towel to retain moisture.

Variations

  • Meat swap: Use ground turkey, shredded pork, or even cooked sausage for a flavorful twist.
  • Vegetarian option: Skip the chicken and double up on the spinach or add mushrooms and bell peppers.
  • Cheese upgrades: Swap mozzarella for Fontina or Gruyère for a richer, nuttier flavor.
  • Gluten-free: Use gluten-free lasagna noodles and ensure the Alfredo sauce is gluten-free.
  • Spicy kick: Add a pinch of red pepper flakes or diced jalapeños to the spinach mixture.
  • Herb-forward: Toss in some fresh basil or oregano for a more aromatic flavor profile.

What to serve with chicken spinach lasagna

  • Bread: Garlic bread, cheesy breadsticks, or focaccia slices.
  • SaladsBroccoli salad, mixed greens, or a tangy arugula salad with lemon vinaigrette.
  • Vegetables: Roasted zucchini, steamed broccoli, or sautéed asparagus.
  • Drinks: A chilled white wine like Chardonnay or a refreshing sparkling water.

Frequently asked questions

Can I make this lasagna ahead of time?

Absolutely! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.

How do I avoid runny lasagna?

Squeeze out all the liquid from the spinach and let the lasagna rest before slicing.

Can I use Alfredo sauce from the grocery store?

Yes! Just adjust the seasoning to taste, as some store-bought sauces can be saltier.

Can I make this dairy-free?

Try dairy-free cheese alternatives and a plant-based milk in the Alfredo sauce.

Overhead photo of lasagna in a baking dish on a table surrounded by a pink cloth and a spatula.

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Overhead photo of chicken spinach lasagna on a white plate next to a casserole dish of lasagna and a pink cloth. There is also a fork and a knife on the white wooden table.

Chicken Spinach Lasagna

Bethany Galloway
This protein-packed White Chicken Spinach Lasagna is hearty, creamy, and full of flavor. It’s layered with juicy chicken, creamy Alfredo sauce, and a rich spinach-cheese filling for a hearty meal that satisfies the whole family. Perfect for dinner or meal prep for the week!
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 9 Servings
Calories 470
Protein 42

Ingredients

  • 3 cups cooked chicken shredded - I made instant pot shredded chicken, rotisserie chicken is great too, about 1lb or 450g
  • 12 lasagna noodles
  • 1 cup shredded mozzarella cheese - 100g
  • 1/4 cup grated parmesan

Cheese Mixture

  • cups cottage cheese - 600g
  • 1/2 cup grated parmesan cheese - 60g
  • 1/3 cup egg whites - 2 eggs, 77g
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups shredded mozzarella cheese - 200g
  • 8 oz frozen spinach - thawed and excess liquid squeezed out, 227g

Cottage Cheese Alfredo Sauce

  • 1 cup cottage cheese - I use nonfat but 2% or 4% works too, 240g
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 1/4 cup parmesan cheese grated
  • 1/2 teaspoon ground black pepper
  • 1/2 cup protein milk chilled - fairlife or arla bob skimmed
  • 1/2 teaspoon salt

Garnish

  • 2 tablespoons fresh parsley chopped - to garnish
  • red pepper flakes

Instructions

  • Start by thawing and draining the spinach. I used the defrost setting on my microwave for about 3 minutes, and then squeezed it in a fine mesh sieve over the sink.
  • Preheat your oven to 375°F. Move the rack to the top third of the oven.

Make the spinach cheese mixture:

  • Blend the cottage cheese, parmesan, and egg whites together until smooth.
  • Mix the cottage cheese mixture with spinach, mozzarella, garlic powder, Italian seasoning, salt, and pepper until well combined. Set aside.

Make the cottage cheese alfredo sauce:

  • Add the butter and garlic to a small bowl, and microwave them for about a minute, until the butter is melted and bubbling slightly.
  • Add the warmed butter and garlic, cottage cheese, parmesan cheese, pepper, and milk to a large bowl or blender and blend well, until smooth – about 2 minutes. I used an immersion blender.

To assemble the lasagna:

  • Spread 1/4 cup of the cottage cheese alfredo sauce on the bottom of a deep 9×13 casserole dish.
  • Layer 1: Add 4 lasagna noodles to the bottom of the casserole dish. It's okay if they overlap. Spread 1/2 of the cheese spinach mixture over top, add 1/2 the chicken, and then spoon 1/3 of the cottage cheese alfredo sauce on top of that.
  • Layer 2: Add another 4 lasagna noodles, the rest of the cheese mixture, the rest of the chicken, another 1/3 of the cottage cheese alfredo sauce.
  • Layer 3: Add the final layer of 4 lasagna noodles. Spread on the rest of the cottage cheese alfredo sauce, then top with the remaining cup of mozzarella cheese.
  • Cover with foil and bake for 30 minutes, then uncover and continue baking for another 15 minutes. If needed, broil for a few minutes until the cheese is browned (watch it carefully).
  • Let the lasagna sit for 10 minutes before slicing. Use a sharp knife to slice it into squares and then serve each piece with a flat spatula. Season with extra salt & pepper if desired, a dash of red chili flakes for some heat, and chopped parsley for a pop of herby freshness.

Notes

  • Noodles: Use al dente noodles if boiling; they’ll finish cooking in the oven.
  • Creamier: To make it creamier, you can optionally add 1/2 cup of cream cheese to either the spinach mixture or the alfredo sauce. Adjust the seasoning as needed.
  • Rest: Don’t skip resting time—it helps avoid runny lasagna.
  • Prep like a pro: Make ahead by assembling the lasagna and storing it in the fridge until ready to bake.

Storage instructions

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freeze: Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months.
  • Reheat: Warm in the oven at 350°F until heated through, or microwave in 1-minute increments, covered with a damp paper towel to retain moisture.

Nutritional Information

Calories: 470kcal | Carbohydrates: 35g | Protein: 42g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1261mg | Potassium: 454mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3413IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 2mg

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