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!

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 sauce: Homemade 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
- 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.
- 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.
- 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.


- 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.



- 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.
- Top it off: For the final layer, add noodles, remaining Alfredo sauce, and top with shredded mozzarella cheese.






- 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!
- 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.

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.
- Salads: Broccoli 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
Absolutely! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.
Squeeze out all the liquid from the spinach and let the lasagna rest before slicing.
Yes! Just adjust the seasoning to taste, as some store-bought sauces can be saltier.
Try dairy-free cheese alternatives and a plant-based milk in the Alfredo sauce.

More deliciously healthy recipes you’ll adore
- Quinoa Enchilada Casserole Recipe
- Chicken Bacon Ranch Cottage Cheese Bowl
- High Protein Curry Chicken Salad
- BBQ Chicken Cottage Cheese Bowl
- Air Fryer Chicken Legs
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Chicken Spinach Lasagna
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
- 2½ 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.