Chicken and Spinach Lasagna (With Rotisserie Chicken)
There’s nothing quite like the comfort of a warm, cheesy lasagna, especially when it’s packed with nourishing spinach and tender chicken. This Chicken and Spinach Lasagna (With Rotisserie Chicken) offers a delightful twist to your traditional Italian dish. In just about 15 minutes of prep and two minutes of cook time, you can have a rich and satisfying meal that brings the family together. With layers of creamy cheese, seasoned chicken, and vibrant spinach, this recipe is everything you love about lasagna—without all the hassle.
Table of Contents
I first stumbled upon this dish during a busy week when I needed a quick meal solution that still felt indulgent. Using rotisserie chicken not only cuts down on preparation time but also infuses incredible flavor into the lasagna. The idea of baking a meal that would warm our bellies—and hearts—was irresistible. This version appeals to grown-ups and kids alike, making it a perfect weeknight dinner option that will quickly become a family favorite.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, you can have dinner on the table in no time.
- Irresistible Flavor: The tangy ricotta blends beautifully with the savory rotisserie chicken and nutty Parmesan cheese.
- Eye-Catching Appeal: The layers of green spinach and gooey cheese make for a stunning presentation.
- Flexible Serving: Perfect for family meals, gatherings, or a cozy night in.
- Diet-Friendly Options: It’s easy to swap in gluten-free pasta or dairy-free cheese for dietary needs.
Ingredients You’ll Need
- 1/2 cup salted butter: This forms the base of your creamy sauce and adds a wonderful richness. If you’re looking for a healthier option, consider using light butter or a plant-based alternative.
- 2 tbsp olive oil: This enhances flavor and helps sauté the garlic. You can substitute with vegetable oil if needed.
- 6 cloves garlic (finely minced): Fresh garlic boosts flavor dramatically. If you’re in a rush, garlic powder can work, but fresh is always best.
- 1/4 cup all-purpose flour: This is essential for thickening the sauce. For a gluten-free option, use a gluten-free flour blend.
- 1 1/3 cups chicken stock: Using stock provides depth; homemade or store-bought is fine.
- 2 cups half and half: This creamy blend mellows flavors beautifully. For a lighter option, use whole milk or a dairy-free alternative.
- 1 1/2 tsp kosher salt: This balances the flavors; adjust for your taste, especially if your stock is already salted.
- 1 tsp ground black pepper: Freshly ground will give the best flavor.
- 1/4 tsp nutmeg: A pinch enhances the richness and adds warmth. Do not skip this step!
- 1/2 tsp dried Italian seasoning: A blend of herbs that complements the chicken and spinach perfectly.
- 1 1/2 cups Parmesan cheese (shredded): This adds a salty depth; grate your cheese from block for the best flavor.
- 18 oz frozen spinach, thawed and drained (or 6 cups fresh): Whichever you have on hand works! Just be sure to remove as much moisture as possible.
- 30 oz ricotta: This creamy layer brings a delightful texture.
- 1 egg: It acts as a binder for the ricotta and enhances texture. You can omit it if you prefer a dairy-free version.
- 1 tsp dried Italian seasoning: A little more for that extra depth!
- 3 cups shredded rotisserie chicken: This helps you save time on cooking chicken from scratch while adding delicious flavor.
- 3 cups grated mozzarella cheese: Melty mozzarella is a must; go for a whole milk version for best results.
- 1 1/4 cups shredded Parmesan cheese: More cheesy goodness for the top layer.
- 12 lasagna noodles: Standard or no-boil work here; ensure your noodles fit your baking dish.
How to Make Chicken and Spinach Lasagna (With Rotisserie Chicken)
- Preheat your oven to 375°F (190°C) while preparing the layers.
- Make the creamy sauce: In a large saucepan over medium heat, melt 1/2 cup salted butter. Once melted, add 6 minced garlic cloves and sauté until fragrant, about 1-2 minutes. Stir in 1/4 cup all-purpose flour, combining it smoothly into a paste. Gradually whisk in 1 1/3 cups chicken stock and 2 cups half and half, cooking until it thickens slightly (around 5 minutes). Season with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1/4 tsp nutmeg, and 1/2 tsp dried Italian seasoning. Remove from heat and fold in 1 1/2 cups shredded Parmesan cheese until melted.
- Prepare the spinach filling: In a separate bowl, combine 18 oz drained spinach (or 6 cups fresh), 30 oz ricotta, 1 egg (if using), and 1 tsp dried Italian seasoning. Mix well until fully incorporated.
- Layer the lasagna: Spread a thin layer of the creamy sauce at the bottom of a large baking dish. Place 3 lasagna noodles across the dish. Top with a portion of the spinach mixture, followed by a layer of 3 cups shredded rotisserie chicken. Drizzle with more creamy sauce and sprinkle 1 cup grated mozzarella cheese. Repeat this layering process until all ingredients are used up, ending with noodles and a generous layer of sauce topped with 1 1/4 cups shredded Parmesan cheese and the remaining mozzarella.
- Bake: Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden. Let it sit for 10-15 minutes before slicing; this will help the layers hold together.
Storing & Reheating
Leftover lasagna can be stored at room temperature for up to 2 hours before refrigerating. In the fridge, it’s best kept in an airtight container for up to 4 days. For longer storage, freeze the lasagna in a freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight, then bake at 350°F (175°C) for about 20-30 minutes until hot, taking care that the texture remains creamy and the top doesn’t dry out.
Chef’s Helpful Tips
- Make sure your spinach is well-drained to avoid watery lasagna.
- For a creamier texture, let your ricotta and egg come to room temperature before mixing.
- If using no-boil noodles, ensure there’s enough sauce to properly cook the pasta while baking.
- Always taste your sauce and adjust seasonings before assembling!
- Experiment by adding vegetables to the layers, like mushrooms or bell peppers.
- Lasagna can be made ahead of time and stored in the fridge for up to 24 hours before baking.
This Chicken and Spinach Lasagna (With Rotisserie Chicken) is not only a practical choice for hustling evenings but also a creamy, cheesy, and incredibly satisfying option that offers flexibility for a variety of tastes. Take a moment to enjoy the blending of flavors, and don’t hesitate to get creative with ingredients. Lasagna doesn’t just fill your belly; it warms your heart. Give it a try, and you’ll soon find it’s a recipe worth passing on!
Recipe FAQs
Can I use fresh spinach instead of frozen?
Absolutely! You can use 6 cups of fresh spinach if you prefer. Just sauté it in a pan until wilted, then drain well before mixing into the ricotta.
What if I can’t find rotisserie chicken?
You can easily bake or poach chicken breasts ahead of time. Season them with salt, pepper, and Italian seasoning for great flavor before shredding.
Is there a way to make this dish dairy-free?
Yes! You can substitute the ricotta and mozzarella with dairy-free alternatives, and use almond or oat milk instead of half-and-half.
How can I reheat leftovers without drying them out?
Cover the lasagna with foil while reheating to retain moisture. Adding a splash of milk or chicken stock to the dish before reheating can also help keep it creamy.
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Chicken and Spinach Lasagna (With Rotisserie Chicken)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Description
This Chicken and Spinach Lasagna with Rotisserie Chicken brings together layers of creamy white sauce, fresh spinach, and tender chicken, making it the perfect choice for a quick and hearty meal. It’s an ideal recipe for families looking for comfort food that doesn’t require hours in the kitchen.
Ingredients
- 1/2 cup salted butter
- 2 tbsp olive oil
- 6 cloves garlic (finely minced)
- 1/4 cup all-purpose flour
- 1 1/3 cups chicken stock
- 2 cups half and half
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 tsp nutmeg
- 1/2 tsp dried Italian seasoning
- 1 1/2 cups Parmesan cheese (shredded)
- 18 oz frozen spinach, thawed and drained (or 6 cups fresh)
- 30 oz ricotta
- 1 egg
- 1 tsp dried Italian seasoning
- 3 cups shredded rotisserie chicken
- 3 cups grated mozzarella cheese
- 1 1/4 cups shredded Parmesan cheese
- 12 lasagna noodles (12–20 may be needed depending on the pan)
Instructions
- Preheat the oven to 375˚F and grease a deep 9×13 pan with butter or non-stick spray.
- In a deep skillet, melt butter over medium-low heat.
- Add olive oil and garlic; cook until the garlic softens (about 2-3 minutes).
- Sprinkle in the flour and stir for 2-3 minutes.
- Gradually whisk in chicken stock, then half-and-half, kosher salt, pepper, nutmeg, and Italian seasoning. Stir to combine.
- Increase heat to medium-high and bring to a low boil for 1 minute, stirring often.
- Lower the heat and simmer for 3-4 minutes while stirring constantly.
- Remove from heat and stir in Parmesan until melted.
- In a medium bowl, combine thawed spinach, ricotta, egg, and Italian seasoning. Mix thoroughly with a fork.
- For assembly, layer 1.5 cups of the white sauce on the bottom of the casserole dish, followed by 4 lasagna noodles, a third of the ricotta mixture, chicken, mozzarella, and Parmesan cheese.
- For the second layer, repeat with 1.5 cups white sauce, noodles, and remaining ricotta mixture, chicken, mozzarella, and Parmesan.
- For the third layer, again add 1.5 cups white sauce, noodles, remaining ricotta mixture, chicken, mozzarella, and Parmesan.
- Cover tightly with foil (spraying the underside with cooking spray) and bake for 35 minutes.
- Remove the foil and bake for an additional 15-25 minutes until the cheese is melted and lightly browned.
Notes
Feel free to substitute fresh spinach for frozen if preferred.
Spraying the foil helps prevent sticking to the cheese during baking.
This lasagna can be prepared in advance and baked just before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 560
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 145mg
