If you’re craving a comforting yet fresh twist on classic lasagna, this Creamy Pesto Chicken Lasagna with Spinach is your new secret weapon. Layers of tender lasagna noodles, shredded chicken, fresh spinach, and a luscious creamy pesto sauce come together to create a dish that’s both rich and vibrant. It’s perfect for family dinners, meal prep, or whenever you want to impress without spending hours in the kitchen. With just nine lasagna noodles and a handful of wholesome ingredients, this recipe is surprisingly simple but delivers big on flavor and texture.
Why It’s My Go-To
This Creamy Pesto Chicken Lasagna with Spinach has earned a special place in my recipe rotation because it balances indulgence and nutrition effortlessly. The creamy pesto sauce adds a bright, herbaceous punch that pairs beautifully with the tender chicken and earthy spinach. Unlike traditional tomato-heavy lasagnas, this version feels lighter but still satisfies those comfort food cravings. Plus, it’s incredibly adaptable—whether you’re looking to add extra veggies or swap out cheeses, this recipe handles tweaks like a champ.
Another reason I love it? It’s a fantastic way to use leftover chicken or meal-prepped batches, turning simple ingredients into something extraordinary. If you’re a fan of dishes like Creamy Pesto Chicken Tortelloni Skillet, this lasagna brings a similar creamy pesto vibe but with a hearty, baked twist.
Ingredient Checklist
- 9 lasagna noodles – cooked according to package instructions
- 2 cups cooked chicken, shredded – rotisserie chicken works beautifully
- 1 cup fresh spinach, chopped – adds color and nutrition
- 1 cup ricotta cheese – for creaminess and body
- 2 cups shredded mozzarella cheese – melty and gooey
- 1/2 cup grated Parmesan cheese – sharp and savory
- 1 cup creamy pesto sauce – homemade or store-bought
- 1 large egg – helps bind the ricotta mixture
- 1 teaspoon garlic powder – for a warm, subtle kick
- 1 teaspoon Italian seasoning – classic herb blend
- Salt and pepper – to taste
Recommended Tools
- Large pot – for boiling lasagna noodles
- Baking dish (9×13 inches) – perfect size for layering
- Mixing bowls – to combine cheeses and chicken
- Whisk or fork – for beating the egg into the ricotta
- Spatula or spoon – for spreading sauce and assembling layers
- Aluminum foil – to cover the dish while baking
Creamy Pesto Chicken Lasagna with Spinach: From Prep to Plate
Step 1: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or baking sheet to avoid sticking.
Step 2: Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy. Fold in the shredded chicken and chopped spinach, ensuring everything is evenly distributed. This mixture will be the rich, creamy layer that contrasts beautifully with the pesto.
Step 3: Assemble the Layers
Preheat your oven to 375°F (190°C). Spread a thin layer of creamy pesto sauce on the bottom of your baking dish. Place three lasagna noodles on top. Spread one-third of the ricotta, chicken, and spinach mixture over the noodles. Drizzle another third of the pesto sauce evenly over the layer. Sprinkle with a generous amount of shredded mozzarella cheese. Repeat this layering process two more times, finishing with a final layer of noodles topped with pesto sauce and the remaining mozzarella and Parmesan cheese.
Step 4: Bake to Perfection
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for about 10 minutes before slicing. This resting time helps the layers set for cleaner servings.
Step 5: Serve and Enjoy
Cut into squares and serve warm. This Creamy Pesto Chicken Lasagna with Spinach pairs wonderfully with a crisp green salad or garlic bread. The creamy texture combined with the fresh pesto and spinach makes every bite a delight.
Tailor It to Your Diet
- Use gluten-free lasagna noodles if you’re gluten-sensitive or prefer a gluten-free option.
- Swap the mozzarella for a plant-based cheese alternative to make it dairy-free.
- Incorporate additional veggies like mushrooms, zucchini, or bell peppers for extra nutrients.
- Try using ground chicken instead of shredded for a different texture.
- Add red pepper flakes or a dash of hot sauce to the pesto for a spicy kick.
Mistakes Even Pros Make
- Skipping the resting time after baking – slicing too soon can cause the lasagna to fall apart.
- Overcooking noodles – they should be just al dente to avoid mushiness after baking.
- Not seasoning the ricotta mixture well – it’s essential to add enough salt, pepper, and herbs for flavor balance.
- Using too much sauce in one layer – it can make the lasagna watery instead of creamy.
Freezer-Friendly Notes
This lasagna freezes beautifully, making it a perfect meal prep option. To freeze, assemble the entire dish but do not bake. Cover tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed, adding an extra 10-15 minutes if baking from frozen.
Reader Q&A
Can I use fresh pesto instead of store-bought?
Absolutely! Fresh pesto will elevate the flavor and make the dish even more vibrant. Just ensure it’s creamy enough or add a little cream or olive oil to maintain the smooth texture.
Is it possible to make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it covered in the fridge. Bake it when you’re ready. Just add a few extra minutes to the baking time since it will be cold from the fridge.
What’s the best way to shred leftover chicken?
The easiest method is to use two forks to pull apart cooked chicken breasts or thighs. Alternatively, you can pulse cooked chicken in a food processor for a finer shred.
Can I substitute spinach with other greens?
Definitely! Kale, Swiss chard, or arugula work well. Just make sure to chop them finely and sauté briefly if they’re tougher greens to soften them before adding to the ricotta mixture.
Cook This Next
- Creamy Turkey And Spinach Lasagna – another cozy, layered dish with a twist on poultry and greens.
- Creamy Pesto Chicken Tortelloni Skillet – a quick, one-pan meal packed with creamy pesto flavor.
Time to Try It
This Creamy Pesto Chicken Lasagna with Spinach is a crowd-pleaser that’s sure to become a favorite in your household. It’s satisfying without being heavy, thanks to the fresh spinach and vibrant pesto. Whether you’re cooking for your family or meal prepping for the week, this dish offers comfort, flavor, and simplicity all in one. So grab your ingredients, fire up the oven, and get ready to enjoy a slice of creamy, cheesy bliss!
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Creamy Pesto Chicken Lasagna with Spinach
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or baking sheet to avoid sticking.
- In a medium bowl, combine the ricotta cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy. Fold in the shredded chicken and chopped spinach, ensuring everything is evenly distributed.
- Preheat your oven to 375°F (190°C). Spread a thin layer of creamy pesto sauce on the bottom of your baking dish. Place three lasagna noodles on top. Spread one-third of the ricotta, chicken, and spinach mixture over the noodles. Drizzle another third of the pesto sauce evenly over the layer. Sprinkle with a generous amount of shredded mozzarella cheese. Repeat this layering process two more times, finishing with a final layer of noodles topped with pesto sauce and the remaining mozzarella and Parmesan cheese.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for about 10 minutes before slicing.
- Cut into squares and serve warm. This lasagna pairs wonderfully with a crisp green salad or garlic bread.
Notes
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Swap mozzarella for plant-based cheese to make it dairy-free.
- Add extra veggies like mushrooms, zucchini, or bell peppers for more nutrients and flavor.
- Let the lasagna rest after baking for cleaner slices and better texture.
- Freeze the unbaked lasagna for up to 3 months; bake with extra time when cooking from frozen.
