Marinated chicken and spinach lasagna with creamy cheese sauce
Chicken and spinach lasagna in a creamy cheese sauce. A flavorful, balanced, and easy-to-make homemade recipe, perfect for family meals or a comforting lunch.
Marinated chicken and spinach lasagna
Course: Main, LunchCuisine: International, Italian-inspiredDifficulty: Medie6
servings30
minutes40
minutes449
kcal1
hour10
minutesLasagna… who doesn’t love it?
It’s incredibly versatile, letting you use your favorite ingredient combinations—in my case, cheese and spinach, a classic and winning mix.
I’m a huge fan of pasta dishes, and lasagna is no exception. Since it’s naturally hearty, I wanted a lighter version, so I replaced ground meat with a leaner option. The result? A creamy, balanced, and flavorful lasagna.
The chicken, marinated in yogurt and lemon, stays tender and aromatic, the spinach adds freshness, and the combination of tomato sauce and creamy cheese sauce perfectly ties all the layers together.
This is a recipe I hope you’ll love, one that brings your loved ones together around the table. Let’s get cooking!
Ingredients
- Chicken and Spinach
400 g chicken breast, marinated in yogurt and lemon
200 g fresh or frozen spinach
1 tbsp olive oil
Salt and pepper, to taste
spring onion and garlic (optional)
- Tomato Sauce
350 g tomato passata
1 tbsp olive oil
1 garlic clove, chopped
½ tsp dried basil
Salt and pepper, to taste
- Creamy Cheese Sauce
150 ml cooking cream
100 g cream cheese
30–40 g grated Parmesan
Salt and pepper, to taste
- Assembly
8–10 lasagna sheets
120–150 g grated mozzarella
30–40 g grated Parmesan for topping
Preparation method
- Tips before cooking
For a lighter version, swap cooking cream for a lower-fat alternative. You can use turkey or free-range chicken instead of chicken breast. Frozen spinach works fine if well-drained. For extra flavor, add a pinch of nutmeg to the creamy sauce—it pairs beautifully with the cheese and spinach.
- Cook the chicken breast in a pan with olive oil, seasoning with salt and pepper only if needed. Once browned, set aside to cool, then chop into small cubes.
- Using the same pan, lightly sauté the spinach in a bit of oil. I used frozen spinach, well-drained, together with green onions and garlic, seasoning to taste. After the liquid evaporates, set aside to cool.
- Tomato Sauce
In a separate pan, heat the tomato passata with olive oil and garlic, seasoning to taste. If the sauce is too acidic, add a pinch of sugar. I added about 50–70 ml of warm water to slightly dilute the sauce. Simmer on low heat for 10–15 minutes until it thickens slightly and develops flavor. - Creamy Cheese Sauce
In a bowl, combine the cooking cream, cream cheese, and grated Parmesan. Add the cooked spinach and mix well until smooth. Season with salt and pepper, then fold in the cubed chicken. - Assembling the Lasagna
In a baking dish, spread a thin layer of tomato sauce or creamy sauce, then add a layer of lasagna sheets. Alternate layers until all ingredients are used, adding grated mozzarella between layers.
Make sure the top layer is sauce and cheese. Sprinkle grated Parmesan on top and, if desired, additional mozzarella or a mix of cheeses. - Baking
Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until golden and bubbly. Let rest 10–15 minutes before slicing so the layers set beautifully. - Serve lasagna with a fresh salad or steamed vegetables for a perfect balance. This dish is comforting, creamy, and balanced—perfect for family meals or special lunches.
The tender chicken, fresh spinach, and flavorful sauces blend perfectly, with every layer bringing taste and joy.
I hope you enjoy this recipe as much as I did making it, and that it brings your loved ones together around the table. Share it, savor it, and enjoy!
