Sometimes, when I want to do something different with chicken breast than the classic grilling or salads, I prepare this lasagna with spinach and chicken. I have tested it several times, and it has become my go-to option when I need something hearty but don’t want to use just ground meat or heavy sauces. It’s also quite quick compared to a traditional lasagna, especially if you have the ingredients on hand.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 20 minutes at 200°C
Servings: 4-6
Difficulty: medium
Recipe type: main course, ideal for lunch or dinner
Ingredients
1 package of lasagna sheets (dry, for baking)
5 chicken breast fillets (approx. 500 g)
300 g fresh spinach
150 g cheese
100 g mozzarella
homemade sour cream or sweet cream (amount as needed for layers, see steps)
1 can of chopped tomatoes (400 g)
1 clove of garlic
olive oil
nutmeg
salt
pepper
dried basil
dried oregano
Preparation Method
1. Season the chicken breast with salt and pepper on both sides. Drizzle the fillets with a little olive oil, then grill them on a grill or in a grill pan over medium heat, without adding extra oil. Once cooked, let them cool slightly and cut them into cubes.
2. Wash the spinach well and cut it into thin strips. In the same grill pan (or another, if you prefer), add a tablespoon of olive oil and the minced garlic. Sauté for a minute over low heat to avoid burning. Add the spinach, stir, and cook for 3-4 minutes, just until it wilts and softens. Set aside.
3. For the tomato sauce, heat a tablespoon of olive oil in a saucepan. Add the can of chopped tomatoes, salt, pepper, basil, and oregano to taste. Simmer on low heat for 10 minutes, stirring occasionally. The sauce should be thicker, not watery.
4. Preheat the oven to 200°C.
5. Now it's time to assemble. On the bottom of a heatproof dish, spread 3 tablespoons of sour cream and 3 tablespoons of tomato sauce. Lay down a layer of lasagna sheets. On top, add another 3 tablespoons of sour cream and 3 tablespoons of tomato sauce. Then spread half of the sautéed spinach and half of the cubed chicken. Grate some cheese over this layer and sprinkle a little nutmeg.
6. Repeat the layers: sheets, sour cream, tomato sauce, spinach, chicken, cheese, and a dash of nutmeg, until all ingredients are used up. I usually end up with 4 layers, the last one being just sheets.
7. Finally, cover the last layer of sheets with sour cream, tomato sauce, pieces of mozzarella, and grated cheese. It doesn’t have to be completely covered, just have an even distribution.
8. Place the dish in the preheated oven and bake for 20 minutes or until the top turns golden. If you prefer it more browned, you can leave it a few extra minutes, but be careful not to dry it out too much.
Why I make this recipe often
I prefer it because I can use chicken breast and spinach together, and the result is lighter than classic lasagna. The ingredients are on hand, and assembling it doesn’t take much effort. It can be easily portioned, and the taste is balanced between the sauce, chicken, and cheeses.
Tips and Variations
Tips
If the lasagna sheets are very thick, you can blanch them for 1-2 minutes before assembly.
Don’t overload the dish with too much sauce, so the sheets don’t get too soggy.
Use cheese that melts nicely – not every type works.
Substitutions
Chicken breast can be replaced with leftover roast, cut into cubes.
You can use frozen spinach, well-drained and squeezed.
Cheese can be substituted with a mix of cheeses if needed.
Variations
Add sautéed mushrooms along with the spinach for more texture.
You can add a thin layer of sliced zucchini if you have it on hand.
Serving Ideas
It’s good both hot and at room temperature.
It can be served with a salad of raw vegetables or a small portion of cold pickles.
Frequently Asked Questions
Do the lasagna sheets need to be boiled before assembly?
If they are thin, dry sheets, they do not need to be boiled. If the packaging states otherwise or they seem very thick, they can be blanched for 1-2 minutes.
Can I use frozen spinach?
Yes, as long as it is well-drained after thawing, so it doesn’t release water into the lasagna.
What can I substitute for cheese?
You can use any cheese that melts – for example, cheddar or gouda.
Is it good the next day?
Yes, if you keep it in the fridge and reheat it in the oven or microwave.
Can I add other vegetables?
Yes, mushrooms or zucchini work well, but they need to be sautéed first to avoid releasing water.
Nutritional Values
Approximately, a medium serving (out of 6) has around 350-400 kcal.
Protein: 28-30 g
Carbohydrates: 30-35 g
Fats: 12-15 g
Values vary depending on the amount of sour cream and cheese used. It’s a balanced recipe, suitable for those looking to combine vegetables with lean meat.
Storage and Reheating
Spinach and chicken lasagna can be stored in the fridge, covered, for up to 2 days. Reheating in the oven or microwave works well, but the texture is best on the day of preparation. For portioning, wait for it to cool slightly after baking, so it cuts more nicely.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 20 minutes at 200°C
Servings: 4-6
Difficulty: medium
Recipe type: main course, ideal for lunch or dinner
Ingredients
1 package of lasagna sheets (dry, for baking)
5 chicken breast fillets (approx. 500 g)
300 g fresh spinach
150 g cheese
100 g mozzarella
homemade sour cream or sweet cream (amount as needed for layers, see steps)
1 can of chopped tomatoes (400 g)
1 clove of garlic
olive oil
nutmeg
salt
pepper
dried basil
dried oregano
Preparation Method
1. Season the chicken breast with salt and pepper on both sides. Drizzle the fillets with a little olive oil, then grill them on a grill or in a grill pan over medium heat, without adding extra oil. Once cooked, let them cool slightly and cut them into cubes.
2. Wash the spinach well and cut it into thin strips. In the same grill pan (or another, if you prefer), add a tablespoon of olive oil and the minced garlic. Sauté for a minute over low heat to avoid burning. Add the spinach, stir, and cook for 3-4 minutes, just until it wilts and softens. Set aside.
3. For the tomato sauce, heat a tablespoon of olive oil in a saucepan. Add the can of chopped tomatoes, salt, pepper, basil, and oregano to taste. Simmer on low heat for 10 minutes, stirring occasionally. The sauce should be thicker, not watery.
4. Preheat the oven to 200°C.
5. Now it's time to assemble. On the bottom of a heatproof dish, spread 3 tablespoons of sour cream and 3 tablespoons of tomato sauce. Lay down a layer of lasagna sheets. On top, add another 3 tablespoons of sour cream and 3 tablespoons of tomato sauce. Then spread half of the sautéed spinach and half of the cubed chicken. Grate some cheese over this layer and sprinkle a little nutmeg.
6. Repeat the layers: sheets, sour cream, tomato sauce, spinach, chicken, cheese, and a dash of nutmeg, until all ingredients are used up. I usually end up with 4 layers, the last one being just sheets.
7. Finally, cover the last layer of sheets with sour cream, tomato sauce, pieces of mozzarella, and grated cheese. It doesn’t have to be completely covered, just have an even distribution.
8. Place the dish in the preheated oven and bake for 20 minutes or until the top turns golden. If you prefer it more browned, you can leave it a few extra minutes, but be careful not to dry it out too much.
Why I make this recipe often
I prefer it because I can use chicken breast and spinach together, and the result is lighter than classic lasagna. The ingredients are on hand, and assembling it doesn’t take much effort. It can be easily portioned, and the taste is balanced between the sauce, chicken, and cheeses.
Tips and Variations
Tips
If the lasagna sheets are very thick, you can blanch them for 1-2 minutes before assembly.
Don’t overload the dish with too much sauce, so the sheets don’t get too soggy.
Use cheese that melts nicely – not every type works.
Substitutions
Chicken breast can be replaced with leftover roast, cut into cubes.
You can use frozen spinach, well-drained and squeezed.
Cheese can be substituted with a mix of cheeses if needed.
Variations
Add sautéed mushrooms along with the spinach for more texture.
You can add a thin layer of sliced zucchini if you have it on hand.
Serving Ideas
It’s good both hot and at room temperature.
It can be served with a salad of raw vegetables or a small portion of cold pickles.
Frequently Asked Questions
Do the lasagna sheets need to be boiled before assembly?
If they are thin, dry sheets, they do not need to be boiled. If the packaging states otherwise or they seem very thick, they can be blanched for 1-2 minutes.
Can I use frozen spinach?
Yes, as long as it is well-drained after thawing, so it doesn’t release water into the lasagna.
What can I substitute for cheese?
You can use any cheese that melts – for example, cheddar or gouda.
Is it good the next day?
Yes, if you keep it in the fridge and reheat it in the oven or microwave.
Can I add other vegetables?
Yes, mushrooms or zucchini work well, but they need to be sautéed first to avoid releasing water.
Nutritional Values
Approximately, a medium serving (out of 6) has around 350-400 kcal.
Protein: 28-30 g
Carbohydrates: 30-35 g
Fats: 12-15 g
Values vary depending on the amount of sour cream and cheese used. It’s a balanced recipe, suitable for those looking to combine vegetables with lean meat.
Storage and Reheating
Spinach and chicken lasagna can be stored in the fridge, covered, for up to 2 days. Reheating in the oven or microwave works well, but the texture is best on the day of preparation. For portioning, wait for it to cool slightly after baking, so it cuts more nicely.