chicken lasagna_FP

It’s been awhile since I posted a recipe on my blog. I have to admit that it has been hard to juggle with a newborn, and a constant flow of family and friends visiting to see my baby boy Ike. Finding the time to do everything is a little tricky.

These days I cook big portions so there is enough for at least two days. That way I have more quality time with my boy and my husband. I also try and clean and cut all vegetables during the day so it is easier to put it all together in the evening.


Lasagna is one of the good dishes to make in big portions and I usually compliment it with a big side of salad. I have made this perhaps too many times since Ike was born. I choose chicken over beef just because beef lasagna tends to be too heavy for my belly.

Chicken spinach lasagna
Serves 8
384 calories
24 g
101 g
22 g
25 g
10 g
391 g
1010 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 384
Calories from Fat 196
% Daily Value *
Total Fat 22g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 101mg
Sodium 1010mg
Total Carbohydrates 24g
Dietary Fiber 3g
Sugars 11g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chicken tomato sauce
  1. • 1 pound of ground chicken
  2. • 1 tablespoon of olive oil
  3. • 2 1/2 teaspoons salt
  4. • 1/2 teaspoon pepper
  5. • 1/2 tablespoon olive oil
  6. • 1 medium onion, chopped
  7. • 2 cloves of garlic, minced
  8. • 1 large carrot, shredded
  9. • 24 oz. jar of tomato sauce (I use Rao's homemade tomato basil sauce or marinera sauce)
  10. • ½ - 1 cup of water
  11. • Salt and pepper
Mario Batelli's Béchamel sauce
  1. • 5 tablespoons butter
  2. • 4 tablespoons flour
  3. • 4 cups of milk
  4. • 1/2 teaspoon ground nutmeg
  5. • Salt
Filling, layer and topping
  1. • 10 oz. frozen spinach, thawed
  2. • 1 package of no-boil lasagna pasta
  3. • 4 oz. shredded mozzarella cheese
Chicken tomato sauce directions
  1. 1. Sauté the ground chicken in olive oil in a pan over medium heat while stabbing the chicken into smaller pieces until cooked. Add salt and pepper. Set the chicken aside in a bowl.
  2. 2. Sauté the onion in olive oil on the large pan over medium heat until translucent and then add the shredded carrot, garlic and a little salt and pepper and sauté for another minute.
  3. 3. Pour the tomato sauce and water into the sautéed onions and carrots along with the cooked chicken and let it simmer on low heat for 10 min. Set aside.
Béchamel sauce directions
  1. 1. In a medium pot heat the butter over medium-low heat until melted. Add the flour and whisk until smooth. Continue to cook over medium heat until the mixture turns into a light, golden sandy color, about 6 to 7 minutes.
  2. 2. Meanwhile, heat the milk in a separate pot until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook for 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside.
Assemble lasagna directions
  1. 1. Preheat the oven to 375°F (190°C)
  2. 2. Pour a very thin layer of the chicken tomato sauce in the bottom of a baking dish about 13”x 9” (33cm x 23cm) this prevents the pasta from burning to the bottom.
  3. 3. Add a layer of lasagna noodles and pour a layer of chicken tomato sauce on top, spread some spinach on top in lumps and finish with a layer of Béchamel sauce. Continue to add the layers until everything is used.
  4. 4. Finish the top with shredded cheese. Cover the lasagna with foil to keep the lasagna moist and from burning the cheese.
  5. 5. Bake in the oven for 25 min. Remove the foil and bake for another 15 min or until the cheese turns brown.
  6. 6. Serve the lasagna with a green salad.

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