Print Friendly, PDF & Email

This chicken and spinach lasagna dish happened because I had a bag of mozzarella cheese leftover in the fridge and had no idea what I was going to use it in. We already had my homemade pizza a few nights ago, and I didn’t feel in a baked ziti mood so, chicken and spinach lasagna to the rescue. I started thinking about it on the drive home and decided a sour cream sauce using mozzarella cheese would taste great with chicken and spinach on some lasagna noodles. The recipe that I came up with turned out great! I will be adding it to my book in progress and probably continue to come up with different variations 🙂 because I’m always playing around with my food that way.  

Chicken and Spinach Lasagna

Yield = 9 x 13 pan of Lasagna


Prepare the lasagna noodles as per the box instructions.  In a stockpot boil chicken breast in 4-6 qts of water until done. In a saucepan, place a little bit of water and wilt the raw spinach. Remove from pan and set aside. Next, melt the 3 TBS butter in the saucepan and stir in the ¼ cup of flour – making a paste. Stir in the 4 cups of chicken stock from the boiled chicken pot a little at a time. Continue to stir to remove any lumps. Once smooth, stir in 1 ½ cups of the cheese until the cheese melts. Remove from heat and stir in the tsp of salt and the 1 cup of sour cream. Add cubed chicken and the wilted spinach to the mixture. 

Spray a 9 x 13 baking dish with cooking spray.  Layer the lasagna noodles and the chicken mixture. (I usually make four layers). Top with ½ cup mozzarella. Bake in a 350-degree oven for 20 minutes. For another easy and tasty lasagna dish try my Easy Lasagna Casserole!


Maurie Kay

Leave a Reply