High Protein
High Protein Ground Chicken Lasagna keeps dinner simple and satisfying.
I layer tender noodles with marinara, ricotta, spinach, and lean ground chicken. Then I top it all with mozzarella for a classic, hearty bake. These ingredients are easy to find and honestly, they just work.
The ricotta adds a creamy base. Spinach brings a pop of color, and Italian seasoning gives that familiar lasagna flavor.
This Italian dinner fits cozy weekends and reheats well. It feeds a crowd without much extra effort.
When you want a no-drama meal that still feels a bit special at the table, this one’s a dependable option.
Why You’ll Love This High Protein Ground Chicken Lasagna
Balanced and filling
Layers of lean chicken, ricotta, and mozzarella offer satisfying protein in every serving.
Familiar flavors
Classic marinara, Italian seasoning, and gentle garlic keep it comforting and crowd-friendly.
Make-ahead friendly
Assemble earlier in the day, chill, and bake when you’re ready for dinner.
Family sized
An easy bake that serves eight, ideal for leftovers or sharing.
Tips and Tricks
Noodles
Use uncooked noodles as written. Press layers to the edges so the sauce fully hydrates the pasta during baking.
Spinach
Squeeze the spinach very dry. Excess moisture can make the lasagna watery.
Layering
Spread each layer evenly to the corners. Even coverage helps the noodles cook evenly and prevents gaps.
Resting Time
Let the lasagna stand for 10 minutes before slicing. This sets the layers for cleaner cuts.
Pan Coverage
Cover tightly with foil for the first bake. This traps steam so noodles soften properly.
Ingredient Substitutions
Ricotta
Use low-fat cottage cheese blended until smooth for a similar creamy layer.
Mozzarella
Use part-skim provolone or a light Italian blend if mozzarella is unavailable.
Marinara
Use crushed tomatoes seasoned with extra Italian seasoning and a pinch of salt if marinara is out.
Spinach
Use chopped kale that’s steamed and squeezed dry for a similar leafy layer.
Ground Chicken
Use extra-lean ground turkey with the same seasonings if needed.
Serving Suggestions
Serve with a simple green salad, garlic bread, or roasted vegetables. Pair with sparkling water, iced tea, or a light red like Pinot Noir for those who enjoy wine.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
High Protein Chicken and Spinach Lasagna
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 52 ounces fat-free marinara sauce
- 1 tablespoon olive oil
- 1 onion chopped
- 1 pound extra lean ground chicken
- 30 ounces fat-free ricotta cheese
- 2 egg whites lightly beaten
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasonings
- 9 uncooked lasagna noodles
- 20 ounces chopped frozen spinach thawed and squeezed dry
- 1½ cups shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 350ºF.
- Coat a large, deep lasagna pan with cooking spray.
- Measure 2 cups marinara sauce and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and cook, stirring, until almost tender, 3 to 4 minutes.
- Add ground chicken and cook, stirring to break it up, until no longer pink, 4 to 5 minutes.
- Pour the remaining marinara sauce into the skillet and stir to combine.
- In a large bowl, add ricotta, egg whites, garlic powder, and Italian seasoning.
- Using a wire whisk, mix well.
- Place the reserved 2 cups marinara sauce in the bottom of the prepared pan.
- Place 3 uncooked noodles in a single layer over the sauce.
- Spread ⅓ of the ricotta mixture over the noodles.
- Scatter ⅓ of the spinach over the ricotta.
- Sprinkle ⅓ of the mozzarella over the spinach.
- Spoon ⅓ of the chicken-sauce mixture over the cheese.
- Repeat steps 11 to 15 two more times, ending with the chicken and sauce mixture on top.
- Cover the pan tightly with aluminum foil.
- Bake for 20 minutes.
- Uncover the pan.
- Sprinkle the remaining mozzarella over the top.
- Bake until the cheese is melted and the edges are bubbly, about 20 minutes.
- Remove from the oven and let stand for 10 minutes.
- Slice into 8 pieces and serve.
Notes
Nutrition
