High Protein
There’s something about lasagna that just feels like home, and this High Protein White Sauce Chicken Spinach Lasagna takes that comfort to the next level.
Instead of the usual red sauce, this recipe uses a silky, homemade white sauce that adds a creamy touch to every layer. The combination of shredded chicken and fresh spinach makes it both hearty and nourishing and perfect for when you want a meal that’s a little lighter but still filling.
What I love most about this lasagna is how it manages to be satisfying without weighing you down.
You get all the coziness of classic lasagna, but with a high protein twist that makes it great for fueling busy days or feeding a hungry family.
The recipe doesn’t require any fancy ingredients or complicated steps, so it’s easy to pull together on a weekend or even for meal prep during the week.
Using cooked chicken saves time and lets you make the most of leftovers.
It’s one of those dishes you’ll find yourself coming back to again and again, especially when you’re craving something warm from the oven.
Pair it with a crisp green salad or some steamed veggies and you have a balanced dinner that checks all the boxes, comforting, nourishing, and packed with flavor.
Whether you’re cooking for family or just want some leftovers for the next day, this white sauce lasagna has you covered.
Why You’ll Love This High Protein White Sauce Chicken Spinach Lasagna
Packed with Protein
Each serving has a solid amount of protein from the chicken and cheese.
Simple Ingredients
You probably already have everything you need—chicken, spinach, noodles, and basic pantry staples.
Comforting and Filling
The white sauce makes it rich, creamy, and satisfying.
Family Friendly
This lasagna is mild and easy for picky eaters.
Ingredient Substitutions
Noodles
Use no-boil lasagna noodles or whole wheat noodles if preferred.
Cheese
You can swap mozzarella for part-skim ricotta or provolone.
Chicken
Rotisserie chicken works in place of cooked chicken breast.
Milk
Any unsweetened plant-based milk can be used for a dairy-free version.
Tips and Tricks
Layering
Make sure to spread the sauce and filling to the edges for even coverage.
Resting Time
Letting the lasagna rest before slicing helps it set.
Meal Prep
Assemble ahead and refrigerate, then bake when ready.
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 Creamy White Sauce Chicken Lasagna with Spinach
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 9 lasagna noodles cooked and drained
- 2 cups cooked chicken breast shredded
- 2 cups fresh spinach chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups low-fat milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried italian seasoning
- 1½ cups shredded part-skim mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 375°F. Lightly coat a 9 x 13 inch baking dish with nonstick spray.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds.
- Add chopped spinach and cook until just wilted. Remove skillet from heat.
- Stir shredded chicken into the spinach and set aside.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1 minute.
- Slowly pour in milk, whisking until smooth. Continue whisking and cook until sauce thickens, about 5 minutes.
- Stir salt, black pepper, and Italian seasoning into the sauce. Remove from heat.
- Spread a thin layer of sauce on the bottom of the prepared baking dish.
- Place 3 cooked lasagna noodles over the sauce.
- Spread one-third of the chicken and spinach mixture over the noodles.
- Spoon some sauce over the chicken mixture and sprinkle with mozzarella and parmesan.
- Repeat layers two more times, finishing with remaining sauce and cheese on top.
- Cover dish loosely with foil and bake for 30 minutes.
- Remove foil and bake another 15 minutes, until cheese is melted and lightly golden.
- Let rest for 10 minutes before slicing and serving.
Notes
Tips and Tricks
Layering: Make sure to spread the sauce and filling to the edges for even coverage. Resting Time: Letting the lasagna rest before slicing helps it set. Meal Prep: Assemble ahead and refrigerate, then bake when ready.Storing and Reheating
Store – Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze individual slices for up to 2 months. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy.Nutrition
You May Also Like
