Chicken and Spinach Lasagna

Total Time
1 hr 20 min
30 min
50 min
This tasty Italian casserole is a snap to make. The dry pasta will absorb the extra liquid while cooking so you can say goodbye to runny lasagna!


cooking spray

1 spray(s)

store bought marinara sauce

52 oz

olive oil

1 Tbsp

uncooked onion(s)

1 medium, chopped

98% fat-free uncooked chicken breast

1 pound(s)

fat-free ricotta cheese

30 oz

egg white(s)

2 large, lightly beaten

garlic powder

1 tsp

Italian seasoning

1 Tbsp

uncooked lasagna noodles

9 item(s)

chopped frozen spinach

20 oz, thawed and squeezed dry

shredded part-skim mozzarella cheese

1½ cup(s)


  1. Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
  2. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
  3. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
  4. To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
  5. Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.

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