Chicken Florentine lasagna layers tender chicken, spinach, pasta, and creamy ricotta beneath a golden cheese topping. A simple white sauce keeps the filling moist without overpowering the spinach, while cooked chicken makes this hearty bake practical for a weeknight or make-ahead dinner.
Ingredients
- 9 lasagna noodles (regular, not no-boil)
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt, divided, plus more for pasta water
- ½ teaspoon black pepper, divided
- ½ teaspoon Italian seasoning
- 10 ounces fresh baby spinach
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- ¼ teaspoon ground nutmeg
- 2 cups (16 ounces) ricotta cheese
- 1 large egg
- 2 cups shredded low-moisture mozzarella, divided
- ¾ cup finely grated Parmesan, divided
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Prepare the oven and dish. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch baking dish. Set a large pot of salted water over high heat for the noodles.
- Cook the chicken. Pat the chicken dry and season with ½ teaspoon salt, ¼ teaspoon pepper, and the Italian seasoning. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until the center reaches 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate and rest for 5 minutes, then shred or chop it. Keep raw-chicken utensils and surfaces separate from ready-to-eat ingredients.
- Cook the spinach. Add the remaining tablespoon of oil to the skillet. Add spinach in batches and cook, stirring, until wilted, about 2–3 minutes. Transfer it to a strainer or clean kitchen towel and squeeze out excess liquid once cool enough to handle. Chop roughly. Removing the water helps prevent a loose, soupy lasagna.
- Boil the noodles. Cook the lasagna noodles according to the package directions until just al dente. Drain and lay them flat on a lightly oiled tray or clean kitchen towel so they do not stick together.
- Make the white sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking often, and cook for 4–6 minutes, until thick enough to coat a spoon. Stir in the nutmeg and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Remove from the heat.
- Mix the ricotta filling. In a bowl, combine the ricotta, egg, chopped spinach, 1 cup mozzarella, and ½ cup Parmesan. Fold in the cooked chicken. Mix just until evenly combined.
- Layer the lasagna. Spread about ½ cup white sauce over the bottom of the dish. Arrange 3 noodles in a single layer. Spread half the ricotta-chicken mixture over them, then spoon on about one-third of the remaining sauce. Add 3 more noodles, the rest of the filling, and another third of the sauce. Finish with the last 3 noodles and the remaining sauce. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan.
- Bake and rest. Cover the dish loosely with foil, tenting it so it does not touch the cheese. Bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until bubbling around the edges and golden on top. For food safety, the center should reach 165°F (74°C). Rest for 15 minutes before slicing so the layers can settle. Sprinkle with parsley, if using.
Tips
- Use prepared chicken if convenient. About 3 cups of cooked, shredded chicken works in place of the raw breasts. Skip the chicken-cooking step, and season the cooked chicken lightly if it needs more flavor.
- Squeeze the spinach well. Excess liquid is a common reason creamy lasagna turns watery. Frozen spinach also works: thaw a 10-ounce package completely and squeeze it very dry before using.
- Keep the sauce at a gentle simmer. Whisk as the milk heats, and avoid boiling it hard; steady heat gives a smooth sauce. If it becomes too thick to spread, whisk in a splash of milk.
- Let it rest before cutting. Fifteen minutes makes cleaner portions. Check doneness with a thermometer in the center, not just by judging the browned top.
Serving Suggestions
Serve the lasagna with a crisp green salad dressed with lemon vinaigrette to balance the creamy layers. Roasted broccoli, green beans, or asparagus are good vegetable sides, and garlic bread is useful for catching extra sauce. Because each slice is filling, plan on a modest side portion. A little extra Parmesan and freshly ground black pepper at the table add flavor without changing the bake.
Variations
For a shortcut, use rotisserie chicken, removing the skin and bones before shredding. You can replace some or all of the spinach with well-drained sautéed mushrooms, or add ½ cup chopped sun-dried tomatoes for a tangy note. For a lighter filling, use part-skim ricotta and mozzarella, though the result may be slightly less rich. No-boil noodles can be used if their package directions suit a saucy casserole; check the package and make sure the noodles are fully covered with sauce so they soften evenly. Avoid adding lots of watery vegetables unless you cook and drain them first.
Storage and Reheating
Refrigerate leftover lasagna in a covered container within 2 hours of baking, or within 1 hour if the room is hotter than 90°F (32°C). Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. Reheat individual portions covered in the microwave, or place them in a covered oven-safe dish at 350°F (175°C) until hot throughout; the center should reach 165°F (74°C). Add a spoonful of milk or water before reheating if the sauce seems dry. For longer storage, freeze tightly wrapped portions for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, and do not thaw at room temperature.
Frequently Asked Questions
Can I assemble chicken Florentine lasagna ahead?
Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Since it will start cold, allow extra oven time and confirm that the center reaches 165°F (74°C). If the dish is glass, avoid moving it straight from the refrigerator into a hot oven; follow the dish maker’s temperature guidance.
Can I use frozen spinach?
Yes. Thaw it fully and squeeze out as much liquid as possible before mixing it with the ricotta. A 10-ounce package of frozen spinach is a convenient substitute for the fresh spinach in this recipe.
Why is my lasagna watery?
The most likely cause is spinach that was not drained well. Watery ricotta or vegetables can also contribute. Squeeze the spinach thoroughly, drain any visibly wet ricotta, and avoid adding uncooked vegetables that release liquid during baking.
Can I use no-boil lasagna noodles?
Yes, provided the package allows them to be baked in a saucy casserole. Follow its layering directions, cover every noodle with sauce, and check the center for tender pasta before serving. Different brands absorb liquid differently, so the cooking time may vary.
How do I know the chicken is safely cooked?
Use an instant-read thermometer in the thickest part of each breast; it should read 165°F (74°C). If using leftover or rotisserie chicken, keep it refrigerated until assembly and bake the finished lasagna until its center also reaches 165°F (74°C).