White Chicken Zucchini Spinach Lasagna

Sharing is caring!

White chicken zucchini spinach lasagna–a sneaky way to eat a lot of green veggies! This lasagna is decadent and really pretty simple to make. It’s sure to be a favorite! Also, this makes a large 10x 15 lasagna. This post may contain affiliate links.

This is a take on the first meal I ever made for my husband! I was no cook when we first met. However, I knew how to make this, and I tricked him into thinking I could cook…and so he married me. Ha! Not really, but he did like this meal! Even after we were married, I had maybe two meals that I knew how to make well, so we ate this fairly regularly!

One note about this recipe, I use Romano cheese. If you have never used Romano, it stinks. Sort of like Parmesan stinks. Not foul, but definitely a strong smell. My kids always complain when I use it, but they get over it because it tastes really good! I used to make this lasagna with only Mozzarella and Parmesan, but the Romano adds so much creaminess and flavor that I now always use it!

Zucchini

This time of year, I will put zucchini in anything and everything. It is still growing well, and it’s nutritious, so I sneak it into nearly every dish I make. It’s just one of those vegetables that is very adaptable. I used to make this lasagna with only spinach, now I add zucchini and it’s even yummier!

Oven Ready Noodles

I have always used oven ready lasagna noodles. Honestly, I have never cooked the ones that you have to boil first. However, not all oven ready noodles are created equal. The ones in the picture were not our favorite. They were just straight and flat, and kind of small. Check at your grocery store for a brand that has the long noodles with the ruffled edge. They just make a better lasagna. The layers stay in place better, rather than just sliding off.

Jarred or Homemade Sauce

This is entirely up to you. I usually use a jarred sauce when I make this, but will include a made from scratch alfredo sauce recipe just in case you don’t like to use a pre-made sauce.

Alfredo Sauce

This is a pretty simple sauce to make, and really is tasty. I used jarred sauce when I made this. Mainly because I was taking pictures and didn’t want to make any more of a mess. Jarred sauce has its place, especially if you are in a big hurry to get dinner on the table! I used Classico, and it was really tasty! It took 3-15 ounce jars for a lasagna this size.

1 Cup Butter

4 1/2 cups Heavy Cream or half and half

1 head of garlic

2 TBS flour

1 Tsp Salt or garlic salt

1/2 Tsp Pepper

1 1/2 Tsp Italian Seasoning

2 Cups shredded parmesan cheese

1 Cup shredded romano cheese

On medium heat, melt the butter in a heavy bottom medium size pot. Add the minced garlic and cook until aromatic. Whisk in the flour and cook for about 2 minutes. Whisk in the cream, or half and half. Add in the seasoning, salt and pepper. As the sauce begins to thicken after several minutes, add in the cheese. Whisk until it is thick and smooth, about 5 minutes.

Chicken

I always use whole chickens. We raise our own meat, so that is what I have on hand. I cook a whole frozen chicken in the Instant Pot whenever I need chicken for a dish like this or for a casserole. For a frozen chicken in the Instant Pot, I cook it 10 minutes per pound on the poultry setting. I then de-bone it when it is done. For this recipe, I used about three cups of chicken, and saved the rest for another meal.

Alternatively, you could bake or boil a few chicken breasts for this meal.

Assembly

There is certainly no exact science to layering this lasagna. I doubt that I ever do it the same way twice. I am NOT a precise cook. This will turn out fine as long as there is some sauce on each layer over the lasagna noodles. That is how the noodles will cook, and you must have the liquidy sauce over them.

To assemble, start with pouring a bit of sauce in the bottom of your 10×15 baking dish. Next, layer your dry lasagna noodles. Then pour enough sauce to cover the noodles, add some chicken, fresh spinach and shredded zucchini. Top with some mozzarella cheese. Then layer more noodles on. For the next layer, pour a bit of sauce, add the cottage cheese, and top with mozzarella. For the next layer, add the sauce, more chicken, zucchini, spinach, and top with some Romano cheese. Put the final noodle on top, pour sauce over it, and sprinkle with Romano and parmesan cheese.

Spray a sheet of aluminum foil with some cooking spray. Then cover the lasagna and bake at 375 degrees for about 45 minutes. Uncover the lasagna and bake for about 10 more minutes. Let it stand for about 5 minutes before you cut it. Enjoy your white chicken zucchini spinach lasagna!

Printable Recipe

White Chicken Zucchini Spinach Lasagna

Need More Dinner Inspiration?

How to Feed a Large Family…When You are a Lousy Meal Planner

Nourishing and Easy Egg Casserole

Recipe Crispy Oven Fried Chicken

Recipe Tarragon Chicken Salad

Pin It!