Chicken And Spinach Ricotta Lasagna Bake

Name: Chicken And Spinach Ricotta Lasagna Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 24 oz marinara sauce; 1.5 lbs boneless, skinless chicken breasts, thinly sliced; black pepper, to taste; garlic powder, to taste; salt, to taste; 15 oz ricotta cheese; 1 large egg; 10 oz frozen chopped spinach, thawed and squeezed dry; 1.5 cups shredded mozzarella cheese; 1 tbsp fresh parsley, chopped for garnish

This one-pan chicken and spinach ricotta lasagna bake layers tender sliced chicken breasts with a creamy ricotta-spinach filling, marinara sauce, and melted mozzarella for an easy, comforting weeknight meal without traditional pasta sheets.

🌍Italian-American 🏷️Chicken bake 🏷️Casserole 🏷️Lasagna-style 🏷️Spinach ricotta chicken Easy dinner

🏷️

🏷️Weeknight meal

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

24 oz marinara sauce
1.5 lbs boneless, skinless chicken breasts, thinly sliced
black pepper, to taste
garlic powder, to taste
salt, to taste
15 oz ricotta cheese
1 large egg
10 oz frozen chopped spinach, thawed and squeezed dry
1.5 cups shredded mozzarella cheese
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Pour about half of the marinara sauce into the bottom of a 9x13 inch baking dish.
2
Arrange the thinly sliced chicken breasts in a single layer over the sauce.
3
Season the chicken with salt, black pepper, and garlic powder.
4
In a medium bowl, combine the ricotta cheese and egg.
5
Add the thawed and squeezed spinach to the ricotta mixture and stir until well combined.
6
Spoon the spinach-ricotta mixture evenly over each chicken breast.
7
Top with the remaining marinara sauce.
8
Sprinkle the shredded mozzarella cheese evenly over the top.
9
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly browned.
10
Let the dish rest for a few minutes before serving. Garnish with fresh parsley if desired.

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Tips & Notes

Pro tips

Squeeze thawed spinach dry in a clean kitchen towel to prevent excess moisture that can make the bake watery.
Slice chicken breasts thinly and evenly (about ¼-inch) for consistent cooking; pound with a mallet if needed.
Mix the egg into the ricotta filling thoroughly to bind the layers and improve texture.
Cover the bake with foil for the first 20-25 minutes to prevent the mozzarella from browning too quickly before the chicken cooks through.

Substitutions

Marinara sauce → vodka sauce or Alfredo sauce (changes flavor profile significantly)
Mozzarella → a blend of mozzarella and Parmesan (adds sharper flavor)
Boneless chicken breasts → boneless, skinless thighs (increases juiciness but requires 5-10 extra minutes)

Storage & make-ahead

Cover and refrigerate leftovers for up to 4 days; reheat covered at 350°F for 15-20 minutes until warmed through. Can be assembled and frozen up to 2 months before baking.