Jamie Oliver Chicken And Spinach Lasagne

You know those days when you want something soul-hugging but not too predictable? That’s when I turn to this white chicken and spinach lasagne. It’s not your usual red sauce lasagne — this one’s creamy, cheesy, and secretly packed with spinach, so you can sort of pretend it’s healthy while you’re digging in for seconds. I first made it on a rainy Tuesday with some leftover roast chicken and a fridge full of odds and ends. One bite in and I knew it was going in the “make this again, immediately” file.

There’s something deeply comforting about layering sauce, pasta, cheese, and more cheese. The smells as it bakes — that bubbling, toasty top layer of mozzarella, the garlic-infused sauce soaking into the noodles — it’s like edible therapy. And if you’re someone who gets nervous about white sauce? Don’t be. This one’s as forgiving as it gets, and honestly? The cream cheese does all the heavy lifting.

Why You’ll Love It

• It’s creamy and indulgent without being over-the-top heavy
• Leftovers reheat like a dream (sometimes even better the next day)
• Hidden spinach = bonus veg, no complaints
• Perfect way to use up leftover or rotisserie chicken
• Feels fancy, but really isn’t — you don’t even need a béchamel
• Works for Sunday dinner, date night, or just feeding your lasagne cravings midweek

Ingredients

For the sauce:

• 3 tbsp butter
• 2 tsp minced garlic
• 3 tbsp flour
• 2½ cups whole milk (or half and half)
• Salt, to taste
• ¼ cup grated Parmesan cheese
• 4 oz cream cheese, softened

For the lasagne:

• ¾ cup ricotta cheese
• 1 egg
• 8 dried lasagne noodles, cooked per packet
• 2 cups cooked chicken, chopped
• 2 cups shredded mozzarella
• ¼ cup grated Parmesan cheese (for layering)
• 4 cups baby spinach leaves

How to Make It

Build the creamy sauce base:

In a medium saucepan over medium heat, melt the butter. Once it’s stopped foaming, stir in the garlic and flour. Cook for 30 seconds (it’ll smell amazing), then slowly whisk in the milk. Bring it to a simmer, whisking now and then, until thickened slightly.

Melt in the magic:

Take the sauce off the heat and stir in the Parmesan, cream cheese, and spinach. Keep stirring gently until the cheese is melted and the spinach wilts. Don’t worry if it looks a little lumpy — it’ll sort itself out in the oven.

Prep the ricotta layer:

In a small bowl, mix together the ricotta and egg until smooth. Set it aside for layering — don’t skip the egg, it helps set things beautifully.

Start the layering dance:

Spoon about ¼ cup of sauce into the base of an oiled 8×8-inch dish. Add two lasagne noodles, then layer on ¼ cup ricotta, ⅔ cup chicken, ⅔ cup mozzarella, 1 tbsp Parmesan, and ½ cup of the sauce. Repeat this two more times.

Finish with flair:

Add your final two noodles, pour over any remaining sauce, and sprinkle the last of the Parmesan on top. Don’t worry if it looks messy — it bakes into something beautiful.

Bake to golden glory:

Pop it in a 400°F oven uncovered for 20–25 minutes, or until it’s bubbling and golden at the edges. Let it cool for at least 15 minutes before slicing — otherwise, you’ll end up with lasagne soup. (Still tasty. Just messier.)

Common Mistakes and How to Dodge Them

Why is my sauce grainy or lumpy?
You may have added the milk too quickly or had the heat too high. Just whisk slowly and be patient — and remember, the cream cheese smooths a lot of sins.

Can I skip the ricotta?
Technically yes, but it helps hold the layers together. If you’re not a fan, try cottage cheese or just add more mozzarella.

My noodles slid all over the place!
Lasagne needs a rest. Give it at least 15–20 minutes out of the oven before slicing.

The spinach made it watery — help?
Make sure to wilt it fully into the sauce. Or use frozen spinach that’s been thawed and squeezed dry like your life depends on it.

Storage and Reheating

• Fridge: Keeps well in a sealed container for 3–4 days
• Freezer: Freeze slices individually or the whole thing (pre-baked or baked, both work)
• Reheating: Microwave is fine, but oven gets that cheese bubbly again — 350°F for 15–20 mins
• Leftovers tip: Heat a square in a non-stick pan with a splash of water, lid on — crispy bottom, gooey top

Frequently Asked Questions

Can I make it ahead of time?
Yes! Assemble the whole thing and keep it in the fridge for up to 2 days before baking. You may need an extra 5–10 minutes in the oven.

Can I use pre-cooked lasagna sheets?
Absolutely — just make sure there’s enough sauce so they soften fully while baking.

What if I don’t have cream cheese?
Use more Parmesan and a splash of cream, or just leave it out — the sauce will still be rich, just not quite as lush.

Can I sneak in other veg?
Sure. Mushrooms, finely chopped broccoli, or even zucchini all work well. Just sauté them first so they don’t water things down.

Nutrition Facts (Per Serving)

• Calories: 578
• Fat: 29g
• Carbs: 40g
• Protein: 38g
• Sodium: 562mg
• Sugar: 8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Saag Recipe
• Jamie Oliver Chicken Fried Rice
• Jamie Oliver Chicken In Tomato Sauce