Whole Wheat Chicken Spinach Lasagna

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Today is just one of those days.

Those days that fill your heart up to the brim, and make you wonder how one person can be so blessed.

It started off with lots of wake-up smiles from my 3 month old boy. I love being there to watch his sleepy eyes open, look around, and see my face. Then they get squinty because his massive smiling cheeks push them closed. His joy is usually too much, and he buries his head back down into his chubby hands, which are a joy to behold as well, with dimples at the start of every finger and creases at the wrists. If that’s not the best start to a day, I don’t know what is. Is it humanly possible to have a bad day when a squinty-eyed baby smile is before you? I think not.

After some fun morning play time, sweet squinty-eyed smiley boy took a nap. I had my coffee, watched the snow fall softly and peacefully outside, felt the heat of the warm fire, and had some quiet time reading a chapter of Forgotten God by Francis Chan. Highly recommend it!

Then it was time for more snuggles with Mr. Adorable, a workout (with him in the swing…he is quite entertained by any workout involving jumping), and time to experiment in the kitchen.

Whole Wheat Chicken Spinach Lasagna

I was beyond thrilled when I saw the whole wheat lasagna noodles in the grocery store. Why had I never thought of this before? I snatched them up, and am so glad I did. I’ve always been a fan of lasagna, but these added a hearty texture, a new depth of flavor, and a health boost to an already amazing culinary creation. Don’t know who first thought up lasagna, but I like them a lot. 🙂

I have been wanting to try a chicken and spinach lasagna for a while now, and since I had a ridiculous amount of spinach in my fridge that needed to get used up, now seemed like the perfect time.

Start off by sauteing up some chicken sprinkled with salt, pepper and garlic powder.

Love the golden color. Yum.

Mix together cottage cheese, ricotta cheese, eggs and some parsley (forgot to add it to the picture. Whoops!)

Get out your whole wheat lasagna noodles. Love.

Mix up a sauce using two cans of tomato sauce, 4 big spoonfuls of minced garlic, dried oregano and dried basil. Spoon some of it onto the bottom of a 9×13 inch pan.

Top with a layer of uncooked noodles, breaking into pieces as needed to cover the sauce.

Add a layer of the ricotta/cottage cheese mixture.

A layer of spinach, and…

half of the chicken.

Repeat the layers. On the second chicken part, I added mushrooms.

On the last layer, put the noodles under the sauce so they cook when in the oven. Top with a thin layer of mozzarella cheese.

Cook at 375°F for 25 minutes, covered with foil, then another 25 minutes without the foil.

Let cool for a few minutes and enjoy! It’s super delicious with a garnish of fresh basil too.


  • 2 chicken breasts, cut in small cubes
  • pinch of salt
  • ground black pepper, to taste
  • garlic powder, to taste
  • 15 oz low fat ricotta cheese
  • 1 1/2 cups low fat cottage cheese
  • 2 eggs
  • 2 Tbsp dried parsley
  • 2 cans tomato sauce
  • 4 heaping spoonfuls minced garlic, or to taste (I LOVE garlic, so I tend to add a lot)
  • 2 Tbsp dried parsley
  • 2 Tbsp dried oregano
  • Fresh spinach
  • Fresh mushrooms
  • Whole wheat lasagna noodles
  • Shredded mozzarella cheese


  1. Preheat oven to 375°F
  2. Saute chicken (sprinkled with salt, pepper and garlic powder) in a dry pan over medium high heat.
  3. Mix together ricotta, cottage cheese, eggs and parsley. Set aside.
  4. In another bowl, mix together tomato sauce, garlic and herbs. Set aside.
  5. In a 9×13 inch pan, spread some of the tomato mixture.Top with lasagna noodles, then the ricotta/cottage cheese mixture, then spinach, and finally chicken. Repeat.
  6. On the second layer of chicken, add some mushrooms, followed by noodles, the last of the tomato sauce and a thin layer of mozzarella cheese.
  7. Spray the underside of tin foil with cooking spray. This will keep the cheese from sticking to it when you take it off. Cover the lasagna with foil, sprayed side down.
  8. Cook in preheated oven for 25 minutes, then remove foil and bake 25 more minutes.
  9. Let cool slightly before slicing.
  10. Garnish with fresh basil, if desired.
  11. Enjoy!

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