Spicy Chicken Lasagna

Chicken Lasagna
Diana Rattray
  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: 6 Servings
Ratings (5)

This unique chicken lasagna is made with layers of lasagna noodles, green tomatillo salsa and tomato salsa, cilantro, Mexican cheese, spinach, diced tomatoes, and cooked chicken. 

The Tex-Mex flavors make this delicious lasagna an extra-special meal your family will ask for again. 

To cut down on prep time, cook the chicken a day in advance or purchase a rotisserie chicken or fully cooked chicken strips.

What You'll Need

  • 9 lasagna noodles (cooked al dente, drained)
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts
  • Salt and pepper to taste
  • Chili powder to taste
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup tomatillo salsa verde
  • 6 to 8 green onions (thinly sliced)
  • 2 tablespoons fresh cilantro (chopped)
  • 2 cups shredded Mexican cheese blend
  • 1 cup chunky salsa (divided)
  • 10 to 12 ounces frozen spinach (thawed and squeezed dry)
  • 2 large tomatoes (diced)

How to Make It

  1. In a large skillet, heat the olive oil over medium heat. Carefully slice each chicken breast into thinner cutlets or strips.* Sprinkle with salt, pepper, and chili powder and then saute the chicken in the hot oil, turning frequently, until cooked through, about 8 to 10 minutes. Chop the chicken and set aside.
  2. In a medium saucepan, heat butter over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Add the milk and tomatillo salsa and cook, stirring, until thickened. Stir in the green onions, cilantro, and cheese. Taste and add salt and pepper, as needed.
  1. Heat oven to 350 F.
  2. Spread about half of the chunky salsa in a 9-by-13-by-2-inch baking pan. Lay 3 lasagna noodles side-by-side over the salsa layer. Top the lasagna noodles with half of the spinach, half of the cooked chicken, and half of the diced tomatoes.
  3. Spread with about 1 cup of the cheese sauce mixture.
  4. Repeat with 3 more noodles, the remaining spinach, the remaining chicken, and the remaining tomatoes.
  5. Spread with another 1 cup of the cheese sauce mixture.
  6. Top with the remaining noodles and then spread with the remaining chunky salsa and the remaining cheese sauce mixture.
  7. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 to 15 minutes longer.

* To slice a chicken breast half into two cutlets, place a hand on top of the chicken breast half and slice horizontally from the thick end to the thin end.

Reader Comments

"I've made this many times and everyone loves it! I will cook the chicken in my crock pot on low while at work so it's ready to prepare when I get home. This makes easier to prepare after a day's work." Jules

"This was a little involved but not too difficult to make. I substituted Gluten free lasagna noodles for the pasta. My husband loved it! It is in the favorites folder now." Z.G.

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Nutritional Guidelines (per serving)
Calories 878
Total Fat 41 g
Saturated Fat 17 g
Unsaturated Fat 15 g
Cholesterol 126 mg
Sodium 1,421 mg
Carbohydrates 83 g
Dietary Fiber 7 g
Protein 45 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)