Spicy Chicken Lasagna

Chicken Lasagna
Diana Rattray
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
878 Calories
41g Fat
83g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 878
% Daily Value*
Total Fat 41g 52%
Saturated Fat 17g 87%
Cholesterol 126mg 42%
Sodium 1421mg 62%
Total Carbohydrate 83g 30%
Dietary Fiber 7g 25%
Protein 45g
Calcium 520mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps 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.

  3. Heat oven to 350 F.

  4. 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.

  5. Spread with about 1 cup of the cheese sauce mixture.

  6. Repeat with 3 more noodles, the remaining spinach, the remaining chicken, and the remaining tomatoes.

  7. Spread with another 1 cup of the cheese sauce mixture.

  8. Top with the remaining noodles and then spread with the remaining chunky salsa and the remaining cheese sauce mixture.

  9. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 to 15 minutes longer.