Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna delivers layers of tender chicken, fresh spinach, creamy cheese, and an alfredo sauce that comes together in this comforting homemade lasagna. Baked until golden and bubbly, it’s a deliciously satisfying meal that’s perfect for family dinners, special gatherings, or an easy make-ahead entrée.

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Chicken Spinach Lasagna

Serving Size and Yield

• Yield: 8 servings

• Serving Size: 1 slice (approximately 1/8 of the 9"x13" pan)

• Prep and cooking time 45 minutes

Ingredients

• 6 lasagna noodles (no-boil or regular)

• 2 cups of cooked chicken breast, shredded or diced

• 2 tablespoons of olive oil

• 3 cloves garlic, minced

• 1 medium onion, diced

• 8-10 ounces fresh spinach, washed and roughly chopped

• 1 (15 oz) container of ricotta cheese

• 1 egg

• 2 cups shredded mozzarella cheese, or more if desired

• 1 cup grated Parmesan cheese, divided

• 2 cups Alfredo sauce (store-bought or homemade)

• Salt and pepper to taste

• 1 teaspoon Italian seasoning

  
  

Method

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in a large skillet over medium heat.

3. Add onion and garlic; sauté until fragrant and soft, about 2 minutes.

4. Add the fresh spinach and cook, stirring, until wilted and any excess moisture has evaporated, for about 2-3 minutes.

5. Stir in the cooked chicken. Season with salt, pepper, and Italian seasoning.

6. Cook for another 2 minutes until well combined. Remove from heat.

7. In a bowl, combine ricotta cheese, egg, and 1/2 cup Parmesan cheese. Mix well.

8. Spread 1/2 cup Alfredo sauce on the bottom of a 9"x13" baking dish.

9. Layer 3 lasagna noodles over the sauce.

10. Spread half of the ricotta mixture over noodles.

11. Top with half of the chicken-spinach mixture.

12. Sprinkle with 1/3 of the mozzarella cheese.

13. Drizzle 2/3 cup Alfredo sauce over the layer.

14. If you want to build more layers, repeat layers once more (noodles, ricotta, chicken-spinach, mozzarella, Alfredo). But you will need to cook more noodles to do this

15. Finish with a final layer of noodles, remaining Alfredo sauce, remaining mozzarella, and the rest of the Parmesan cheese.

16. Cover the dish with aluminum foil and bake for 25 minutes.

17. Remove foil and bake an additional 10-15 minutes, or until bubbly and golden on top.

18. Let lasagna rest for 10 minutes before slicing.

19. Garnish with fresh basil or parsley if desired.

Tips

• Substitute cottage cheese for ricotta for a lighter option.

• Use rotisserie chicken for convenience.

• Add mushrooms or bell peppers for extra vegetables.

• For some spice add red pepper flakes

Serving Suggestions

• Pair with garlic bread and a crisp Caesar salad.

• Enjoy leftovers for lunch or dinner—lasagna tastes even better the next day!

• Storage

• Store the completely cooled leftovers covered in the refrigerator for up to 4 days.

Mediterranean Blend Seasonings

$6.95

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