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Chicken & Spinach Lasagna

A delightful twist on the traditional lasagna, combining rich layers with shredded chicken and fresh spinach, creating a comforting meal that's perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Lasagna Assembly
  • 12 oz Lasagna noodles Regular or gluten-free noodles.
  • 2 cups Cooked chicken, shredded Use pre-cooked or rotisserie chicken.
  • 4 cups Fresh spinach Washed and chopped.
  • 15 oz Ricotta cheese Could substitute with cottage cheese for lower fat.
  • 2 cups Mozzarella cheese, shredded For layering and topping.
  • 1 cup Parmesan cheese, grated For topping.
  • 28 oz Marinara sauce Store-bought or homemade.
Sauté Ingredients
  • 2 tbsp Olive oil For sautéing.
  • 4 cloves Garlic, minced Adds flavor.
  • 1 medium Onion, chopped For depth of flavor.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black pepper Adjust to taste.
  • 1 tbsp Italian seasoning For added herb flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat and sauté garlic and onion until softened.
  3. Add spinach and cook until wilted.
  4. In a bowl, mix ricotta cheese, shredded chicken, sautéed spinach, Italian seasoning, salt, and pepper.
Assembly
  1. In a baking dish, spread a layer of marinara sauce on the bottom.
  2. Place a layer of lasagna noodles over the sauce.
  3. Spread a layer of the ricotta-chicken-spinach mixture over the noodles.
  4. Add a layer of mozzarella cheese and then another layer of marinara sauce.
  5. Repeat layers until all ingredients are used, finishing with a layer of noodles topped with marinara and mozzarella.
  6. Sprinkle with Parmesan cheese.
Baking
  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly.
  3. Let cool for a few minutes before serving.

Notes

Serve hot with a green salad and pair with a glass of red wine. For meal prep, portion accordingly after cooking and store for the week. Can freeze for up to 3 months.