Chicken Lasagna with Spinach
A comforting Chicken Lasagna layered with chicken, spinach, and rich cheeses, perfect for cozy gatherings.
Ingredients
Pasta and Main Ingredients
- 9 sheets Lasagna Noodles Use standard or no-boil noodles, or zucchini slices for a gluten-free option.
- 2 cups Cooked Chicken Breast Shredded or diced; leftover rotisserie chicken or poached chicken recommended.
- 2 cups Spinach Fresh or frozen (thawed and drained) works well.
- 15 ounces Ricotta Cheese Consider using Greek yogurt for a lighter version.
- 2 cups Mozzarella Cheese Shredded; part-skim for fewer calories.
- 1/2 cup Parmesan Cheese Freshly grated preferred.
- 2 cups Marinara Sauce Store-bought or homemade; look for low-sugar options.
- 2 cloves Garlic Minced garlic awakens the senses.
- 1 teaspoon Italian Seasoning This enhances the homemade flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Toss in the spinach, stirring until it wilts down. Season with a pinch of salt and pepper. Remove from heat.
- In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan, and Italian seasoning.
Assembly
- In a baking dish, spread a thin layer of marinara sauce at the base. Place a layer of lasagna noodles on top, followed by half of the shredded chicken and half of the spinach mixture.
- Spread half of the cheese mixture over the chicken and spinach, followed by another layer of marinara sauce. Repeat these layers until all ingredients are used, finishing with a layer of noodles topped with tomato sauce and the remaining mozzarella.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until bubbly and golden.
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
Feel free to add vegetables like mushrooms or zucchini, and spice it up with red pepper flakes. Store leftovers for up to 4 days in an airtight container or freeze for 2-3 months.