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Chicken-and-Spinach-Lasagna-With-Rotisserie-Chicken-Recipe

Chicken and Spinach Lasagna (With Rotisserie Chicken)

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  • Author: Peter
  • Prep Time: NaN minutes
  • Cook Time: 60 minutes
  • Total Time: 0 hours
  • Yield: 10 servings 1x
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Italian

Description

This Chicken and Spinach Lasagna features layers of creamy white sauce, tender chicken, and vibrant spinach, all nestled between sheets of lasagna pasta. It’s perfect for a quick dinner, a healthy meal, or simply comfort food that doesn’t skimp on flavor.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 cups cooked rotisserie chicken
  • 2 cups fresh spinach
  • 15 oz ricotta cheese
  • 3 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375˚F and grease a deep 9×13 pan with butter or non-stick spray.
  2. Melt butter in a deep skillet over medium-low heat.
  3. Add olive oil and garlic; cook until garlic softens, about 2-3 minutes.
  4. Sprinkle in flour, cooking for 2-3 minutes while whisking often.
  5. Gradually whisk in chicken stock and half-and-half, then stir in salt, pepper, nutmeg, and Italian seasoning.
  6. Increase heat to medium-high and bring to a low boil for 1 minute, stirring frequently.
  7. Lower heat to medium-low and simmer for 3-4 minutes, stirring constantly.
  8. Remove from heat; stir in Parmesan until melted.
  9. In a medium bowl, combine thawed spinach, ricotta, egg, and Italian seasoning; mix well with a fork.
  10. Layer 1: Spread 1.5 cups of white sauce at the bottom of the dish, add 4 lasagna noodles, top with 1/3 each of the ricotta mixture, chicken, mozzarella, and Parmesan.
  11. Layer 2: Add another 1.5 cups of white sauce, followed by 4 lasagna noodles and another 1/3 each of the ricotta mixture, chicken, mozzarella, and Parmesan.
  12. Layer 3: Repeat with the final 1.5 cups of white sauce, last 4 lasagna noodles, and the remaining 1/3 each of the ricotta mixture, chicken, mozzarella, and Parmesan.
  13. Cover tightly with foil (spraying the underside with cooking spray) and bake for 35 minutes.
  14. Remove foil and bake for an additional 15-25 minutes until cheese is melted and lightly browned.

Notes

For added flavor, consider using fresh herbs like basil or parsley.
Let the lasagna sit for 10 minutes before serving for easier slicing.
You can substitute low-fat cheese for a lighter version.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg

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Find it online: https://5minbite.com/chicken-and-spinach-lasagna-with-rotisserie-chicken/