Chicken And Spinach Lasagna
Creamy chicken and spinach lasagna layered with cheeses and herbs, offering rich flavors and a satisfying texture, perfect for family dinners or entertaining guests.
Ingredients
- 1 Tbsp butter ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup sliced mushrooms ⓘ
- 1 cup Ricotta cheese ⓘ
- 1 cup cottage cheese
- 1/2 cup butter ⓘ
- 2 cloves garlic ⓘ
- 1/2 cup flour ⓘ
- 1 tsp salt ⓘ
- 2 cups milk ⓘ
- 2 cups chicken broth ⓘ
- 2 cups shredded Mozzarella ⓘ
- 1/2 cup grated Parmesan ⓘ
- 1 tsp basil ⓘ
- 1/2 tsp oregano ⓘ
- 3 to 4 cups chopped cooked chicken ⓘ
- 2 packages (10 oz each) frozen chopped spinach, thawed and well drained ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
Instructions
- Saute onion and mushrooms in 1 tablespoon butter and set aside.
- In a small bowl, mix together Ricotta and cottage cheeses and set aside.
- Melt butter in a large saucepan and add garlic. Saute for 1 minute.
- Stir in flour and salt.
- Cook until bubbly.
- Add milk and chicken broth.
- Cook until thickened, stirring frequently.
- Remove from heat and add shredded Mozzarella, grated Parmesan, basil, and oregano. Stir until cheese is melted.
- Add the onion and mushroom mixture into the sauce.
- Spoon a small amount of sauce into a 9 x 13-inch pan.
- Layer noodles over the sauce.
- Spread a layer of cheese mixture over the noodles.
- Add a layer of chopped cooked spinach.
- Add a layer of cooked chicken.
- Repeat layers, ending with a layer of sauce on top.
- Top with remaining grated Parmesan cheese.
- Bake at 350°F (175°C) for 45 minutes.
- Let stand for 15 minutes before serving.
Tips & Substitutions
For added flavor, consider sautéing some spinach with the onion and mushrooms. To lighten the dish, you can substitute half of the Ricotta with Greek yogurt. If you prefer a vegetarian option, swap the chicken for additional vegetables from the Vegetable Lasagne (Low-Fat) recipe. Don't forget to season each layer for maximum taste.
Serving Suggestions
Serve the Chicken And Spinach Lasagna with a fresh salad and crusty garlic bread for a complete meal. A light, zesty vinaigrette pairs well, enhancing the dish's flavors. For a delightful pairing, consider serving it alongside Italian recipes like Lemon Chicken Fettuccine or a simple side of steamed vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 25-30 minutes. You can also microwave individual portions for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Spinach Lasagna contains roughly 861 calories, with 23g protein, 48g carbohydrates, and 66g fat. It is an excellent source of iron (58% of the Daily Value), calcium (58% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1810mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use no-boil lasagna noodles?
Yes, no-boil lasagna noodles can be used in this recipe. Just ensure you add extra moisture to the sauce to compensate for the noodles absorbing liquid during baking. This will help keep your lasagna creamy and prevent it from drying out.
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and store it in the refrigerator. Just remember to add an extra 10-15 minutes to the baking time if baking from cold. This makes it a convenient option for busy weeknights or entertaining.
What can I substitute for the chicken?
If you're looking for a substitute for chicken, shredded turkey works well. Alternatively, you could use chickpeas or lentils for a vegetarian option. This keeps the dish hearty while catering to different dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).