Spinach And Chicken Lasagna
Creamy spinach and chicken lasagna combines tender noodles, melted cheese, and savory vegetables, perfect for comforting family dinners or casual gatherings with rich flavors.
Ingredients
- 1/2 cup chopped onion ⓘ
- 3 tablespoons flour ⓘ
- 1 pound Velveeta cheese cubed
- 2 (10 oz.) packages frozen spinach thawed and squeezed dry ⓘ
- 1 (6 oz.) jar sliced mushrooms drained ⓘ
- 1 (14.5 oz.) can whole tomatoes drained and chopped ⓘ
- 8 oz. lasagna noodles cooked and drained ⓘ
- 1 (15 to 16 oz.) carton cottage cheese or Ricotta cheese ⓘ
- 16 oz. shredded Mozzarella cheese ⓘ
Instructions
- In a saucepan, cook onion in butter until tender.
- Stir in flour; cook and stir for 2 minutes.
- Gradually stir in milk, bring to a boil, and cook for 2 minutes until thickened.
- Add Velveeta cheese; cook over low heat until cheese is melted.
- Return to the main dish: layer cooked lasagna noodles, spinach, mushrooms, chopped tomatoes, cottage or Ricotta cheese, and cheese sauce in a baking dish.
- Repeat layers as needed and top with shredded Mozzarella cheese.
- Bake at 375°F (190°C) for about 20-25 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider blending the cottage or Ricotta cheese with a bit of milk before layering. If you're looking for a lighter option, you can swap out the Velveeta for a low-fat cheese alternative. Additionally, using fresh spinach instead of frozen can enhance the flavor. For added seasoning, try incorporating Italian herbs or spices into the cheese sauce.
Serving Suggestions
This Spinach and Chicken Lasagna pairs beautifully with a side salad dressed in Italian vinaigrette for a refreshing contrast. Garlic bread or a classic Minestrone Milan Style soup can complement the meal nicely. For a vegetarian twist, serve alongside some roasted vegetables or a light Basil Pesto pasta.
Storage & Reheating
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in the oven at 350°F (175°C) covered with foil for about 20 minutes, or until heated through. You can also microwave individual portions, ensuring they're heated evenly throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Chicken Lasagna contains roughly 641 calories, with 39g protein, 48g carbohydrates, and 33g fat. It is an excellent source of protein (79% of the Daily Value), calcium (65% of the Daily Value), and vitamin A (47% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1316mg per serving (57% 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 make this lasagna ahead of time?
Yes, you can prepare the lasagna up to a day in advance. Just layer the ingredients in the baking dish, cover it well, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for Velveeta cheese?
If you're looking for a substitute for Velveeta, try using a mix of cream cheese and shredded cheddar. This combination will provide a similar creamy texture and flavor. Alternatively, a good-quality cheese sauce can also work as a replacement.
Is it possible to freeze the lasagna?
Absolutely! You can freeze the assembled lasagna before baking. Just wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before baking it according to the original instructions.
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).