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Creamy Chicken and Spinach Lasagna

Close-up of a rich slice of Chicken Lasagna Spinach showing layers of shredded chicken, green spinach, and creamy sauce, topped with browned cheese.
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A recipe for layered lasagna featuring cooked chicken, spinach, and a rich white sauce.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded cooked chicken
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups prepared béchamel sauce (white sauce)
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, nutmeg, and the cooked onion and garlic mixture. Stir in the dried spinach and shredded chicken. Mix well.
  4. Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
  5. Arrange four cooked lasagna noodles over the sauce.
  6. Spread half of the chicken and spinach mixture evenly over the noodles.
  7. Spoon one-third of the remaining béchamel sauce over the chicken mixture and sprinkle with one-third of the mozzarella cheese.
  8. Repeat the layers: four noodles, the remaining chicken mixture, another third of the béchamel sauce, and another third of the mozzarella cheese.
  9. Top with the final four noodles, the remaining béchamel sauce, and the remaining mozzarella cheese.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly.
  11. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a quicker preparation, use store-bought rotisserie chicken for the cooked chicken requirement.
  • If you prefer a slightly tangier flavor, substitute 1/4 cup of the ricotta cheese with cream cheese.
  • To make the béchamel sauce, melt 4 tablespoons of butter, whisk in 4 tablespoons of flour, cook for 1 minute, then gradually whisk in 4 cups of warm milk until thickened. Season with salt and pepper.

Nutrition

Find it online: https://cookerycourier.com/chicken-lasagna-spinach-recipe/