Chicken and Spinach Lasagna (With Rotisserie Chicken)

There’s something undeniably comforting about a warm dish of lasagna, and when you add rotisserie chicken and spinach into the mix, it transforms into an easy weeknight dinner that’s as nutritious as it is satisfying. Layered with creamy ricotta, seasoned chicken, and vibrant green spinach, this dish promises an indulgent experience without the fuss of traditional recipes. It’s perfect for a cozy family gathering or even a fancy get-together with friends, allowing you to enjoy traditional Italian flavors without hours spent in the kitchen.

I vividly remember the first time I made Chicken and Spinach Lasagna. It was a chilly evening, and I was craving something hearty yet fresh. It quickly became a hit in our household, with elements of classic lasagna but a healthier twist that my family loved. The beauty of using rotisserie chicken is not only the time saved, but the deeply seasoned meat adds wonderful flavor to each bite. I can assure you, once you try this version, you’ll be tempted to make it again and again!

How to Make Chicken and Spinach Lasagna (With Rotisserie Chicken)

1. Preheat your oven: Set it to 375°F (190°C) and let it warm up while you prep.
2. Cook the noodles: If you’re using regular lasagna noodles, cook them according to package directions until al dente. Drain and set aside.
3. Prepare the filling: In a large bowl, mix together the shredded rotisserie chicken, fresh spinach, ricotta cheese, 1 cup of mozzarella cheese, garlic powder, and a pinch of salt and pepper. This mixture will provide a flavorful and creamy center.
4. Spread the sauce: In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. This helps prevent the noodles from sticking.
5. Layer the lasagna: Place three lasagna noodles on the sauce, followed by half of the chicken and spinach mixture. Spoon more marinara sauce on top and sprinkle a third of the remaining mozzarella cheese. Repeat this layering until you finish with a top layer of noodles, marinara, and the remaining mozzarella and Parmesan cheese.
6. Bake the lasagna: Cover the dish with aluminum foil (avoid touching the cheese), and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbling and golden.
7. Let it rest: After removing from the oven, allow the lasagna to sit for at least 10 minutes before slicing. This helps the layers set so you can get a nice clean piece.

Storing & Reheating

If you have leftover Chicken and Spinach Lasagna, it can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just keep it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 25-30 minutes, covered with foil to retain moisture. The texture may be a bit different after freezing, so adding a sprinkle of water can help refresh it during reheating.

While this Chicken and Spinach Lasagna might seem a bit indulgent, it’s packed with wholesome ingredients. Filling, flavorful, and comforting, it’s your ticket to a delicious meal on the table in no time. I encourage you to experiment with the flavors to make it your own—add extra veggies, switch up the cheeses, or even try different herbs.

This recipe marries convenience with flavor, ensuring that every dinner is a hit. I can’t wait for you to try it, and I’m sure you’ll love every cheesy, savory layer. So gather your ingredients, preheat that oven, and enjoy this wonderful dish with your family and friends!

Recipe FAQs

Can I use whole wheat or gluten-free lasagna noodles?

Absolutely! Whole wheat noodles are a nutritious alternative and gluten-free noodles work beautifully as well. Just follow the specific cooking instructions given on the package, especially for gluten-free options, as they may require special handling.

Can I make this lasagna in advance?

Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil to keep it fresh.

Can I add more vegetables to the lasagna?

Certainly! Feel free to include sautéed mushrooms, zucchini, or bell peppers to the filling for added flavor and nutrition. Just make sure to cook them slightly before adding to the mixture to remove excess moisture.

What’s the best way to reheat leftovers?

The best way to reheat lasagna is in the oven. Cover it with foil and warm it at 350°F (175°C) for about 25-30 minutes, or until it’s heated through. If you’re in a hurry, you can microwave individual slices but expect a slight change in texture.

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Chicken and Spinach Lasagna (With Rotisserie Chicken)

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: Italian

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Description

This Chicken and Spinach Lasagna with Rotisserie Chicken is a delightful mix of creamy white sauce and hearty layers. Perfect for a quick dinner or a cozy family meal, it combines key ingredients like spinach and cheese to create a satisfying dish that is sure to please everyone.

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Ingredients

Scale 1x2x3x

• 9 lasagna noodles
• 2 cups rotisserie chicken (shredded)
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 2 cups mozzarella cheese (shredded)
• 1/2 cup grated Parmesan cheese
• 1 jar (about 24 oz) marinara sauce
• 1 teaspoon garlic powder

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Instructions

1. Preheat the oven to 375˚F and grease a deep 9×13 pan with butter or non-stick spray.
2. In a deep skillet, melt the butter over medium-low heat.
3. Add olive oil and garlic, cooking until the garlic softens (about 2-3 minutes).
4. Sprinkle flour over the mixture and cook for 2-3 minutes, whisking frequently.
5. Gradually whisk in chicken stock, followed by half-and-half, salt, pepper, nutmeg, and Italian seasoning. Stir well to combine.
6. Raise the heat to medium-high and bring the sauce to a low boil for 1 minute, stirring often.
7. Lower the heat to medium-low and let it simmer for 3-4 minutes while stirring constantly.
8. Remove from heat and stir in Parmesan cheese until it melts.
9. In a medium bowl, combine thawed spinach, ricotta, egg, and dried Italian seasoning, mixing thoroughly with a fork.
10. Start layering the lasagna by adding 1.5 cups of white sauce to the casserole dish bottom.
11. Place 4 lasagna noodles over the sauce, then layer 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese.
12. Repeat for the second layer, using 1.5 cups white sauce on top of the Parmesan from the first layer, followed by noodles and remaining fillings.
13. For the third layer, add another 1.5 cups white sauce over the last Parmesan layer and repeat with noodles and fillings.
14. Cover tightly with foil (spray the underside first) and bake for 35 minutes.
15. Remove foil and continue baking for an additional 15-25 minutes until the cheese is melted and golden.

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Notes

Using thawed spinach helps to reduce excess moisture in the lasagna.
Feel free to substitute with your favorite cheese or add extra veggies for variation.
Make ahead and refrigerate overnight for flavors to meld before baking.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg

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