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

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

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.

Ingredients

Scale
  • 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

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.

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.

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