Best 16 Chicken Spinach Lasagna Recipes

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Welcome to the world of culinary delight, where flavors dance on your palate and aromas fill the air! In this article, we present to you a sensational dish that combines the richness of chicken, the freshness of spinach, and the delectable layers of lasagna. Get ready to embark on a taste adventure like never before!

Our mouthwatering Chicken Spinach Lasagna is a symphony of flavors and textures that will tantalize your taste buds from the very first bite. This delectable dish features layers of tender chicken, sautéed spinach, creamy béchamel sauce, and gooey mozzarella cheese, all encased in perfectly cooked lasagna sheets. With its vibrant green spinach and golden-brown cheese topping, this lasagna is a visual masterpiece that will impress your family and friends.

But wait, there's more! This article offers not one, but two irresistible lasagna recipes that will cater to your every craving. Along with the classic Chicken Spinach Lasagna, we also present a Vegetarian Spinach Lasagna for those who prefer a meatless option. This equally delectable lasagna bursts with the flavors of spinach, mushrooms, zucchini, and a rich tomato sauce, making it a delightful choice for vegetarians and meat-lovers alike.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can create these culinary masterpieces with confidence. We've included helpful tips and tricks to guide you through the process, from preparing the ingredients to assembling and baking the lasagna. With our detailed recipes, you can easily bring the flavors of Italy into your own kitchen and create a memorable dining experience.

Let's cook with our recipes!

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

A different, yet wonderful twist on normal lasagna!

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  • In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  • Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  • Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  • Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g

CHICKEN LASAGNA WITH SPINACH



Chicken Lasagna with Spinach image

My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.

Provided by Crystal

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 16

Number Of Ingredients 21

8 tablespoons butter, divided
1 tablespoon olive oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
12 fresh mushrooms, sliced
½ cup chopped onion
8 cloves garlic, minced, divided
salt, divided
¾ teaspoon ground black pepper, divided
1 (16 ounce) package lasagna noodles
3 (9 ounce) packages fresh spinach
2 cups whipping cream
2 cups half-and-half
2 teaspoons onion powder
1 teaspoon crushed dried sage
1 bay leaf
cooking spray (such as Pam®)
¼ cup all-purpose flour
3 ½ cups shredded Parmesan cheese, divided
⅛ teaspoon ground nutmeg
1 (32 ounce) container ricotta cheese
4 cups shredded mozzarella cheese, divided

Steps:

  • Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
  • While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
  • Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
  • Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
  • Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
  • Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA



Chicken, Mushroom and Spinach Alfredo Lasagna image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
  • Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
  • Preheat the oven to 375 degrees F.
  • Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

CHICKEN SPINACH LASAGNA



Chicken Spinach Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

CHICKEN AND SPINACH LASAGNA



Chicken and Spinach Lasagna image

This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.

Provided by teekie

Categories     Chicken

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

6 pieces lasagna noodles, uncooked
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups cooked chicken breast halves, chopped
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 cups skim milk
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese
1 beaten egg
1/2 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • In a medium saucepan, cook onion in butter until tender.
  • Stir in cornstarch, basil, garlic powder and nutmeg.
  • Add milk all at once.
  • Cook and stir until thickened and bubbly; stir in spinach.
  • In medium bowl, stir in together Ricotta and egg.
  • Add mozzarella and half of parmesan; mix well.
  • Preheat oven to 350 degrees.
  • Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
  • Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
  • Repeat layers.
  • Top with remaining Parmesan cheese.
  • Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
  • Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!

CHICKEN SPINACH LASAGNA CASSEROLE



Chicken Spinach Lasagna Casserole image

This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!

Provided by MARIA MAC

Categories     One Dish Meal

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 15

1 (10 ounce) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups cheddar cheese, grated
1/3 cup onion, chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup parmesan cheese, grated
1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
  • Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
  • Spread half of the spinach mixture over noodles.
  • Place another layer of noodles on top and cover with remaining spinach mixture.
  • Sprinkle parmesan cheese, then pecans on top.
  • Bake for 1 hour.

Nutrition Facts : Calories 530.4, Fat 36.6, SaturatedFat 13.9, Cholesterol 84.4, Sodium 1036.2, Carbohydrate 24.9, Fiber 3.3, Sugar 4.3, Protein 27.6

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!

Provided by Texaspollock

Categories     One Dish Meal

Time 1h30m

Yield 9-12 serving(s)

Number Of Ingredients 13

12 cooked lasagna noodles
1 lb diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars alfredo sauce (reserve 1 cup)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1/2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375.
  • Cook noodles.
  • Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
  • In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
  • Spray a deep 13"X 9" lasagna pan with cooking spray.
  • Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
  • Cover with foil and bake for 1 hour.
  • Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 331.4, Fat 20.9, SaturatedFat 10.4, Cholesterol 124.1, Sodium 749.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2, Protein 30.9

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS



Spinach-Chicken Alfredo Lasagna Roll Ups image

If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

8 lasagna noodles, cooked, tossed with
2 tablespoons oil, to prevent sticking
3 tablespoons butter or 3 tablespoons oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (can use less)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)
2 cups cooked chicken, finely chopped (can use more)
3 cups ricotta cheese
2 cups shredded mozzarella cheese (can use 1-1/2 cups if desired)
1/3 cup grated parmesan cheese
1 teaspoon seasoning salt (or to taste, or use 1/2 teaspoon white salt)
1 small egg, slightly beaten
1 pinch nutmeg (use very small pinch!)
black pepper (to taste)
2 1/2 cups prepared alfredo sauce (see Kittencal's Alfredo Sauce)
1 cup grated mozzarella cheese (or to taste)

Steps:

  • Set oven to 350 degrees F.
  • Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
  • In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
  • Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
  • Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
  • Place the cooked noodles on a wax paper lined flat surface.
  • Evenly divide the ricotta mixute into eight scoops on to a plate.
  • Spread about half of the alfredo sauce into the bottom of the baking dish.
  • Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
  • Roll up starting at the short end.
  • Place seam side down on top of the sauce.
  • Repeat same method with remaining 7 noodles.
  • Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
  • Cover with foil and bake for about 30 minutes or until hot and bubbly.

CHICKEN, SPINACH, MUSHROOM, & CHEESE LASAGNA CASSEROLE



Chicken, Spinach, Mushroom, & Cheese Lasagna Casserole image

Basically a creamy lasagna made with chicken, chopped spinach, mushrooms & cheese. You can prepare this in a deep quiche' dish by breaking up the noodles if you want a more formal presentation.

Provided by BlondieItaliana

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon butter
3 (6 ounce) skinless chicken breasts (diced chicken breasts)
1/4 cup onion, chopped
1 (8 ounce) package mushrooms (sliced fresh baby portobello recommended)
1 (10 3/4 ounce) can cream of mushroom soup
2 tablespoons cream cheese
1 (8 ounce) container sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 350°. Drain spinach well, pressing between paper towels.
  • Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese.
  • Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
  • Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.

Nutrition Facts : Calories 449.6, Fat 29.8, SaturatedFat 17, Cholesterol 121.6, Sodium 841.3, Carbohydrate 9.9, Fiber 2, Sugar 2.4, Protein 36.6

CHICKEN AND SPINACH ALFREDO LASAGNA



CHICKEN AND SPINACH ALFREDO LASAGNA image

Yield 12 Servings

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water. 2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. 3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper. 4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce. 5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

CHEESY CHICKEN AND SPINACH LASAGNA



Cheesy Chicken and Spinach Lasagna image

Hamburger Helper® gives you a jump start on this mouthwatering Italian favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 8

1 tablespoon butter or margarine
1 pound boneless skinless chicken breast halves or thighs, cut into 1/2-inch strips
1 package Hamburger Helper™ four cheese lasagna
2 1/2 cups hot water
1 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 tomato, cut into 1/2-inch pieces
1/4 cup milk

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
  • Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
  • Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 85 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg

ROASTED CHICKEN LASAGNA WITH RICOTTA AND SPINACH (TASTE OF HOME)



Roasted Chicken Lasagna With Ricotta and Spinach (Taste of Home) image

Easy, delicious lasagna with ricotta, feta, and mozzarella cheese. Saves time using a rotisserie chicken and jarred pasta sauce. Taste like you have slaved for hours. From Taste of Home magazine, submitted by Janet & Greta Podleski. The recipe calls for low fat ingredients but I used full fat much to everyone's approval :)

Provided by Tara_hearts

Categories     One Dish Meal

Time 1h25m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 13

1 cup light ricotta cheese
1 cup low fat cottage cheese
0.5 (5 ounce) package frozen spinach, thawed, squeezed dry and chopped
1 egg
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 uncooked lasagna noodles
1 small rotisserie-cooked chicken
4 cups chunky vegetable pasta sauce
1 cup crumbled reduced-fat feta cheese
1 1/2 cups shredded light mozzarella cheese
1/4 cup chopped black olives (optional)
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
  • Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
  • While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
  • Spray 9x13-inch baking pan with cooking spray.
  • To assemble lasagna :.
  • Spoon 1 cup sauce over bottom of pan.
  • Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
  • Top noodles with another 1c sauce
  • Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
  • Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
  • Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
  • *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.

Nutrition Facts : Calories 300.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 38.2, Sodium 772.6, Carbohydrate 42.8, Fiber 2, Sugar 12, Protein 15.5

SPINACH LASAGNA WITH CHICKEN



Spinach Lasagna With Chicken image

I found this recipe on a can of Del Monte spinach. I used fresh spinach instead of the can, chicken instead of beef. It turned out to be a big lasagna, but it was very good. I made it in a 4.5 quart casserole dish. It seems like you could substitute and add a lot of things. I added some zucchini to the chicken. I also used low-fat ricotta and low-fat mozzarella.

Provided by 2bFeChef

Categories     Chicken

Time 35m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 9

9 lasagna noodles (2-inch)
1 lb shredded chicken
1 cup sliced zucchini
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 (8 ounce) cans tomato sauce
14 ounces fresh spinach
1 (15 ounce) package ricotta cheese
3 cups shredded mozzarella cheese
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook and shred chicken.
  • In large skillet mix shredded chicken, zucchini, diced tomatoes and tomato sauce, heat until warm (and zucchini is tender). Salt and pepper to taste.
  • Cook lasagna noodles according to package directions.
  • Mix spinach with ricotta cheese.
  • In large casserole dish start with 3 noodles, 1/3 of spinach mix, 1/3 of chicken mix, 1/3 of mozzarella cheese. Repeat these layers two more times.
  • Cook at 350 for 25-30 minutes or until heated through.

Nutrition Facts : Calories 566.6, Fat 30, SaturatedFat 15.6, Cholesterol 116.4, Sodium 905.9, Carbohydrate 38, Fiber 4.1, Sugar 5.3, Protein 37.1

CHICKEN SPINACH ALFREDO LASAGNA BY KIMI



Chicken Spinach Alfredo Lasagna by Kimi image

Creating in the kitchen tonight!! Smells great in the kitchen. The combination sounded amazing to me. The taste is great and it is sure to please my hubby!!

Provided by Kimi Gaines

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 11

2 lb chicken thighs, skinless and boneless
1 large bag of fresh spinach
1 clove garlic minced
2 Tbsp evoo
1 small container of crumbled feta cheese
1 jar(s) alfredo sauce
1 c cottage cheese
3 c shredded mozzarella cheese
1/3 c parmesan cheese
12 cooked lasagna noodles
salt & pepper to taste

Steps:

  • 1. In large stock pan cook lasagna noodles.
  • 2. In large fry pan add evoo, minced garlic, and cut up chicken. Saute till done. Add spinach; cook till it has wilted. Add in feta cheese, cottage cheese, Alfredo & some of the Parmesan cheese. Salt & Pepper to taste.
  • 3. In an 8x8 pan spread some of the sauce on the bottom, place 4 noodles over it, add sauce, Parmesan & mozzarella, ending with noodles. On top sprinkle top with Parmesan & rest of cheese. Bake at 350F covered for 45 minutes. Last 15 uncover and let brown. Let rest for 15 minutes.

CHICKEN & SPINACH ALFREDO LASAGNA



Chicken & Spinach Alfredo Lasagna image

I came across this recipe quite a few years ago. It's delicious and creamy. I'm toying with adding some artichoke hearts to try out. I'll update if I do try it. I have since tried using the no-boil lasagna noodles to save prep time. They work out well as long as there is enough liquid for them to soak up. If you use them it...

Provided by Catherine Haury

Categories     Pasta

Time 2h

Number Of Ingredients 14

8 oz lasagna noodles
3 c heavy cream
2 can(s) cream of mushroom soup
1 c grated parmesan cheese
1/4 c butter
1 Tbsp olive oil
1/2 large onion, diced
4 clove garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and pepper, to taste
1 c ricotta cheese
6 oz fresh baby spinach
3 c mozzarella cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  • 2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  • 3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  • 4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  • 5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

CHICKEN AND SPINACH LASAGNA



Chicken and spinach lasagna image

A slightly healthier spin on lasagna - chicken and spinach. And yes, of course I make my own sauce, which I think is key. I like to put a little cream in my red sauce recipe, but this time, I tried coconut milk. It was perfect. You could taste the sweetness and a very mild hint of coconut, but it added a nice flavor to the...

Provided by Darci Juris

Categories     Pasta

Time 1h30m

Number Of Ingredients 16

SAUCE
30 oz canned diced tomatoes
2 small can tomato paste
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp dried parsley
1/2 c coconut milk
1 tsp onion powder or salt
1 tsp garlic salt
LASAGNA
1 pkg no boil lasagna noodles
2-3 c shredded cooked chicken
2 pkg frozen chopped spinach, thawed
2 c ricotta cheese
2 eggs
2 c freshly grated mozzarella cheese

Steps:

  • 1. In a large pan, add the tomatoes, paste, herbs, and coconut milk (if you don't want coconut milk, you can substitute with cream and a little sugar). Stir to combine and cook over low heat for about 30 minutes, stirring occasionally.
  • 2. Meanwhile, squeeze out as much liquid from the spinach as possible. Mix together the spinach, shredded chicken, the ricotta cheese and the eggs in a large bowl.
  • 3. When sauce is ready, take a 13x9 baking dish and spoon some sauce on the bottom. Layer with 3 lasagna noodles. Spread the ricotta mixture atop the noodles. Top with some sauce and a little mozzarella cheese. Repeat layers, ending with sauce and mozzaerlla cheese on top layer.
  • 4. Cover with tin foil and bake at 350 degrees for 45 minutes. Remove foil, bake 10 minutes more. Remove from oven and let stand 10 minutes before serving.

Tips:

  • Use fresh ingredients whenever possible. This will give your lasagna the best flavor.
  • Don't skimp on the spinach. It adds a lot of flavor and nutrients to the dish.
  • Use a good quality cheese. This will also make a big difference in the flavor of your lasagna.
  • Don't overcook the lasagna. It should be cooked until the cheese is melted and bubbly, but the noodles should still be al dente.
  • Let the lasagna rest for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Chicken spinach lasagna is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple tips, you can make a lasagna that is sure to impress your family and friends.

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