Description
A hearty, layered lasagna featuring shredded chicken, spinach, and a rich blend of cheeses, baked until golden brown.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken or shredded cooked chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Alfredo sauce or béchamel sauce
- 12 lasagna noodles, cooked according to package directions
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add ground chicken (if using raw) and cook until browned. Drain any excess fat. If using cooked chicken, skip this step.
- Add onion to the skillet and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, basil, salt, and pepper. Stir in the squeezed dry spinach and the cooked chicken mixture.
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- Arrange four cooked lasagna noodles over the sauce.
- Spread half of the ricotta-chicken mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta mixture.
- Spoon one-third of the remaining Alfredo sauce over the cheese layer.
- Repeat the layers: 4 noodles, remaining ricotta mixture, one-third of the mozzarella, and one-third of the remaining sauce.
- Top with the final 4 noodles. Spread the remaining Alfredo sauce over the top layer of noodles.
- Sprinkle the remaining mozzarella cheese and a little extra Parmesan cheese on top.
- Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- You can substitute your favorite jarred Alfredo sauce for homemade sauce to save time.
- For a richer flavor, use shredded rotisserie chicken.
- If you prefer a tomato base, substitute the Alfredo sauce with marinara sauce.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 110