Cheesy Chicken Spinach Lasagna
Lasagna noodles layered with shredded chicken, spinach, ricotta, mozzarella, Parmesan, and white sauce.
Equipment
- 9x13 inch baking dish
Ingredients
Main Ingredients
- 9 lasagna noodles
- 2 cup cooked chicken shredded
- 2 cup fresh spinach
- 1 tbsp olive oil
- 2 cup ricotta cheese
- 2 cup shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 4 cup white sauce (bechamel) store-bought or homemade
- ½ tsp salt
- black pepper to taste
Instructions
Cooking
- Heat the oven to 375 degrees F. Cook the noodles until al dente and drain.
- Saute the spinach in the olive oil until wilted, then press out extra liquid.
- Mix the chicken, spinach, ricotta, half the mozzarella, half the Parmesan, salt, and pepper.
- Spread white sauce in a 9 by 13 inch dish. Layer 3 noodles, half the filling, and more sauce.
- Repeat with 3 noodles, the remaining filling, and sauce. Top with the last 3 noodles, the remaining sauce, and the remaining cheeses.
- Cover with foil and bake for 30 minutes. Uncover and bake 15 to 20 minutes more until bubbly and 165 degrees F in the center.
- Rest for about 10 minutes before serving.
Notes
Refrigerate leftovers within two hours and eat within 3 to 4 days. Reheat until steaming hot at 165 degrees F. Nutrition is an estimate.