Chicken Lasagna with Spinach

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This Chicken Lasagna with Spinach is the perfect winter comfort food! Best of all, prep only takes about 15 minutes!

Course entree

Cuisine Italian

Prep Time 15

Cook Time 1 30

Total Time 1 15

Servings servings

Calories 426kcal

Author Beth Neels

Equipment

Ingredients

1 pound lasagna noodles, 1 lb., cooked according to package directions
1 tablespoon Olive Oil
1 pound chicken tenders, seasoned with salt and pepper
3 cloves garlic, minced
56 ounces stewed, diced or crushed tomatoes, 2 large cans
2 teaspoon each, basil, parsley, oregano or use Italian seasoning
2 lbs ricotta cheese
2 eggs, whisked
2 teaspoon oregano, dried
2 teaspoon Salt
1 teaspoon Pepper
½ box frozen spinach can use canned or fresh, sautéed in same pan as chicken
1 cup mozzarella cheese, sliced about ½ pound of mozzarella cheese.
1 cup Parmesan cheese
1 cup mushrooms, sautéed, if desired

US Customary - Metric

Instructions

Boil pasta according to package directions in a large pot with salted water. Drain the pasta when it is just shy of al dente. It will continue to cook in the oven.
1 pound lasagna noodles, 1 lb., cooked according to package directions
Preheat the oven to 350°F.
Add olive oil to a large skillet and sauté over medium-high heat. Add chicken tenders, season with salt and pepper, and sauté until browned on first side. Add garlic after you have flipped the first side.
1 tablespoon Olive Oil, 1 pound chicken tenders, seasoned with salt and pepper, 3 cloves garlic, minced
Remove chicken from pan when both sides are brown and allow to cool. Once cooled, chop into bite sized pieces.
Sauté the spinach if you're using fresh in a bit more olive oil.
½ box frozen spinach
Add mushrooms with a bit more oil if you are using them. Sauté them for about five minutes until tender. Add the canned tomatoes and spices, along with salt and pepper, to the pan.
56 ounces stewed, diced or crushed tomatoes, 2 large cans, 2 teaspoon each, basil, parsley, oregano, 1 cup mushrooms, sautéed, if desired
Whisk the eggs in a medium bowl. Stir in the ricotta with egg, oregano, salt and pepper.
2 lbs ricotta cheese, 2 eggs, whisked, 2 teaspoon oregano, dried, 2 teaspoon Salt, 1 teaspoon Pepper
Place about 1 cup of tomato sauce on the bottom of a deep 9x13-inch baking dish or lasagna pan. Top with a single layer of pasta.
Top pasta with half of the ricotta and spread it over the pasta.
Top with another layer of pasta, and then spread a generous layer of the tomatoes on top. Sprinkle on the chicken, spinach, mushrooms and mozzarella. Finally, top with a generous layer of parmesan cheese.
1 cup mozzarella cheese, sliced, 1 cup Parmesan cheese
Top that layer with more pasta and repeat the last three steps with the remaining ingredients.
There should be the perfect amount of everything to repeat two layers of each: the ricotta layer and the sauce layer.
Bake at 350°F for 1- 1½ hours until hot and bubbly.

Video

Notes

Serve with a side salad with a vinaigrette dressing and garlic bread, if desired.

Refrigerate leftovers promptly when cooled.

Leftovers last for 3-4 days in refrigerator.

Leftovers can be frozen. I usually cut into individual pieces and wrap in aluminum foil.

To reheat, thaw thoroughly in the refrigerator. Open the foil package and place on rimmed baking sheet. Heat in oven at 350°F for 30 minutes, until warmed through. Can be microwaved to reheat also. Remove from foil and place on microwave safe plate.

This lasagna can be made in advance and frozen before baking. Double wrap the baking dish with plastic wrapt and then foil. Freeze it up to three months.

Nutrition