Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken-and-Spinach-Lasagna-With-Rotisserie-Chicken-Recipe

Chicken and Spinach Lasagna (With Rotisserie Chicken)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: NaN minutes
  • Cook Time: 60 minutes
  • Total Time: 0 hours
  • Yield: 10 servings 1x
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Italian

Description

This Chicken and Spinach Lasagna made with rotisserie chicken features layers of creamy white sauce, ricotta, and mozzarella, making it a tasty comfort food suitable for busy evenings.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 cups cooked rotisserie chicken, shredded
  • 3 cups fresh spinach
  • 2 cups ricotta cheese
  • 1 egg
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375˚F and grease a 9×13 inch pan with butter or non-stick spray.
  2. In a deep skillet, melt butter over medium-low heat.
  3. Add olive oil and garlic, cooking until the garlic softens (about 2-3 minutes).
  4. Sprinkle in all-purpose flour, cooking for 2-3 minutes while whisking frequently.
  5. Gradually whisk in chicken stock and half-and-half, adding kosher salt, ground pepper, nutmeg, and Italian seasoning. Stir well.
  6. Increase heat to medium-high, bringing the mixture to a low boil for 1 minute, stirring often.
  7. Reduce heat to medium-low, simmering for 3-4 minutes while stirring constantly until combined.
  8. Remove from heat and stir in Parmesan cheese until melted.
  9. In a medium bowl, combine thawed spinach, ricotta, egg, and dried Italian seasoning, stirring with a fork until mixed.
  10. To assemble, add 1.5 cups of the white sauce in the bottom of the casserole dish. Layer with 4 lasagna noodles, followed by 1/3 of the ricotta mixture, chicken, mozzarella, and Parmesan cheese.
  11. Repeat layering with 1.5 cups of white sauce, 4 more lasagna noodles, the remaining ricotta mixture, chicken, mozzarella, and Parmesan cheese.
  12. For the third layer, again add 1.5 cups of white sauce, 4 lasagna noodles, finishing with the last bits of the ricotta mixture, chicken, mozzarella, and Parmesan cheese.
  13. Cover the dish tightly with foil, spraying the underside of the foil with cooking spray beforehand.
  14. Bake in the preheated oven for 35 minutes. Remove foil and bake for an additional 15-25 minutes, until cheese is melted and lightly browned.

Notes

For extra flavor, consider adding herbs or spices to the ricotta mixture.
You can use fresh spinach instead of frozen, sautéing it briefly before mixing.
Lasagna can be assembled ahead of time and refrigerated until ready to bake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 90mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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