Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

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Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
581 Calories
26g Fat
47g Carbs
39g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 581
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 55%
Cholesterol 119mg 40%
Sodium 987mg 43%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 39g
Vitamin C 2mg 8%
Calcium 612mg 47%
Iron 3mg 19%
Potassium 613mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken and spinach lasagna is a popular variation on the classic lasagna that's sure to please. It's easy to sneak another vegetable (or two) in, and you're not likely to hear any complaints.

Some diced cooked carrots, sweet potato, or red bell pepper will add color and flavor. It's great with Swiss chard as well.

Ingredients

Steps to Make It

  1. Heat the oven to 350 F /180 C / Gas 4.

  2. Put 1/2 cup of mozzarella cheese in a bowl to reserve for the topping; set aside.

  3. In a medium bowl, combine the condensed soup and milk; set aside.

  4. Thaw the frozen spinach in a colander under running water. Press and squeeze it to remove as much water as possible.

  5. In a second medium bowl, combine spinach, egg, 1/3 cup of Parmesan cheese, and ricotta cheese; mix well.

  6. In the bottom of a 9" x 13" baking pan, spread 1/2 cup of the soup mixture. Arrange 4 lasagna noodles on the mixture. In layers, spoon about half of the ricotta cheese mixture, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture over noodles.

  7. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture,

  8. Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.

  9. Bake in the preheated oven for 40 to 50 minutes or until hot and bubbly.

  10. Let the lasagna stand 15 minutes before serving.

Recipe Variations

  • Replace the spinach in the recipe with the Swiss chard, cooked with a minced garlic clove and drained.
  • Replace the chicken with diced cooked turkey.
  • Replace half of the chicken with diced cooked ham.
  • Add some sliced sauteed mushrooms to the mushroom sauce.
  • Replace the condensed cream of mushroom soup with cream of chicken or cream of celery.
  • Replace the condensed soup and milk mixture with about 4 cups of prepared Alfredo sauce.