Who here eats spinach? I won’t lie, the only time I eat it is raw in a salad, or as a spinach dip. But I’ve been wanting to make a lasagna with spinach in it because I figured it would be good. It always looks delicious when I see it so I decided to give it a go and try this Chicken Spinach Lasagna.
First, I shredded my chicken. Do you use your Kitchen Aid to shred yours? When I got my mixer last year it was practically one of the first things I tried. Yes, I’m a dork.
Then start on your sauce- Extra cheese, please!
Also, I really recommend using a larger pot because as you can see below, I didn’t and it was hard to stir because it was so full.
Next, you are going to start the layering- Make sure you put a little sauce in the bottom of the pan to help it keep from sticking.
I didn’t put parsley on top of mine because I forgot to buy some! Oops!
- 9 lasagna noodles
- 1 stick butter (1/2 cup)
- 1/2 onion (chopped)
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 tsp salt
- 2 cups chicken broth
- 1-1/2 cup milk
- 4 cups shredded mozzarella cheese (divided)
- 1 cup shredded parmesan cheese (divided)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp pepper
- 2 cups ricotta cheese
- 2 cups cooked shredded chicken
- 1 pkg (10 oz) frozen chopped spinach (thawed and drain)
Preheat oven to 350ºF. Use a large pot and boil water. Cook noodles as directed, about 8-10 minutes. Drain and rinse.
Melt butter in a larger saucepan on medium heat. Cook the onion and garlic in the butter 1-2 minutes, stirring frequently. Add in flour and salt and simmer until slightly bubbly.
Add in both the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup parmesan. Mix in basil, oregano and ground black pepper. Remove from heat and set aside.
Put about 1/3 of the sauce on the bottom of the 9×13 inch baking dish. Add 3 noodles, and then all of the ricotta and the chicken. Next, add on 3 more noodles over the chicken and pour on half of the sauce mixture, the spinach, and 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
Add the last 3 noodles over the cheese and evenly spread the remaining cheese sauce. Add your parsley and an additional 1/4 cup Parmesan cheese if you want it extra cheesy like me!
Bake for 40 minutes on 350°. Let stand for a few minutes before cutting.