A creamy and delicious White Chicken Spinach Lasagna that combines tender chicken, fresh spinach, and rich cheeses for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
3 cups cooked, shredded chicken
2 cups fresh spinach, chopped
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
9 lasagna noodles, cooked and drained
2 cups Alfredo sauce (store-bought or homemade)
1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked chicken, chopped spinach, ricotta cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well combined.
In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
Place three lasagna noodles over the sauce. Spread half of the chicken and spinach mixture over the noodles, followed by a third of the mozzarella cheese and a sprinkle of Parmesan cheese.
Repeat the layering process: add three more noodles, the remaining chicken and spinach mixture, another third of the mozzarella, and more Parmesan cheese.
Top with the final three noodles, the remaining Alfredo sauce, the rest of the mozzarella cheese, and the remaining Parmesan cheese.
Drizzle olive oil over the top and cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving.
Notes
To make it lighter, substitute low-fat ricotta and mozzarella cheese.
For added flavor, mix in some sun-dried tomatoes or artichoke hearts into the chicken mixture.