Monday, March 11, 2013

Chicken and Spinach Lasagna

Not much to say about this one! It is awesome and delicious. I know it's a good recipe when I can't keep Berkeley out of the pan before taking a photo of it. And the leftovers aren't around very long.

Chicken and Spinach Lasagna
  • 1 package (8oz) Lasagna noodles, approximately 12 noodles, parboiled
  • 2 packages of chopped spinach, thawed and drained
  • 1 lb shredded chicken breast*
  • 26oz pasta sauce*
  • 1 can diced tomatoes
  • 2 eggs
  • 15oz ricotta cheese
  • 1/2 c parmesan cheese
  • 3 c mozzarella cheese, divided
  1. Preheat oven to 375*F. Combine shredded chicken with pasta sauce and tomatoes. Set aside.
  2. In a medium bowl, whisk eggs, add in ricotta, parmesan, and  2 cups of mozzarella cheese. 
  3. Layer lasagna by first greasing a 9 x 13 inch casserole, cover the bottom of the casserole with sauce and meat mixture, arrange noodles over sauce to cover bottom completely. Spread half of the cheese mixture evenly over noodles. Add half of the spinach and cover with half of the remaining sauce. Repeat with the remaining ingredients: noodles, cheese mixture, spinach, and sauce. 
  4. Sprinkle with the remaining cup of mozzarella cheese. Cover and bake for 15 minutes. Let sit for 10 minutes before serving. 
* Note: The chicken pasta sauce I specifically use in the recipe is made by cooking frozen chicken in the crockpot and then shredding it and adding the sauce to the crockpot.

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