Chicken and Spinach Lasagna (With Rotisserie Chicken)
Put a convenient store-bought rotisserie chicken to good use by making a batch of this amazing chicken and spinach lasagna. A simple homemade white sauce, frozen spinach, and loads of cheese will make this delicious white lasagna a new family favorite.
Servings: 10
Ingredients
White Sauce
- 1/2 cup salted butter
- 2 tbsp olive oil
- 6 cloves garlic {finely minced}
- 1/4 cup all-purpose flour
- 1 1/3 cups chicken stock
- 2 cups half and half
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 tsp nutmeg
- 1/2 tsp dried Italian seasoning
- 1 1/2 cups Parmesan cheese {shredded}
Ricotta Mixture
- 18 oz frozen spinach, thawed and drained {or 6 cups fresh}
- 30 oz ricotta
- 1 egg
- 1 tsp dried Italian seasoning
Other Ingredients
- 3 cups shredded rotisserie chicken
- 3 cups grated mozzarella cheese
- 1 1/4 cups shredded Parmesan cheese
- 12 lasagna noodles {12-20 may be needed depending on the pan}
Instructions
- Preheat oven to 375˚F and grease a deep 9x13 pan with butter or non-stick spray.
Make the White Sauce
- In a deep skillet, melt butter over medium-low heat.1/2 cup salted butter
- Add the olive oil and garlic and cook until the garlic has started to soften (~2-3 minutes).2 tbsp olive oil, 6 cloves garlic
- Sprinkle the mixture with the all-purpose flour, and cook down for 2-3 minutes, whisking often.1/4 cup all-purpose flour
- Slowly whisk in chicken stock, then half-and-half, kosher salt, ground pepper, nutmeg, and Italian seasoning. Stir to combine.1 1/3 cups chicken stock, 2 cups half and half, 1 1/2 tsp kosher salt, 1 tsp ground black pepper, 1/4 tsp nutmeg, 1/2 tsp dried Italian seasoning
- Increase the temperature to medium-high and bring to a low boil for 1 minute. Stir often.
- Reduce the temperature to medium-low to simmer the sauce for 3-4 minutes. Stir constantly.
- Remove from the burner and stir in the Parmesan until melted.1 1/2 cups Parmesan cheese
Make the Ricotta Mixture
- In a medium bowl, add thawed spinach, ricotta, egg, and dried Italian seasoning.18 oz frozen spinach, thawed and drained, 30 oz ricotta, 1 egg, 1 tsp dried Italian seasoning
- Stir with a fork until throroughly combined.
Assemble the Lasagna
- First layer:-Add 1.5 cups of the white sauce to the bottom of the casserole dish.-Top with 4 lasagna noodles-Top with 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. You're not using ALL of these ingredients at once.
- Second layer:-Add 1.5 cups of the white sauce to the top of the Parmesan from the first layer.-Top with 4 lasagna noodles-Top with 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. You're not using ALL of these ingredients at once.
- Third layer:-Add 1.5 cups of the white sauce to the top of the Parmesan from the second layer.-Top with 4 lasagna noodles-Top with 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. You're not using ALL of these ingredients at once.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake for another 15-25 minutes or until the cheese is melted and lightly browned on top.
Spray the underside of the foil with cooking spray before putting it on the baking dish.
Notes
- You do not need to buy "no-boil" lasagna noodles for this chicken and spinach lasagna. Plain ol' lasagna noodles will cook perfectly in the oven, even without boiling.
- You can increase the frozen spinach to 24 oz without impacting the cooking time.
Nutrition
Serving: 1cup | Calories: 830kcal | Carbohydrates: 38g | Protein: 56g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 215mg | Sodium: 1513mg | Potassium: 515mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7290IU | Vitamin C: 4mg | Calcium: 812mg | Iron: 3mg