Tuscan Chicken and Spinach Lasagna

• 12 lasagna noodles, cooked
• 2 cups shredded cooked chicken
• 10 ounces fresh spinach, wilted
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, egg, 1/4 cup mozzarella, Parmesan, basil, and oregano. Season with salt and pepper.
3. 3 In a pan, heat olive oil and sauté spinach until wilted. Drain excess moisture.
4. 4 Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
5. 5 Layer 3 noodles, a third of the chicken, spinach, and ricotta mixture. Repeat layers twice more, ending with noodles.
6. 6 Top with remaining marinara sauce and mozzarella cheese.
7. 7 Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes.
8. 8 Let stand for 10 minutes before slicing and serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spatula

Variations

• Substitute chicken with ground beef or turkey for a different flavor.
• Add a layer of sliced zucchini for extra veggie goodness.

Substitutions

• Use cottage cheese if you're out of ricotta.
• Substitute marinara sauce with a jarred pasta sauce of your choice.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use no-boil lasagna noodles to save time.
• For extra flavor, add sautéed mushrooms or diced bell peppers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until bubbly.

Serving Suggestions

• Serve with a side of garlic bread and a simple green salad.
• Pair with a glass of Chianti for an authentic Italian experience.

FAQ