Description

This Chicken and Spinach Lasagna with Rotisserie Chicken brings together layers of creamy white sauce, fresh spinach, and tender chicken, making it the perfect choice for a quick and hearty meal. It’s an ideal recipe for families looking for comfort food that doesn’t require hours in the kitchen.

Ingredients

Scale

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)
18 oz frozen spinach, thawed and drained (or 6 cups fresh)
30 oz ricotta
1 egg
1 tsp dried Italian seasoning
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)

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Instructions

Preheat the oven to 375˚F and grease a deep 9×13 pan with butter or non-stick spray.
In a deep skillet, melt butter over medium-low heat.
Add olive oil and garlic; cook until the garlic softens (about 2-3 minutes).
Sprinkle in the flour and stir for 2-3 minutes.
Gradually whisk in chicken stock, then half-and-half, kosher salt, pepper, nutmeg, and Italian seasoning. Stir to combine.
Increase heat to medium-high and bring to a low boil for 1 minute, stirring often.
Lower the heat and simmer for 3-4 minutes while stirring constantly.
Remove from heat and stir in Parmesan until melted.
In a medium bowl, combine thawed spinach, ricotta, egg, and Italian seasoning. Mix thoroughly with a fork.
For assembly, layer 1.5 cups of the white sauce on the bottom of the casserole dish, followed by 4 lasagna noodles, a third of the ricotta mixture, chicken, mozzarella, and Parmesan cheese.
For the second layer, repeat with 1.5 cups white sauce, noodles, and remaining ricotta mixture, chicken, mozzarella, and Parmesan.
For the third layer, again add 1.5 cups white sauce, noodles, remaining ricotta mixture, chicken, mozzarella, and Parmesan.
Cover tightly with foil (spraying the underside with cooking spray) and bake for 35 minutes.
Remove the foil and bake for an additional 15-25 minutes until the cheese is melted and lightly browned.

Notes

Feel free to substitute fresh spinach for frozen if preferred.
Spraying the foil helps prevent sticking to the cheese during baking.
This lasagna can be prepared in advance and baked just before serving.

Nutrition

Serving Size: 1 piece
Calories: 560
Sugar: 3g
Sodium: 890mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 31g
Cholesterol: 145mg