Chicken Spinach Lasagna

3 Mar

This is a delicious alternative to the traditional red sauce lasagna.  I have made this particular recipe dozens and dozens of times.  Primarily because it was one of the entrees we always served at our annual Christmas Bazaar luncheon at church.  It’s a creamy, delicious and satisfying pasta dish.  My kids had several friends over today for a “Lord of the Rings” marathon and I knew this dish would satisfy that hungry crowd.  I made my regular lasagna (recipe in another post) and this lasagna, and they enjoyed both.  Just proves that kids will eat spinach, especially when it’s part of this creamy lasagna.


1 onion, diced

1 clove garlic, minced

1/2 cup margarine

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella, divided

1 cup fresh shredded Parmesan cheese, divided

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon pepper

2 cups Ricotta cheese

1 Tablespoon parsley

9 lasagna noodles, cooked and drained

2 packages frozen chopped spinach, thawed, drained and excess juice squeezed out

2 cups cooked chicken, cubed


Saute onion and garlic in butter until tender.

Stir in flour and salt and cook while stirring for a minute or two to cook out any starchiness.

Gradually stir in the milk and broth.  A whisk will help smooth out any lumps.

Bring the mixture up to a boil, then stir in 2 cups of the mozzarella and 1/2 cup of the Parmesan (you’ll save the rest for another part of the recipe).

Add the oregano, basil and pepper at this time.

Stir til the cheese is melted and incorporated into the sauce.  Remove from heat and set aside.  Combine the remaining 2 cups of mozzarella cheese with the ricotta and parsley.

Mix to combine and set aside.

Spread 1/4 of the cheese sauce in the bottom of a greased 9 x 13 inch baking dish.

Top with a layer of noodles, spread 1/2 of the ricotta mixture on top of the noodles.

Next layer half  the spinach (make sure you’ve squeezed out all the water) and then a layer of half the chicken.

Top with another 1/4 of the cheese sauce, then another layer of noodles. Continue to layer Use the rest of the ricotta next, then the rest of spinach and the rest of the chicken.  Top these layers with the 3rd portion of the cheese sauce.  Layer noodles over this then top with the remaining portion of cheese sauce and the sprinkle the remaining 1/2 cup Parmesan over all.  Bake at 350 degrees for 35-40 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: