Lasagna, a comforting Italian-American staple, gets a healthy and delicious makeover with this chicken and spinach recipe. This dish combines the richness of creamy ricotta cheese, the savory notes of chicken, and the freshness of spinach for a truly satisfying meal. Forget the heavy meat sauce; this version is lighter, brighter, and surprisingly easy to make. Perfect for a weeknight dinner or a special occasion, this chicken and spinach lasagna will quickly become a family favorite.
What Makes This Chicken and Spinach Lasagna Recipe Special?
This recipe stands out from traditional lasagna recipes due to its:
- Healthier twist: By incorporating chicken and spinach, we reduce the overall fat and increase the nutritional value. The creamy ricotta provides richness without relying heavily on cheese alone.
- Flavorful combination: The blend of chicken, spinach, ricotta, and herbs creates a delightful harmony of tastes and textures.
- Ease of preparation: While lasagna can seem intimidating, this recipe breaks down the process into manageable steps, making it surprisingly simple to execute.
- Versatile adaptability: Feel free to add your favorite vegetables or seasonings to personalize this recipe. Mushrooms, sun-dried tomatoes, or even artichoke hearts would be delicious additions.
Ingredients You'll Need:
For the Chicken Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded (you can use rotisserie chicken for convenience)
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Lasagna:
- 9 lasagna noodles (oven-ready preferred)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Step-by-Step Instructions:
-
Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, squeezed spinach, ricotta cheese, egg, Parmesan cheese, basil, garlic, salt, and pepper. Mix well to combine.
-
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce.
-
Layer the Filling: Spread half of the chicken and spinach mixture evenly over the noodles. Top with another 1/3 cup of marinara sauce. Repeat the layers: 3 more lasagna noodles, the remaining chicken and spinach mixture, another 1/3 cup of marinara sauce, and the final 3 lasagna noodles.
-
Top and Bake: Pour the remaining marinara sauce over the top layer of noodles. Sprinkle generously with mozzarella cheese. Cover the baking dish with foil.
-
Bake: Bake for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
-
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting and serving.
Frequently Asked Questions (FAQ):
Can I use different types of cheese?
Absolutely! Feel free to experiment with different cheeses. Provolone, Asiago, or even a blend of Italian cheeses would be delicious substitutes or additions.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to a day in advance and store it covered in the refrigerator. Add about 15-20 minutes to the baking time when baking from chilled.
What if I don't have fresh basil?
Dried basil can be used as a substitute, but use about 1/4 the amount. Other herbs like oregano or thyme would also complement the dish nicely.
Can I use pre-cooked lasagna noodles?
Yes, using no-boil lasagna noodles will significantly reduce the preparation time. Follow the package instructions for cooking time adjustments if needed.
How do I store leftovers?
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
This chicken and spinach lasagna recipe offers a healthier and equally delicious alternative to traditional lasagna. Enjoy this flavorful and satisfying meal!
