Ingredients
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9 Lasagna Noodles
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2 cups cooked and shredded Chicken Breasts
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2 cups fresh spinach / chopped Spinach
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2 cups shredded Mozzarella Cheese
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1 cup grated Parmesan Cheese
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2 cups Ricotta Cheese
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2 cloves / minced Garlic
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1 tablespoon Olive Oil
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2 cups Marinara sauce
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1 teaspoon Dried Basil
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1 teaspoon Dried Oregano
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Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
- In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the shredded mozzarella cheese, half of the grated Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles on top of the sauce, overlapping slightly. Spread half of the chicken and cheese mixture evenly over the noodles.
- Add half of the cooked spinach on top of the chicken and cheese mixture, spreading it out evenly.
- Pour about 1/2 cup of marinara sauce over the spinach layer.
- Repeat the layers starting with the lasagna noodles, followed by the remaining chicken and cheese mixture, spinach, and marinara sauce.
- Place the final 3 lasagna noodles on top. Spread the remaining marinara sauce over the noodles.
- Sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Once baked, remove from the oven and let it cool for a few minutes before serving.
- Cut into slices and serve the chicken spinach lasagna while it’s still warm.
Enjoy your delicious chicken spinach lasagna!
