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World's Best Chicken & Spinach Lasagna

This chicken and spinach lasagna is super delicious and is a twist on the classic lasagna recipe. Double the recipe and freeze one for later. Then pull it out of the freezer on a busy night, pair with garlic bread and a salad kit, and voila you have an amazing dinner ready. Enjoy!
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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Main Course
Cuisine: Italian
Keyword: dinner, easy dinner, easy recipes, italian, lasagna, lasagna recipe
Servings: 12 people

Equipment

  • frying pan to cook chicken on the stovetop
  • stand mixer with paddle attachment (optional, but is a super easy way to shred chicken)
  • 9"x13" casserole dish
  • foil
  • cookie sheet pan

Ingredients

  • 2 tbsp olive oil (extra virgin)
  • 2 tbsp butter
  • 4 chicken breasts
  • 1 onion (chopped)
  • 2 tsp garlic (minced)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • salt and pepper (to taste)
  • 1 cup milk or cream
  • 5 oz spinach
  • 32 oz ricotta cheese
  • 16 oz mozzarella cheese
  • 6 oz parmesan cheese
  • 1/2 tsp nutmeg
  • 2 cups red pasta sauce
  • 2 packages oven ready lasagna noodles

Instructions

  • Sauté chicken breasts in butter and extra virgin olive oil either in the pressure cooker or frying pan. Add in onions, garlic, & all the spices minus the nutmeg. Salt and pepper the meat to taste.
  • Add in spinach and cover with lid until wilted.
  • Shred chicken breasts by putting into a stand mixer with the paddle attachment or shred with two forks.
  • In a bowl, combine shredded chicken, milk or cream, ricotta, 1 oz of parmesan, and nutmeg spice then taste. Adjust salt and pepper at this point, if needed.
  • Put 1 cup of red sauce on the bottom of a 9"x13" casserole dish and spread to cover the whole pan.
  • Layer the bottom with oven ready lasagna noodles. Next, layer the chicken mixture, parmesan, and mozzarella cheese on top.
  • Continue this layering process until you reach the top of the pan.
  • Finish off the top with remaining red sauce and cheese.
  • Cover with foil and cook at 400 degrees. Check the center of the lasagna after 30 minutes. Add additional 10 minutes, if needed.
  • Serve hot with garlic bread and a bagged salad kit.

Notes

Pro tip: Make a couple of these at a time and freeze one for another busy night. If frozen, cook at 350 degrees for 1 hour 45 minutes.