Chicken and Spinach Lasagna (With Rotisserie Chicken)
Chicken and Spinach Lasagna (With Rotisserie Chicken) combines comforting layers of pasta, savory chicken, creamy cheese, and vibrant spinach into a dish everyone will want to gather around the table for. This delightful recipe marries the classic flavors of Italian cuisine with the convenience of using rotisserie chicken, making it an easy weeknight dinner or a showstopper for entertaining guests. The melting cheese, rich sauce, and perfectly baked pasta create a symphony of textures and flavors that will leave your family asking for seconds.
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I remember the first time I made this dish; my sister had just had a baby, and I wanted to bring her something hearty and filling. I was greeted with smiles and, of course, requests for the recipe! This is not your ordinary lasagna; the addition of spinach gives it a fresh twist, and using rotisserie chicken hacks the prep time, making it a simple and fuss-free endeavor. Trust me; once you experience Chicken and Spinach Lasagna, it will become a staple in your household too.
Why You’ll Love This Recipe
- Simple & Quick: It takes just about 15 minutes to prep, so you can have dinner on the table in no time.
- Irresistible Flavor: The combination of creamy ricotta, savory rotisserie chicken, and melted mozzarella creates a taste that’s hard to resist.
- Eye-Catching Appeal: Those layers of cheesy goodness, coupled with bright green spinach, make each slice visually appealing.
- Flexible Serving: Perfect for family dinners, potlucks, or a cozy movie night in, it suits any occasion!
- Diet-Friendly Options: You can easily swap ingredients for gluten-free noodles or a vegan cheese alternative without sacrificing flavor.
Ingredients You’ll Need
- 12 lasagna noodles: Use standard or whole wheat lasagna for added fiber. Fresh or no-boil varieties can also work in a pinch.
- 2 cups rotisserie chicken, shredded: This adds incredible flavor and saves cooking time. Feel free to use leftover chicken or turkey instead.
- 2 cups fresh spinach: Fresh spinach adds a delightful color and nutritional boost. You can substitute it with frozen spinach, just ensure it’s well-drained.
- 15 ounces ricotta cheese: This creamy cheese gives richness and texture. Substitute cottage cheese for a lighter option.
- 3 cups shredded mozzarella cheese: Essential for that gooey, cheesy topping. Opt for part-skim mozzarella if desired.
- 1 cup grated Parmesan cheese: A sprinkle of Parmesan enhances the overall flavor. Pecorino Romano is a delightful alternate here.
- 3 cups marinara sauce: Choose your favorite store-bought flavor or make homemade for a personal touch. Look for no-sugar-added varieties to keep it healthier.
- 1 tablespoon Italian seasoning: This blend brings warmth and aromatic flavors to your dish. Fresh herbs like basil or oregano can be used as an alternative.
- Salt and pepper to taste: Essential for enhancing all the flavors; adjust to your preference.
How to Make Chicken and Spinach Lasagna (With Rotisserie Chicken)
- Preheat the Oven: Preheat your oven to 375°F (190°C), ensuring it’s nice and hot to bake your lasagna beautifully.
- Boil the Lasagna Noodles: In a large pot of boiling salted water, cook the 12 lasagna noodles according to package instructions until al dente. Drain and gently rinse under cold water to prevent sticking. Set aside.
- Prepare the Filling: In a large mixing bowl, combine the 2 cups of shredded rotisserie chicken, 2 cups of fresh spinach, 15 ounces of ricotta cheese, 1 tablespoon of Italian seasoning, salt, and pepper. Mix until everything is well combined and flavorful.
- Layer the Lasagna: Spread a thin layer of the marinara sauce in the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles over the sauce, then spread half of the chicken and spinach mixture on top. Sprinkle with 1 cup of shredded mozzarella cheese and drizzle another layer of marinara sauce.
- Repeat the Layers: Add 3 more noodles over the filling, followed by the remaining chicken and spinach mixture, 1 cup of marinara sauce, and another 1 cup of mozzarella cheese. Top with final 3 noodles, the remaining marinara sauce, and finish with 1 cup of shredded mozzarella and 1 cup of grated Parmesan cheese.
- Bake to Perfection: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Rest and Serve: Once out of the oven, let your lasagna rest for about 10 minutes before slicing. This helps set the layers and makes serving easier. Enjoy your hearty meal!
Storing & Reheating
Store any leftovers in the fridge in an airtight container for up to 3-4 days. If you need longer storage, this dish can be frozen for up to 3 months. Just wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container. To reheat, simply bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until warmed through. You might want to add a splash of marinara sauce to refresh the flavors and maintain moistness.
Chef’s Helpful Tips
- Be sure not to overcooked the lasagna noodles; you want them al dente since they’ll continue cooking in the oven.
- If you want a little tangy flavor, add a squeeze of lemon juice to the spinach and chicken mixture.
- Layering evenly ensures balanced servings, so take your time with each step for the best results.
- You can switch up the cheese amounts as per your preference; if you’re a fan of cheese, add an extra layer of mozzarella!
- Remember, letting the lasagna rest before serving is crucial for neat slices and better texture.
Are you feeling excited about creating your own Chicken and Spinach Lasagna? This comforting dish is a wonderful way to bring family and friends together around the dinner table, and with its simple preparation method, you’ll find it’s as easy as it is delicious! Gathering these ingredients and following the steps will surely yield something memorable that everyone will love.
Recipe FAQs
Can I use a different type of protein?
Absolutely! Ground turkey, beef, or even a meatless option like lentils work wonderfully in this lasagna. Just remember to adjust the cooking time if you’re using raw protein.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Just keep it covered in the refrigerator until you’re ready to bake. You may need to increase the baking time slightly if you’re baking it straight from the fridge.
What can I serve with Chicken and Spinach Lasagna?
A fresh garden salad or garlic bread pairs beautifully with this dish. You could also consider roasted vegetables for a wholesome meal.
How do I know when my lasagna is done baking?
Look for bubbling around the edges and a beautifully golden top. A toothpick inserted in the center should come out clean, showing it’s heated through thoroughly.
Embrace the comforts of home with this Chicken and Spinach Lasagna (With Rotisserie Chicken). Prepare to savor every bite!
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Chicken and Spinach Lasagna (With Rotisserie Chicken)
- Prep Time: NaN minutes
- Cook Time: 50-60 minutes
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Description
This Chicken and Spinach Lasagna with Rotisserie Chicken is loaded with cheese, spinach, and tender chicken. It’s quick to prepare and perfect for family dinners or gatherings.
Ingredients
- 12 lasagna noodles
- 2 cups rotisserie chicken, shredded
- 2 cups fresh spinach
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
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, cooking until softened, about 2-3 minutes.
- Sprinkle in the all-purpose flour and cook for 2-3 minutes, whisking frequently.
- Slowly whisk in chicken stock, followed by half-and-half, kosher salt, ground pepper, nutmeg, and Italian seasoning. Stir to combine.
- Increase heat to medium-high and bring to a low boil for 1 minute, stirring often.
- Reduce heat to medium-low and let the sauce simmer for 3-4 minutes, stirring constantly.
- Remove from heat and stir in the Parmesan cheese until melted.
- In a medium bowl, combine thawed spinach, ricotta cheese, egg, and dried Italian seasoning, and mix well with a fork.
- To assemble the lasagna, begin with a layer of 1.5 cups of the white sauce in the bottom of the casserole dish.
- Add 4 lasagna noodles on top, followed by 1/3 of the ricotta mixture, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan cheese. Note that not all ingredients are used at once.
- Repeat the layering process: Second layer adds 1.5 cups of white sauce, followed by ingredients as before.
- Third layer follows the same process with the remaining ingredients.
- Cover the dish tightly with foil and bake for 35 minutes, using cooking spray to mist the underside of the foil.
- Remove the foil and continue baking for an additional 15-25 minutes, or until the cheese melts and turns a light brown.
Notes
Feel free to use leftover rotisserie chicken for faster preparation.
For a creamier texture, increase the amount of ricotta cheese.
Let the lasagna sit for a few minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
