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Roasted Chicken and Spinach Lasagna

Posted by Peggy on November 16, 2010

Roasted Chicken and Spinach Lasagna
Recipe: Roasted Chicken and Spinach Lasagna



  1. Preheat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package instruction; pay careful attention not to overcook.
  3. In a large bowl, whisk eggs, garlic, dried herbs and pepper together. Stir in 1/2 grated cheese, ricotta and combine.
  4. Lightly oil a 9X13-inch pan. Layer 4 lasagna sheets on bottom. With a spatula, evenly spread ricotta mixture over pasta. Evenly spinach and press spinach into ricotta. Spread 1/2 tomato sauce over spinach,spreading with spatula.
  5. Layer 3 or 4 sheets of pasta over tomato sauce. Evenly spread chicken over sauce. Top with remaining 3 or 4 sheets of pasta. Spread remaining sauce over pasta and evenly top with remaining cheese.
  6. Bake on middle rack of oven, uncovered, 30-40 minutes or until top is browned and bubbly.

*I used Hodgson Mill 100 percent Whole Grain

Active Time: 25 minutes

Bake Time: 30-40 minutes

Number of servings (yield): 8 servings (great for leftovers)

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