Roasted Chicken and Spinach Lasagna

Posted on Nov 16, 2010 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Feed Your Children, Pasta & risotto, Poultry Pin It
Roasted Chicken and Spinach Lasagna

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I’ve friends coming to dinner, and one poor soul can’t tolerate onions, even cooked. And nope. You can’t sneak ’em into the recipe or use leeks instead. I’ve tried and really felt bad when my friend became ill!

I’m short of time and need one all-purpose casserole that includes proteins, veggies and carbs. Lasagna is perfect. I’ll use a shredded rotisserie chicken and a bottled pasta sauce to save time.

I must have spent 10 minutes searching through the bottled tomato sauces looking for one that did not have onions on the list of ingredients. I finally found one: Lucini Tuscan Marinara Sauce with Roasted Garlic. Fortunately garlic is no problem!

I loved the nutty and toothsome flavor of whole wheat lasagna, and the Lucini pasta sauce was exceptional. I’ve always considered Lucini Extra Virgin Olive a great bang for the buck, and their tomato sauce is exceptional as well.

When slicing into the first piece, it was runny (probably because I used fresh spinach), but after 10 minutes, the pasta absorbed much of the excess juices.

Recipe: Roasted Chicken and Spinach Lasagna

Ingredients

  • 8 ounces dried lasagna*
  • 2 eggs, beaten
  • 1 tablespoon minced garlic
  • 2 teaspoons dried herbs, such as basil,thyme of oregano
  • 1/2 teaspoon freshly ground pepper
  • 6 cups grated cheese, such as mozzarella, Parmesan and Asiago, divided
  • 30 ounces (apx. 3 cups) ricotta
  • 6 ounces baby spinach, washed and spun dry
  • 25-28 ounces your favorite bottled tomato sauce
  • 1 rotisserie chicken, skin removed and discarded; remove meat from chicken and shred (you should have 5-6 cups chicken)

Instructions

  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)

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Feed Your Children, Pasta & risotto, Poultry
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