Roasted Chicken and Spinach Lasagna | Peggy Lampman's dinnerFeed

Recipe: Roasted Chicken and Spinach Lasagna

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)

Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Cook pasta according to package instruction; pay careful attention not to overcook.
In a large bowl, whisk eggs, garlic, dried herbs and pepper together. Stir in 1/2 grated cheese, ricotta and combine.
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.
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.
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)