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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


  • 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)


  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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