chicken spinach lasagna
Print Pin
5 from 1 vote

Chicken & Spinach Lasagna

A great 'go-to' chicken & spinach lasagna recipe - always well received.
Course Main Course
Cuisine American, Italian
Keyword chicken and spinach lasagna
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 320kcal

Equipment

Ingredients

  • 8 oz instant lasagna noodles (or approx 250g)
  • 1 roasted chicken skin off, de-boned, shredded
  • 2 cans cream of mushroom condensed soup 10.5 oz (or 400ml) cans
  • 3 cups heavy/ thickened cream
  • 3 cups mozzarella cheese grated
  • 2 cups spinach fresh is best (rinsed & shredded), but frozen is fine
  • cups parmesan cheese grated
  • 1 cup ricotta cheese
  • 10 medium mushrooms diced
  • 4 cloves garlic very finely sliced
  • 1 large onion diced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt & pepper to taste

Instructions

  • Preheat oven to 360 degrees Fahrenheit (or approximately 180 degrees Celsius).
  • In a medium-sized saucepan over low heat, add cream, both cans of soup, parmesan cheese and butter.
  • Allow to simmer – stirring quite frequently – until all ingredients are well blended.
  • In a large skillet over medium heat, add olive oil.
  • Add in onion until it becomes tender, then add in garlic and mushrooms.
  • Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.
  • Add in shredded chicken.
  • Cook until all ingredients are well heated but NOT over-cooking.
  • Season with salt and ground black pepper.
  • Lightly coat the bottom of a large (eg, 9in x 13in) baking dish with a little of the cream & soup mixture.
  • Place ⅓ of the instant lasagne noodles on the bottom of the baking dish.
  • Next, spread over ½ cup of ricotta.
  • Add half of the shredded spinach.
  • Then half of the chicken mixture.
  • Sprinkle over one cup of the mozzarella cheese.
  • And finally, add half of the remaining cream & soup mixture.
  • Repeat layers once more.
  • Top with a final layer of noodles then remaining cream & soup mixture.
  • Cover with aluminium foil and bake for 1 hour, or until your scrumptious lasagna is golden brown and the cheese is bubbling.
  • Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned (approx another 15 minutes).

Video

Notes

See below for suggestions about how you can personalize this recipe to suit you, your family, and your guests.