Chicken & Spinach Lasagna
A great 'go-to' chicken & spinach lasagna recipe - always well received.
chicken and spinach lasagna
instant lasagna noodles
(or approx 250g)
skin off, de-boned, shredded
cream of mushroom condensed soup
10.5 oz (or 400ml) cans
heavy/ thickened cream
fresh is best (rinsed & shredded), but frozen is fine
very finely sliced
salt & pepper
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).
See below for suggestions about how you can personalize this recipe to suit you, your family, and your guests.