Best Spinach Lasagna With Chicken Recipes

Chicken Spinach Lasagna image

Provided by Trisha Yearwood

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

Spinach Lasagna With Chicken image

Provided by 2bFeChef

Categories Chicken

Time 35m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 9

9 lasagna noodles (2-inch)
1 lb shredded chicken
1 cup sliced zucchini
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 (8 ounce) cans tomato sauce
14 ounces fresh spinach
1 (15 ounce) package ricotta cheese
3 cups shredded mozzarella cheese
salt and pepper

Steps:

Preheat oven to 350 degrees.
Cook and shred chicken.
In large skillet mix shredded chicken, zucchini, diced tomatoes and tomato sauce, heat until warm (and zucchini is tender). Salt and pepper to taste.
Cook lasagna noodles according to package directions.
Mix spinach with ricotta cheese.
In large casserole dish start with 3 noodles, 1/3 of spinach mix, 1/3 of chicken mix, 1/3 of mozzarella cheese. Repeat these layers two more times.
Cook at 350 for 25-30 minutes or until heated through.

Nutrition Facts : Calories 566.6, Fat 30, SaturatedFat 15.6, Cholesterol 116.4, Sodium 905.9, Carbohydrate 38, Fiber 4.1, Sugar 5.3, Protein 37.1

Chicken and Spinach Lasagna image

Provided by teekie

Categories Chicken

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

6 pieces lasagna noodles, uncooked
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups cooked chicken breast halves, chopped
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 cups skim milk
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese
1 beaten egg
1/2 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

In a medium saucepan, cook onion in butter until tender.
Stir in cornstarch, basil, garlic powder and nutmeg.
Add milk all at once.
Cook and stir until thickened and bubbly; stir in spinach.
In medium bowl, stir in together Ricotta and egg.
Add mozzarella and half of parmesan; mix well.
Preheat oven to 350 degrees.
Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
Repeat layers.
Top with remaining Parmesan cheese.
Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!