Servings: 6–8
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese (optional, for topping)
- 9–12 lasagna noodles (cooked or no-boil noodles)
- 2 cups marinara or Alfredo sauce (your choice)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning or dried basil/oregano
Instructions:
- Preheat oven: 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Cook vegetables: Heat olive oil in a skillet over medium heat. Add minced garlic, sliced mushrooms, and cook until soft. Add the chopped spinach and cook until wilted. Season with a pinch of salt, pepper, and Italian seasoning. Set aside.
- Prepare chicken mixture: In a medium bowl, mix the cooked chicken with ricotta cheese. Add a little salt and pepper to taste.
-
Assemble the lasagna:
- Spread a thin layer of sauce on the bottom of the baking dish.
- Lay down a layer of noodles.
- Spread half of the chicken-ricotta mixture over the noodles.
- Add half of the mushroom-spinach mixture.
- Sprinkle 1 cup of mozzarella cheese on top.
- Repeat layers (noodles → chicken → mushrooms/spinach → mozzarella).
- Finish with a layer of noodles, remaining sauce, and top with remaining mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake for an additional 10–15 minutes until the cheese is melted and golden.
- Rest & serve: Let the lasagna rest for 5–10 minutes before slicing. This helps it set and makes serving easier.
Tips:
- For extra creaminess, use Alfredo sauce instead of marinara.
- You can add a pinch of crushed red pepper for a mild kick.
- If using raw chicken, sauté or roast it first until fully cooked before mixing with ricotta.
