Chicken Spinach Lasagna
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 20 mins
-
Servings
8 servings
-
Calories
569 kcal
-
Course
Main Course
Chicken Spinach Lasagna
Description
This lasagna starts with cooking aromatic vegetables—onion, garlic, and bell pepper—sautéed in olive oil until tender. Baby bella mushrooms are added for depth, followed by seasoning and the addition of ground chicken mixed with tomato paste. Once the chicken is cooked through, fresh spinach is stirred in until wilted. Separately, lasagna sheets are cooked al dente and cooled to prevent sticking.
The layering involves alternating cooked lasagna sheets with portions of the chicken and spinach mixture, marinara sauce, and grated mozzarella cheese. The assembled lasagna is baked at a high temperature until bubbling and the cheese melts into a golden, slightly browned crust. This dish combines tender pasta with moist filling and melted cheese, well suited for family dinners or gatherings.
Ingredients
- 5 tablespoons olive oil
- 1 onion chopped
- 1 garlic bulb 9-10 cloves, minced
- 1 bell pepper chopped
- 2 cups baby bella mushroom sliced
- 1 lb. ground chicken
- 1 tablespoon tomato paste
- 5 cups spinach raw, fresh
- 16 oz mozzarella cheese grated
- 15 oz marinara sauce
- 16 lasagna sheets
- salt
- black pepper
Instructions
- Bring 2 gallons of water to a boil in a large saucepan over high-medium heat.
- In the meantime, add two tablespoons of olive oil to a large pan over medium heat.
- Add the chopped onion and cook for 2-3 minutes until tender, stirring occasionally. Then add the minced garlic and cook for another 2 minutes.
- Add the chopped bell pepper and mushrooms, stir, and cook for another 4-5 minutes. Add the tomato paste and ground chicken—season with salt and pepper. Mix well to combine, and cook for about 5 minutes.
- Once the chicken is almost cooked, add the spinach and cook until it has shrunk in size and is tender, for about 5 minutes. Turn off the heat.
- In the meantime, the water must be boiling. Add some salt, two tablespoons of oil, and the lasagna sheets. Cook based on the box instructions, but usually, it takes 7-9 minutes for the sheets to cook. Transfer the lasagna sheets to a colander, give them a bath in cold water, and drain.
- Preheat oven to 400F.
- Start by greasing a 9x12 baking dish with one tablespoon of oil.
- Lay 5 lasagna sheets on the bottom of the pan, top it with half of the chicken mixture, 5 ounces of marinara sauce, and 1½ cups of grated mozzarella cheese. Repeat this for the second layer of lasagna sheets -> chicken mixture -> marinara sauce -> cheese. Top with the final layer of 6 lasagna sheets (I added the pieces from the trimmed sheets), cover with the remaining 5 ounces of marinara sauce, and top with 1 cup of cheese.
- You can place lasagna in the fridge for 24 hours or bake it immediately for 30 minutes, or until bubbly.
- Let lasagna cool down 15-20 minutes before serving, which will help cut it.
- You can turn on the broil for the last 3-4 minutes of baking for a golden brown top, but watch it closely not to burn it.
- Garnish with fresh herbs and serve. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 569kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 704mg | 29% |
| Potassium | 896mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2870IU | 57% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 333mg | 33% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
