0 from 27 votes
Chicken Spinach Lasagna
Chicken Spinach Lasagna is easy to make and loaded with chicken, veggies, lots of gooey cheese, and spinach for a nutritional boost.
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 569 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 5 tablespoons olive oil
- 1 onion chopped
- 1 garlic head 9-10 cloves, minced
- 1 bell pepper chopped
- 2 cups baby bella mushrooms sliced
- 1 lb. ground chicken
- 1 tablespoon tomato paste
- 5 cups raw fresh spinach
- 16 oz mozzarella cheese grated
- 15 oz marinara sauce
- 16 lasagna sheets
- salt and 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!
Cup of Yum
Nutrition Information
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
(26%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2870IU
(57%)
Vitamin C
29.5mg
(33%)
Calcium
333mg
(33%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 569
% 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.