Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

Shredded rotisserie chicken, cheese, spinach, Italian seasoning, and alfredo sauce create an easy and delicious lasagna.

Chicken and Spinach Lasagna
 
Makes 4 servings
Ingredients
  • 4 cups shredded rotisserie chicken
  • 1 cup shredded Italian cheese blend
  • ½ (10-ounce) box frozen chopped spinach, thawed and squeezed dry
  • ½ cup canned artichoke hearts, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • 1 large egg, lightly beaten
  • 1 (15-ounce) jar alfredo sauce
  • 4 oven-ready lasagna noodles
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 375°. Spray an 8-inch square baking dish with cooking spray.
  2. In a medium bowl, stir together chicken, half of cheese, spinach, artichokes, Italian seasoning, garlic powder, red pepper, and egg.
  3. Spread ½ cup alfredo sauce in bottom of prepared pan. Place 2 lasagna noodles in sauce. Spread chicken mixture onto noodles. Spread 1 cup alfredo sauce onto chicken mixture, and top with remaining lasagna noodles. Spread with remaining alfredo sauce, and sprinkle with remaining cheese. Cover with foil.
  4. Bake for 30 minutes. Uncover and bake until lightly browned, about 10 minutes more. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Notes
Kitchen Tip: For the ultimate convenience, assemble this lasagna in a disposable foil baking pan through step 3, and freeze it for up to 1 month. It can be baked from frozen at 300° for 2 hours; increase the oven temperature to 350°, and bake until browned and bubbly, 10 to 15 minutes more.

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