Chicken Spinach Lasagna

I have been meaning to write about this one for a bit but I haven't been especially good about updating. This is a nice change from a lasagna with beef as I used ground chicken breast. I know all veggie lasagna is much healthier but we wanted a change.

 It's ooey gooey with cheese and makes a good dinner for two nights as well as providing a lunch portion. That's for two people, mind you, so you'd need to double the recipe for a large family.

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It's luscious coming out of the oven and hard to let sit as it firms up.


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Just. Yum.

I love to make this when it's good and cold so I can leave the oven door open after cooking, let the heat and aroma waft through the kitchen.


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I also made bread to go with the meal and I can say, carb filled meal it is but such comfort food.
Here's how I make it, recipe below.


Chicken Spinach Lasagna

9 lasagna noodles
1 pound ground chicken breast
16 ounces chopped mushrooms
1 chopped onion
lots of garlic, chopped
chopped spinach
olive oil
homemade sauce (or a large jar of good quality sauce)
For the creamy filling use
16 ounces of cottage cheese
1 large egg
1/2 cup shredded mozzarella
1/2 cup Parmesan cheese

Easy - boil the lasagna noodles, drain set aside.  Meanwhile saute the mushrooms, garlic and onion in a bit of olive oil.  Once they are softened add the chicken and cook until done.  Drain if needed.  Now add the spinach and gently turn the mixture over and over until it's well mixed.

In a bowl combine the cottage cheese, egg, mozzarella and Parmesan.

If you've made a homemade sauce in a separate pan or have some in the fridge that's great.  Add that into the veg and chicken mixture. If you use a jarred sauce then add it now.

Place a small amount of sauce in the bottom of a baking dish.  I use a dish that accommodates three lasagna noodles side by side.

Start the layering!  On top of that little bit of sauce place three noodles.  Spread some of the cheese filling on the noodles, add sauce then a sprinkle of mozzarella cheese.
Repeat with the other layers.  Douse with more mozzarella.  Bake at 350 F for 45 minutes.  If you can wait let it sit for 15 minutes after it's out of the oven easier to cut that way.

Serve with a salad or green beans and a red wine.  We have been partial to red blends lately but a Chianti would do the trick.  Oh, don't forget the bread!



 Linking up with Beth Fish's Weekend Cooking Series





8 comments:

Mae Travels said...

It's incredible how many different ingredients are good in Lasagne! I would love this one, but my husband is averse to spinach so no deal here. However, ground chicken sounds like a great substitute for beef or sausage. And you seem to have figured out the problem that most lasagne recipes feed an army, not a couple.

best... mae at maefood.blogspot.com

Tina said...

Thanks, Mae. I have cut back on the amounts in some recipes and just winged it with other. We like leftovers but I don't need enough to eat all week long!

Carole said...

Chicken lasagne - great idea. cheers from carole's Chatter

Judee Algazi said...

Anything with melted cheese is usually delicious. Looks great

Deb in Hawaii said...

I have been craving lasagna lately. Your lasagna looks so cheesy and delicious!

Tina said...

Thanks, Deb, Judee and Carole! Cheesey anything is wonderful, we love it.

Katherine P said...

I love lasagna but haven't made it in awhile. I really like the idea of using ground chicken and cottage cheese. I didn't realize how hungry I was for lunch until I saw your pictures. My main disappointment is that I don't have cheesy gooey lasagna to eat!

Tina said...

Thanks so much, Katherine! It's a lower fat variety of lasagna and we love it. I made extra, c'mon over!

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