Chicken Spinach Lasagne

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 270.9

Total Fat: 6.4 g
Cholesterol: 71.3 mg
Sodium: 435.6 mg
Total Carbs: 34.3 g
Dietary Fiber: 3.1 g
Protein: 18.9 g

View full nutritional breakdown of Chicken Spinach Lasagne calories by ingredient

Introduction

A simple, no worries casserole thrown together from the pantry, freezer, and using leftover rotisserie chicken breast A simple, no worries casserole thrown together from the pantry, freezer, and using leftover rotisserie chicken breast

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 6

Ingredients

9 sheets of Barilla no-boil lasange

10 oz. frozen spinach thawed

1 small onion (approx. 3" dia.) chopped 1/4" dice

1/2 tsp. ground nutmeg

1.5 cups chopped rotisserie chicken (approx.)

1 cup part skim ricotta cheese

1 egg

2 tsp. Italian seasoning

2 tsp. onion powder

1 can Progresso Vegetable Classics Tomato Basil soup

Directions

Makes 6 servings, using approx. 6.5" x 10" by 1.5" casserole.

Preheat oven to 375ºF

Defrost the chopped spinach in the microwave. While spinach is defrosting, chop onion and saute, and chop chicken. Combine ricotta, Italian seasoning, onion powder and egg, mixing well. Add spinach and nutmeg to onion, continue cooking until some of the liquid has evaporated.

Light spray casserole with Pam. Lay 3 sheets of lasagne noodles in bottom. Top with spinach mixture, spreading evenly. Layer 3 more sheets of lasagne noodles. Top with chopped chicken. Over chicken, evenly spread ricotta mixture and then top with last 3 sheets of lasagne noodles. Pour tomato-basil soup evenly over the top, allowing soup to soak into casserole.

Bake at 375º for 35-40 minutes until noodles are soft and casserole is heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user LILACEOUS.