Ingredients:

  • 2 cups cooked, shredded chicken breast
  • 2 cups fresh spinach, chopped
  • 1 (15 oz) container ricotta cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 9 lasagna noodles (uncooked, oven-ready variety)
  • Extra mozzarella cheese for topping

Instructions:

  1. If using raw chicken, boil until cooked through; shred and set aside.
  2. In a mixing bowl, combine ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Fold in the shredded chicken and chopped spinach until well combined.
  3. In a saucepan, incorporate marinara sauce and heavy cream. Heat gently over medium, stirring, then mix in mozzarella and Parmesan cheeses until melted. Add dried Italian herbs.
  4. Spread a thin layer of cheese sauce in the baking dish. Place 3 lasagna noodles over the sauce. Layer half of the chicken-spinach filling on top, followed by a layer of cheese sauce. Repeat the layers with remaining noodles, filling, and sauce.
  5. Finish with remaining cheese sauce and sprinkle extra mozzarella on top.
  6. Cover with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove foil in the last 15 minutes to let the cheese brown.
  7. Let cool for 10-15 minutes before cutting. Serve warm.