Chicken and spinach lasagna

By Amy M – London, ON
Chicken and spinach lasagna
  • Prep Time: 30
  • Total Time: 120
  • Servings: 6-8

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About this Recipe

Using no boil lasagna noodles will work best. Bake the day ahead for easy entertaining.
Slice the chicken when it is still partially frozen to get nice even slices easily.


3 lbs boneless skinless chicken breasts-sliced thin
1 can pasta sauce
1/2 onion-chopped fine
1/2 Pkg Lasagna noodles
1/2 bell pepper-chopped
1 cup mushrooms sliced
1 tsp oregano
1 tsp basil
1 tsp minced garlic
1 Pkg fresh baby spinach
500 ml cottage cheese
500 g shredded mozzarella
4 tbsp parmesan
1 cup red wine (or water if preferred)


spread a few spoonsful of tomato sauce on the bottom of a large rectangular baking pan. Sprinkle onions over it. place a layer of lasagna noodles over and spread with more tomato sauce. sprinkle peppers over. In layers add cottage cheese, spinach, chicken, mozzarella, then more lasagna noodles. spread more tomato sauce, cottage cheese, sprinkle mushrooms over and another layer of spinach, top with chicken and mozzarella, and more lasagna noodles. Spread the remainder of the sauce over the top, pour the wine (or water) over. Top with the remainder of the mozzarella. Bake in 325F oven for 1 hr and 15 min. Check every 1/2 hr and push noodles into the juices if they start to dry out and lift. Sprinkle on the parmesan and bake for 10-15 min more.

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