Creamy Chicken and Spinach Lasagna

You know what I haven’t eaten in forever? Lasagna…

My mom grew up in a large, Italian family, so I’ve always been exposed to copious amounts of delicious Italian food. Pasta is one of my favorite things to eat, and I make a mean Alfredo sauce if I do say so myself

Lasagna is something that I love, but haven’t been able to eat in a while because Brent doesn’t like it. So I decided to make myself a big ol’ batch to take with me for lunches at work this week.

I love how portable and re-heatable this dish is. It was also very easy to make, and is actually quite healthy (as opposed to the traditional meat and cheese-laden version).

Creamy Chicken and Spinach Lasagna

(Recipe by: Miranda Mowbray, Biting Life)

Ingredients (serves 8):

1 lb chicken breast, cooked and shredded

2.5 cups homemade cream of chicken soup

Italian seasoning mix (salt, ground pepper, onion powder, garlic powder, paprika, parsley)

1/2 cup shredded parmesan cheese

1 (16 oz) bag of frozen spinach; thawed and drained

15 oz. fat-free cottage cheese

1 large egg

salt

ground pepper

2 cups crushed tomatoes

16 “oven-ready” lasagna noodles

2 cups shredded Italian-blend cheese

Directions:

Preheat oven to 350˚.

In a medium-sized bowl, combine shredded chicken, cream of chicken soup, Italian seasoning, and parmesan cheese; set aside.

In another medium bowl, combine spinach, cottage cheese, egg, salt, and pepper; set aside.

Spread about 1/4 cup crushed tomatoes on the bottom of a greased, glass baking dish; top with 4 lasagna noodles.

Cover noodles with more crushed tomatoes, then add a layer of the chicken mixture; top with 4 lasagna noodles and then more crushed tomatoes.

Spread a layer of spinach on top of that; top with 1/2 cup shredded Italian cheese, 4 lasagna noodles, then crushed tomatoes.

Add a layer of the chicken mixture, then a layer of spinach. Top with 1/4 cup shredded Italian cheese and 4 lasagna noodles.

Heavily coat the top and any exposed sides of the lasagna with more crushed tomatoes.

Cover the baking dish with foil, and bake for 50 minutes.

Sprinkle the leftover 1-1/4 cup of shredded Italian cheese, and bake uncovered for 5 more minutes.

Enjoy!

Related Posts:

• Spinach & Artichoke Risotto
• Cheesy Beef & Rice Casserole
• Spicy Italian Sausage Mac & Cheese
• Spicy Sausage Risotto with Spinach and Parmesan
• Baked Chicken Chimichangas