Spinach lasagna is a tasty way to get your family to eat this nutritious veggie. Everyone has family favorite meals. Mine rotate again and again, depending on how far back in my recipe file I can reach. Yesterday, I was searching for an old lasagna recipe I used to love to make for my family, and guess what? I found it! After looking at it, I found that I could tweak it a bit more by adding chicken for more protein and spinach for a bigger kick of iron. Spinach hosts 20% of the Daily Value of vitamin A, vitamin C, vitamin K, magnesium, manganese, folate, and iron. Who couldn’t use a few of these beauties hidden inside a yummy creamy spinach lasagna? Give it a try!
Spinach Lasagna Recipe with Chicken and Broccoli
* Note, this large recipe fits nicely in a 15.5″ X 10″ baking pan/casserole dish, and can be halved. Do not half the sauce, though!
- 1 Box lasagna noodles
- 1 and 1/2 stick butter
- 2 Tablespoons chicken stock concentrate (Better Than Bullion brand is great!)
- 3/4 Cup flour
- 3 Cups milk (I used 2%)
- 1 tsp. each, dried garlic and thyme
- salt and pepper to taste
- 1 medium onion, chopped
- 4 Cups Ricotta cheese
- 1 store bought rotisserie chicken, meat picked off the bones
- 1-16 oz bag frozen broccoli florets
- 1-16 oz bag frozen spinach (not chopped spinach)
- 1-15 oz can sliced mushrooms, drained
- 1-8 oz package sliced Swiss cheese
- 1-8 oz package sliced mozzarella cheese
- Preheat oven to 325 degrees.
- Spray the casserole dish with cooking spray. Set aside.
- Cook lasagna noodles until they are slightly tender, but not over cooked. Drain, and drizzle a little cooking oil or butter on them so that they do not stick.
- Thaw broccoli and spinach separately in the microwave. You will want to use the microwave to thaw the vegetables, not cook them, as they will finish cooking in the oven in the lasagna. It is okay if they are slightly cool. Place the thawed vegetables in a mesh strainer and press until most of the residual water comes out. Lay veggies on a tea towel or paper towels to further help release moisture and set aside.
- In a large skillet, heat the butter until melted and add the chopped onion. Sauté until onions are tender.
- Add the flour into the pan with the butter and onions. Stir and cook until mixture becomes paste-like, about 5 minutes. Measure milk in a liquid measuring cup and add the chicken stock concentrate to it. Stir to blend.
- Add milk-chicken stock concentrate mixture to flour mixture on the stove. Whisk to blend to a smooth consistency. If sauce seems too thick, add a bit more milk to lighten it up. Add to the sauce the salt, pepper, dried garlic, and thyme. Stir to combine. Set aside to cool slightly.
- In a large bowl, mix together the ricotta cheese, drained broccoli, drained spinach, sliced drained mushrooms. and chicken pieces.
- Now you can assemble the spinach lasagna! First, ladle into your baking pan about 1/2 cup of the sauce. Line the inside the bottom of the pan with one layer of lasagna noodles. Add 1/3 of the ricotta cheese mixture. Ladle 1/3 of the sauce on top. Layer 1/3 of the cheese slices on top of that, alternating Swiss and mozzarella cheeses so that each layer has some of each. Place another layer of lasagna noodles on top of the first layer and repeat two more times, ending with a layer of sauce and Swiss and mozzarella cheese on top.
- Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until it develop a golden and bubbly crust on top. Cool for 15 minutes before serving.
This delicious spinach lasagna pairs nicely with a fresh garden salad. Enjoy!