Spinach Lasagna with Chicken and Broccoli
A delicious recipe for spinach lasagna with chicken and broccoli. Cheesy, creamy, and tasty comfort food that the whole family will love.
Servings: 12 cups
Calories: 608kcal
Equipment
- Lasagna Pan Cookware
Ingredients
- 16 oz lasagna noodles
- .75 cup butter 1 ½ sticks
- 2 tbsp chicken stock concentrate like Better Than Bouillon
- ¾ cup flour
- 3 cup milk I used 2%
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- ¼ tsp pepper
- 1 medium onion chopped
- 4 cup Ricotta cheese
- 1 whole rotisserie chicken meat picked off the bones
- 16 oz broccoli florets frozen
- 16 oz spinach frozen
- 15 oz sliced mushrooms drained
- 8 oz Swiss cheese sliced
- 8 oz mozzarella cheese sliced
Instructions
- Preheat oven to 325℉.
- 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.16 oz lasagna noodles
- 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.16 oz broccoli florets, 16 oz spinach
- In a large skillet, heat the butter until melted and add the chopped onion. Sauté until onions are tender..75 cup butter, 1 medium onion
- 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.¾ cup flour, 3 cup milk, 2 tbsp chicken stock concentrate
- 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.1 tsp garlic powder, 1 tsp salt, ¼ tsp pepper, 1 tsp thyme
- In a large bowl, mix together the ricotta cheese, drained broccoli, drained spinach, sliced drained mushrooms, and chicken pieces.4 cup Ricotta cheese, 15 oz sliced mushrooms, 1 whole rotisserie chicken
- Assemble the lasagna.
- Start with a layer of about 1/2 cup of sauce in the bottom of the baking pan.
- Then, here is how I layered: 3 noodles on top of the sauce, 1/2 cup of the spinach/broccoli/chicken filling, 1/3 cup sauce, cheese slices - 3 of each flavor, 3 noodles, 1/2 cup of the spinach/broccoli/chicken filling, 1/3 cup sauce, cheese slices - 3 of each flavor, 3 noodles, 1/3 cup sauce, cheese slices - 3 of each flavor.8 oz Swiss cheese, 8 oz mozzarella cheese
- Cover loosely with aluminum foil and bake for 30 minutes. Spray the inside side of the foil before covering. Since cheese is the last layer, it will stick to the foil if it touches.
- Remove foil and bake for another 10 minutes or until it develops a golden crust on top.
- Cool for 15 minutes before serving.
Video
Notes
Prefer cottage cheese? Swap the ricotta cheese for 1 large, 24 oz container of cottage cheese and 2 eggs.
A 1 lb box of lasagna noodles contains 18 noodles. I used 9 noodles for this recipe.
About 3/4 cup of the filling was leftover as it would not fit into the pan.
Dried parsley is sprinkled on top for the photos. This is totally optional.
Nutrition
Serving: 1slice | Calories: 608kcal | Carbohydrates: 45g | Protein: 29g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 577mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4894IU | Vitamin C: 45mg | Calcium: 581mg | Iron: 3mg