When it comes to comforting family meals, few dishes can compete with a warm, creamy, and hearty lasagna. Recently, I decided to explore a twist on the classic red sauce lasagna by incorporating chicken and spinach for a delightful combination. The result was nothing short of spectacular; a dish that was not only delicious but also packed with nutrients. My family absolutely adored it, with even the pickiest eater coming back for seconds. The creamy béchamel sauce paired with the savory chicken and fresh spinach created a harmonious blend of flavors that made the lasagna a standout dish at our dinner table.
Ingredients
For this Chicken and Spinach Lasagna recipe, you’ll need the following ingredients:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 3 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon ground nutmeg
Instructions
Creating this delicious Chicken and Spinach Lasagna is a multi-step process, but it’s well worth the effort. Follow these instructions for the best results:
- Prepare the Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Stir in the minced garlic, salt, pepper, and Italian seasoning. Cook for an additional minute. Remove from heat and set aside.
- Prepare the Spinach Mixture: In a large bowl, combine the thawed and drained spinach with ricotta cheese and 1/2 cup of Parmesan cheese. Mix well until combined.
- Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and ground nutmeg.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of béchamel sauce. Place a layer of lasagna noodles on top. Spread half of the spinach mixture over the noodles, followed by half of the cooked chicken and a third of the mozzarella cheese. Repeat with another layer of noodles, remaining spinach mixture, chicken, and another third of the mozzarella. Finish with a final layer of noodles, remaining béchamel sauce, and the rest of the mozzarella and Parmesan cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving.
Nutrition Facts
This Chicken and Spinach Lasagna recipe serves 8 people. Each serving contains approximately 450 calories, making it a satisfying meal without being overly indulgent. The dish provides a good balance of protein, carbohydrates, and fats, along with essential vitamins and minerals from the spinach and cheese.
Preparation Time
From start to finish, this Chicken and Spinach Lasagna takes about 1 hour and 30 minutes to prepare and cook. This includes the time needed to cook the chicken, prepare the ingredients, assemble the lasagna, and bake it to perfection. While it may seem like a significant time investment, the result is a delicious and nutritious meal that is sure to become a family favorite.
How to Serve
To serve this delectable Chicken and Spinach Lasagna, consider the following tips for a complete meal experience:
- Pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the lasagna.
- Serve with a side of garlic bread or a warm baguette to soak up the creamy béchamel sauce.
- For an elegant touch, garnish each slice with freshly chopped parsley or basil.
- Offer a selection of red or white wines, such as a Chardonnay or Pinot Grigio, to complement the flavors.
- Finish the meal with a light dessert, like a lemon sorbet or fruit salad, to cleanse the palate.
Additional Tips
Here are some additional tips to ensure your Chicken and Spinach Lasagna turns out perfectly every time:
- Choose Fresh Ingredients: Whenever possible, use fresh spinach and high-quality ricotta and mozzarella cheese for the best flavor and texture.
- Make Ahead: You can assemble the lasagna up to a day in advance. Simply cover and refrigerate until you’re ready to bake.
- Freeze for Later: This lasagna freezes well. Wrap individual portions in foil and store in the freezer for up to three months. Reheat in the oven until hot and bubbly.
- Experiment with Seasonings: Feel free to add more herbs and spices to suit your taste. A pinch of red pepper flakes can add a nice kick.
- Adjust for Dietary Needs: For a lighter version, use whole wheat noodles and reduce the amount of cheese. You can also substitute chicken with turkey or a plant-based alternative.
FAQ Section
Here are some frequently asked questions about this Chicken and Spinach Lasagna recipe:
Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. Simply sauté it in a bit of olive oil until wilted, then drain any excess moisture before mixing it with the ricotta cheese.
Q: Can I make this lasagna gluten-free?
A: Absolutely! Simply substitute the lasagna noodles with gluten-free noodles and use gluten-free flour for the béchamel sauce.
Q: What can I use instead of ricotta cheese?
A: Cottage cheese is a great alternative to ricotta. You can also blend cottage cheese for a smoother texture if desired.
Q: How can I reheat leftover lasagna?
A: To reheat, cover the lasagna with foil and bake in a preheated 350°F (175°C) oven for about 20 minutes, or until warm throughout.
Q: Can I add other vegetables to the lasagna?
A: Definitely! Feel free to add mushrooms, zucchini, or bell peppers for additional flavor and nutrition.
