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Hubby loves spinach. I saw some jarred Florentine Spinach sauce in the store and wondered what I concoct with it that would bring a smile to his face. I decided to make him a spinach lasagna. I wanted to have more then just the spinach and the cheese so I decided to include some chicken as well. He was delighted and loved it, the whole pan was gone within two days. Here’s how I made it.
Chicken And Spinach Lasagna
- 1x 23.7 oz jar Prego Florentine Spinach Sauce
- 1 lb ground chicken
- 1 lb fresh mozzarella, shredded
- 12 oz bag fresh spinach, chopped
- 32 oz ricotta cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 9 oven ready lasagna noodles
Preheat oven to 350 f.
Brown the chicken, which takes about 8 minutes.
Heat the spinach until it’s all wilting, which only takes 3-4 minutes.
While these are cooking, shred the mozzarella. You’ll use most of it inside the lasagna, but should reserve about 3 oz for the top of the lasagna.
In a medium sized bowl combine the spinach, chicken, onion powder, garlic powder, and about 3/4 of the shredded mozzarella and mix well.
Place a thin layer of the sauce in a baking pan.
Place three lasagna noodles in the bottom of the pan.
Distribute the chicken mixture across the top of the three noodles.
Place three lasagna noodles on top of the chicken mixture.
Place the ricotta cheese on top of the middle layer of noodles and distribute evenly across the top.
Place the final three lasagna noodles on top of the layer of ricotta cheese.
Pour the remainder of the sauce on top of the top layer of noodles.
Sprinkle the remaining mozzarella cheese across the top of the sauce.
Cover the pain in foil and bake for 30 minutes.
Remove the foil and bake for 15 minutes.
Serve and enjoy with salt and pepper to taste.