Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 9–12 lasagna noodles, cooked al dente
- 2 cups béchamel sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the shredded chicken, chopped spinach, ricotta cheese, garlic powder, oregano, salt, and pepper in a bowl.
- Layer cooked lasagna noodles, chicken and spinach mixture, mozzarella, and béchamel sauce in a greased baking dish. Repeat layers until all ingredients are used, ending with béchamel.
- Top with grated parmesan cheese.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
This casserole is great on its own but pairs well with garlic bread and a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg