Chicken and Spinach Lasagna
This Chicken and Spinach Lasagna is an easy yet impressive option for a Sunday dinner with family.
Servings: 4 servings
Ingredients
- 22 oz jar Alfredo sauce (you can use homemade Alfredo sauce too)
- 2 cups cooked shredded chicken
- 6 lasagna noodles (or use oven-ready noodles to avoid boiling the noodles)
- 1 cup fresh chopped spinach
- 2 cups mozzarella cheese shredded
Instructions
- Boil the lasagna noodles according to the package instructions. Drain and set aside. Skip this step if you use oven-ready noodles.
- Spray an 8x8 baking dish with non-stick spray. Pour 1/4 cup of the Alfredo sauce to the bottom of the pan and spread it out.
- Lay 3 of the noodles in the bottom of the pan (you will have to break or cut the noodles to fit into the pan), place half of the chicken over the noodles, add half of the spinach over the chicken, half of the Alfredo sauce left in the jar, and half of the cheese on top of that. Repeat for a second layer, ending with the cheese.
- Cover with foil and bake for 30-35 minutes (if using oven-ready noodles bake for 55 minutes) then remove the foil and bake for an additional 15 minutes. Serve and enjoy!
Video
Nutrition
Calories: 723kcal | Carbohydrates: 38g | Protein: 41g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 199mg | Sodium: 1460mg | Potassium: 338mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1111IU | Vitamin C: 2mg | Calcium: 307mg | Iron: 2mg
