Weeknight Spinach and Chicken Lasagna
Lasagna is a delicious meal that seems to take alot of work to make at home. But actually, it can be really easy. This version is semi-homemade and (maybe a tiny bit) healthier, but it's super easy to throw together and you can have it in the oven within 30 minutes! I found a huge pack of buffalo mozzarella for cheap at Costco, so this lasagna is a decadent treat with all that delicious cheese!
- Lasgna Noodles (about 6-8)
- Tomato Sauce (whichever kind you like!) (2 jars (about 330g/12oz per jar))
- Ground Chicken (about 300 g (little less than a pound))
- Eggs (2)
- Cottage Cheese (200 g (about one cup))
- Shredded Mozzarella (or other cheese if you like) (1 cup (plus extra for topping))
- Salt and Pepper (to taste)
- Fresh Basil (or Dried) (about 12 leaves (chopped))
- Buffalo Mozzarella (400 g (about a pound))
- Fresh Baby Spinach (a few cups)
- Olive Oil (1 tbsp)
Gather up your ingredients! A few notes: many recipes have you cook the lasagna noodles beforehand, but I have never done that. Nor have I used "no boil" noodles. I just use regular noodles and have never had them undercooked. Also, the shredded cheese can be any kind that you might like in lasagna. The tomato sauce can also be anything you prefer, and feel free to mix and match like I did!
First, cook your ground chicken in the olive oil.
While that is cooking, mix together the 2 eggs, the cottage cheese, the shredded cheese, the salt and pepper, and the basil.
Once the chicken is cooked, just dump in your jars of tomato sauce and set aside.
Chop up your buffalo mozzarella into slices.
Now you are already ready to assemble the lasagna! I used a square glass baking dish, so I often cut up some of the noodles to fit my dish. First put some sauce in the bottom to coat the dish, and then place one layer of noodles on top.
Next, add about half of the cheese mixture and spread out evenly over the stop of the noodles. Top with a layer of the mozzarella slices, then a layer of spinach and top that with a bit of sauce.
Now add another layer of noodles, and then repeat. First the other half of the cheese mixture, a layer of mozzarella slices, a layer of spinach, and a bit of sauce on top.
Then add a third and final layer of noodles. Top this layer with the remaining sauce to give a good cover over the noodles.
Finish it off with a final layer of the mozzarella slices and your shredded cheese. If I'm worried that I won't have enough moisture to cook the noodles, I will pour no more than a 1/4 cup of water around the edges of the dish to ensure a moist and delicious lasagna.
Now bake in the oven uncovered at 375F (185C) for about 45 minutes to an hour, until it's all bubbly and slightly charred on the top. Serve with a simple salad and some bread for a great meal!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.