This lasagna recipe is loaded with spinach to become chicken florentine lasagna. It’s soft, cheesy and delicious.
Who doesn’t like lasagna? Raise your hand! No, I’m serious, who doesn’t like lasagna? I mean honestly, what is not to like? All that gooey cheese and tender pasta is a marriage made in heaven!
I have to say though, I only make it maybe once or twice per year because it’s not exactly health food. 
This recipe is super easy and fast to prepare. You just have to cook the pasta and sauté the chicken with a ton of garlic. I just used diced, crushed or stewed tomatoes for the sauce. It gave it lighter flavor than using tomato sauce.
I hope you like this recipe for Chicken Lasagna Recipe with Spinach, if you love this, you will love this other Italian inspired dish, Chicken Florentine Pizza
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Chicken Florentine Lasagna
- Total Time: 105 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A comforting twist on classic lasagna, featuring tender chicken and spinach in a creamy ricotta and tomato sauce.
Ingredients
- 1 lbs (454 g) lasagna noodles
- 2 tsp olive oil
- 1 lbs (454 g) chicken tenders
- 3 cloves garlic
- 2 cans (794 g) stewed, diced or crushed tomatoes
- 2 tsp basil
- 2 tsp parsley
- 2 tsp oregano
- 2 lbs (907 g) ricotta cheese
- 2 eggs
- 2 tsp salt
- 1 tsp pepper
- 0.5 box frozen spinach
- 0.5 lbs (227 g) mozzarella cheese
- 1 cups (237 ml) grated Parmesan cheese
- 1 cups (237 ml) mushrooms
Instructions
- Boil pasta according to package directions.
- Preheat oven to 350°F (177°C).
- Add olive oil to a sauté pan over medium-high heat. Add chicken tenders, season with salt and pepper, and sauté until browned on both sides. Add garlic after flipping the first side.
- Remove chicken from pan, let cool, and then chop into bite-sized pieces.
- Add canned tomatoes to the pan. Add mushrooms (if using), spices, salt, and pepper.
- Mix ricotta with egg, oregano, salt, and pepper.
- Place about 1 cup of tomato sauce on the bottom of a deep 9″x13″ pan or lasagna pan. Top with a single layer of pasta.
- Top pasta with 1/2 of the ricotta mixture and spread it evenly.
- Top with another layer of pasta, then spread a generous layer of tomatoes, sprinkle with chicken, spinach, and mozzarella. Top with a generous layer of parmesan cheese.
- Add another layer of pasta and repeat the previous three steps.
- Bake at 350°F (177°C) for 1-1 1/2 hours, or until hot and bubbly.
Notes
- To prevent soggy lasagna, pre-cook the lasagna noodles according to package directions before assembling.
- For a richer flavor, use fresh spinach instead of frozen; sauté it with the garlic before adding the tomatoes.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What type of tomatoes should I use for the sauce in this Chicken Florentine Lasagna?
You can use diced, crushed, or stewed tomatoes for the sauce, as they provide a lighter flavor compared to traditional tomato sauce.
How much garlic should I use when sautéing the chicken?
You should use a generous amount of garlic when sautéing the chicken to enhance the flavor of the dish.
Can I add more spinach to the recipe?
Yes, you can definitely add more spinach to the lasagna for extra nutrition and flavor; just make sure to sauté it until wilted before layering.
