This Chicken Parmesan Lasagna is easy to make. Not only is it simple to make, but also easy to switch around ingredients as you desire. You could try using alfredo sauce in substitution for the spaghetti sauce. I personally like using the chunky vegetable spaghetti sauce in place of regular spaghetti sauce.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 8
Ingredients
19-ounce box frozen creamed spinach
115-ounce container ricotta cheese
124-ounce jar spaghetti sauce of choice
7pieces‘oven-ready’ lasagna pieces, no boil kind
1lb.shredded chicken breasts or thighs, or desired amount
6slicesmozarella cheese
1/2cupgrated Parmesan cheese
Instructions
Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
Microwave spinach as directed by instructions on package. Drain as needed.
Combine spinach and ricotta in a bowl.
Mix shredded chicken with with spaghetti sauce.
Pour 2/3 cup chicken spaghetti sauce in baking dish. Top with 3-1/2 lasagna noodles – I break one in half and place this it centered at the end in the opposite direction as the longer 3.
Spread half the spinach ricotta mixture over noodles, then the mozzarella slices, and 1/2 the remaining sauce. Place remaining noodles on top, placing the 1/2 piece at the opposite end as did the first layer.
Add the remaining spinach mixture, and the remaining sauce to this layer. You may add additional mozarella cheese, if desired. Sprinkle top with Parmesan cheese, then cover with foil.
Bake 30 minutes, then uncover and bake 15 additional minutes.