Ingredients
4 tbsp unsalted butter
3 cloves garlic, minced
1 medium onion, chopped
5 oz fresh baby spinach
2 cups heavy cream
1 cup grated Parmesan cheese
1 1/2 cups ricotta cheese
1 tsp black pepper
1 tsp salt
4 cups shredded rotisserie chicken
12 cooked lasagna noodles
3 cups shredded mozzarella cheese
1 tbsp olive oil (for noodles)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium-high heat, melt butter and sauté garlic and onion until translucent.
- Add spinach and cook until wilted. Stir in heavy cream, Parmesan, ricotta, salt, and pepper. Simmer briefly, then remove from heat.
- Cook lasagna noodles in boiling water until al dente. Drain and drizzle with olive oil to prevent sticking.
- Spread a spoonful of the filling mixture in a 9×13-inch baking dish.
- Layer noodles, filling, and mozzarella cheese. Repeat until all noodles are used, ending with mozzarella on top.
- Cover with foil and bake for 35 minutes.
- Remove foil and broil for 2–3 minutes, until cheese is golden and bubbly.
- Let rest 10 minutes before slicing and serving.
Notes
- You can use oven-ready noodles, but add more sauce as they absorb more liquid.
- Swap proteins with cooked turkey, chicken breast, or vegetarian options like mushrooms.
- Make ahead and refrigerate or freeze for up to 4 months.
- If reheating, add a splash of cream or milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
