Ingredients
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup chopped onion
2 cups fresh spinach (or processed frozen spinach, thawed and drained)
4 cups heavy cream
1½ cups grated Parmesan cheese
15 oz ricotta cheese
Salt and pepper, to taste
3 cups shredded cooked chicken (rotisserie preferred)
15 cooked lasagna noodles
3 cups shredded mozzarella cheese
Instructions
In a large skillet, melt butter over medium-high heat. Add garlic and onion, sauté until onion is translucent.
Add spinach until just wilted.
Stir in heavy cream, Parmesan, ricotta, salt, pepper, and shredded chicken. Simmer briefly until sauce starts to thicken.
Preheat oven to 350°F (175°C). Spread a spoonful of sauce mixture on the bottom of a 9×13″ baking dish.
Layer lasagna noodles, then more sauce mixture, and a portion of mozzarella. Repeat layers until ingredients are used, finishing with sauce and remaining mozzarella.
Cover tightly with foil and bake ~35 minutes. Remove foil and broil 2–3 minutes until top is golden and bubbly. Let rest 10–15 minutes before slicing.
- Prep Time: ~15–20 minutes
- Cook Time: ~35 minutes covered + ~2–3 minutes broiling = ~38 minutes
- Category: Main course
- Method: baked
