Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

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I had a bag of mozzarella cheese leftover in the fridge and had no idea what I was going to use it in. We already had my homemade pizza a few nights ago, and I didnโ€™t feel in a baked ziti mood so, chicken and spinach lasagna to the rescue. I started thinking about it on the drive home and decided a sour cream sauce using mozzarella cheese would taste great with chicken and spinach on some lasagna noodles. The recipe that I came up with turned out great! I will be adding it to my book in progress and probably continue to come up with different variations ๐Ÿ™‚ because Iโ€™m always playing around with my food that way.  

Chicken and Spinach Lasagna

Yield = 9 x 13 pan of Lasagna

Ingredients:

  • ยฝ box of lasagna noodles prepared as per the box instructions
  • 3-4 boiled chicken breast
  • 3 TBS Butter
  • ยผ cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups shredded mozzarella cheese
  • 1 tsp salt
  • 1 cup sour cream
  • 4 cups cleaned and pinched raw spinach

Prepare the lasagna noodles as per the box instructions.  In a stockpot boil chicken breast in 4-6 qts of water until done. In a saucepan, place a little bit of water and wilt the raw spinach. Remove from pan and set aside. Next, melt the 3 TBS butter in the saucepan and stir in the ยผ cup of flour – making a paste. Stir in the 4 cups of chicken stock from the boiled chicken pot a little at a time. Continue to stir to remove any lumps. Once smooth, stir in 1 ยฝ cups of the cheese until the cheese melts. Remove from heat and stir in the tsp of salt and the 1 cup of sour cream. Add cubed chicken and the wilted spinach to the mixture. 

Spray a 9 x 13 baking dish with cooking spray.  Layer the lasagna noodles and the chicken mixture. (I usually make four layers). Top with ยฝ cup mozzarella. Bake in a 350-degree oven for 20 minutes. 

Enjoy!

Maurie Kay

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