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Chicken and Spinach Lasagna

Chicken and Spinach Lasagna
Temperature: 350°F


  • 2 lbs. ground chicken
  • 1 lb. baby spinach
  • ½ cup chicken stock
  • ½ cup milk
  • 3 tbsp. parsley (fresh)
  • 1 15oz container Ricotta cheese
  • 2 eggs
  • 1 box no bake lasagna noodles
  • 1 cup mozzarella cheese, shredded
  • Extra virgin olive oil
  • Parmesan cheese
  • salt and pepper


Preheat the oven to 350F In a large pot, 2 tablespoons of oil and heat over medium. Add the chicken and when almost fully cooked, add the baby spinach. When the spinach is wilted, season with salt and pepper. Add the stock and milk and reduce for about 10-15 minutes over medium heat. While the chicken stock mixture is reducing, in a large bowl combine the eggs, parsley, and ricotta. Mix to combine and season with salt and pepper. In the bottom of your lasagna dish, start by spreading a light layer of the chicken mixture. Cover with a layer of no bake lasagna noodles, then a layer of the ricotta mixture, sprinkle some mozzarella, and finish with a layer of chicken/spinach. Add another layer of noodles, then ricotta, mozzarella, and then chicken. Repeat until finished. Top with a nice layer of mozzarella and parmesan cheese. Place aluminum foil over the dish and bake in the oven for 35-40 minutes. Remove the foil and bake for an additional 15 minutes to give the top color.

Emile Henry Products Used