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Smoked Mozzarella, Chicken, and Spinach Lasagna

Smoked Mozzarella, Chicken, and Spinach Lasagna

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Dan Myers

Smoked Mozzarella, Chicken, and Spinach Lasagna

Lasagna is one of those dishes that can be taken in lots of directions: You can stick with the traditional mixture of ground beef and mozzarella for a comforting trip down memory lane, or you can mix and match, swapping in different ingredients that can still come together in a comforting layered casserole, the result of a successful experiment.

For this lasagna, we swapped out the fresh mozzarella with smoked, and replaced ground beef with lean ground chicken. Dollops of goat cheese helped to give it creaminess, spinach helped break up the richness, and the chicken also helped to lighten it up. Instead of baking it in a large dish, we also used gratin dishes to separate it into individual portions.

Click here to see 6 Irresistible Lasagna Recipes

Click here to see 101 Ways to Cook Chicken


  • 8 Ounces marinara sauce
  • 4 cooked lasagna pasta sheets
  • 6 Ounces smoked mozzarella, sliced thinly
  • 10 Ounces ground chicken, browned
  • 3 Ounces goat cheese
  • 4 Ounces spinach, cooked and strained


Calories Per Serving824

Folate equivalent (total)146µg37%

White Chicken Spinach Lasagna, creamy and cheesy

For us, lasagna is a cheesy affair! Some chicken, some veggies, some white sauce, and a load of cheesy business with the golden broiled tempting crust. Yes! we are talking about a creamy, cheesy, bubbling white chicken spinach lasagna right out of the oven. The taste! It is creamy melt in the mouth yum, the taste is elaborated with spices, spinach, and veggies.

This is amongst those posts when I want to chill and talk about what we like to eat. Hubby is sold over anything white sauce like mayo garlic sauce, white sauce, white karahi, alfredo pasta, or paneer reshmi handi. So the classic red pasta sauce and ground beef lasagna is something I never tried. (confession).

So this recipe is a depiction of my love of healthy veggies, his love of white sauce, and the savory cheese affair between lasagna sheets. What is most important tip? Serve it freshly baked. Reheating dries out the sauce a bit and doesn't taste as great. At the same time, let the dish rest for 10 minutes before serving, so it is not bubbling hot and you don't want your family or guest to burn their mouth.

Chicken Mushroom and Spinach Lasagna

Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk-based sauce.

It’s creamy, yet light and does not taste like you’re eating loads of noodles. Pair it with your favorite house salad tossed in a Greek Dressing for a well-balanced meal.

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Anytime I get an excuse to add more veggies into my meals…I’m all there! And this chicken spinach lasagna is nothing short of veggies.

It’s made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover chicken or rotisserie chicken. I took a lighter approach to the sauce.

I used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.

Then the spinach mixture and sauce are layered into a square baking dish with no-boil lasagna noodles.

No-boil noodles are thinner than regular noodles and absorb flavor so much better. So the finished lasagna is delicate and does not feel so “heavy” as in you’re eating loads of noodles.

Even my hubby, who is not a fan of pasta gave me thumbs up. I promise you, won’t miss, the traditional ricotta cheese lasagna once you try this chicken lasagna.

Chicken and Spinach Lasagna

HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no stick cooking spray. SPRAY a large skillet with no-stick cooking spray. Heat over medium heat. Add chicken, onion and garlic. Saute about 10 minutes, stirring and crumbling chicken until onion is clear. Remove from heat. Stir in cottage cheese and spinach. Season with salt and pepper. Mix well. HEAT oil in medium saucepan. Stir in flour. Cook and stir 2 minutes. Slowly pour in chicken broth and 1 cup milk. Bring to a boil, whisking constantly. Whisk until mixture is slightly thickened. Remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to 1/2 cup of the remaining milk as needed to thin. PLACE 1/2 cup sauce in the bottom of prepared pan. Cover with a layer of lasagna noodles. Pour 1/4 of the remaining sauce over the noodles. Top with 1/4 of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another 1/4 of the sauce, 1/4 of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil. BAKE 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing.

Recipe Summary

  • 9 lasagna noodles
  • ½ cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • ¼ cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Chicken Alfredo Lasagna

Hello again! It’s Alicia from The Baker Upstairs, and I’m excited to share one of my family’s favorite recipes with you today! This creamy chicken lasagna is a favorite for Sunday dinners or special occasions, and is a huge hit with both kids and adults.

It’s made with layers of tender noodles, creamy chicken filling, and savory homemade white sauce. Best of all, it’s topped with loads of gooey cheese!

I made this lasagna when we had friends over for dinner a few weeks ago, and everyone raved about how delicious it was! Although it does take a little time to put together, it’s pretty simple and straightforward to make.

If you haven’t made a white sauce from scratch before (Alfredo sauce), have no fear! It’s actually very simple to put together making this chicken Alfredo lasagna a keeper!

  • Nonstick cooking spray
  • 1 egg, lightly beaten
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 4 cloves garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • 1 (15 ounce) jar light Alfredo sauce
  • ½ cup fat-free milk
  • 6 whole grain lasagna noodles
  • 2 cups shredded carrots
  • 2 cups sliced fresh mushrooms
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup finely shredded Parmesan cheese

Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray.

In a medium bowl stir together egg, ricotta cheese, spinach, garlic, and pepper. In a separate bowl combine Alfredo sauce and milk.

Spread about 1/2 cup of the Alfredo sauce mixture into the bottom of the prepared baking dish. Arrange three of the uncooked noodles in a layer over the sauce. Spread half of the spinach mixture over the noodles top with half of the carrots and half of the mushrooms. Arrange the remaining three uncooked noodles over the vegetables. Top noodles with the remaining spinach mixture. Top with the remaining carrots and the remaining mushrooms. Cover with the remaining Alfredo mixture. Sprinkle with the mozzarella cheese and Parmesan cheese.

Lightly coat a sheet of foil with cooking spray. Cover dish with foil, coated side down.

Bake for 60 to 70 minutes. Uncover. Bake for 15 to 20 minutes more or until top is lightly browned. Let stand for 20 minutes before serving.

This chicken breast recipe is made with satuteed garlicky spinach and melted mozzarella. Perfect for those hot days, no need to turn your oven on, you can do this all outside on the grill! A few more grilled chicken recipes I love are Grilled Chicken Shawarma, Korean Grilled Chicken and Honey Balsamic Grilled Chicken and Vegetables.

If you’re doing this on the grill, make sure to have the sauteed spinach and peppers ready. First grease the rack with non stick spray or oil. Then turn on the grill on and let the grill (or grill pan) get hot. Once it’s hot, place the chicken breasts and let stand until there are grill marks and chicken has browned. Then flip and do the same. This is anywhere between 2-5 minutes per side depending on it’ thickness. You can turn the grill off, top with sauteed spinach and mozzarella and let stand for a minute or 2 with the grill closed to let the cheese melt.

You can make this with skinless chicken thighs as well. Just trim the fat and adjust cooking time, thighs take a bit longer.

Recipe Summary

  • 3 cups unsalted chicken stock (such as Swanson)
  • 1 ½ pounds skinless, boneless chicken thighs, trimmed
  • 2 ½ tablespoons olive oil
  • 1 ½ cups chopped onion
  • 3 tablespoons minced garlic
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon crushed red pepper
  • 10 ounces sliced cremini mushrooms
  • 3 (6-ounce) packages fresh spinach
  • Cooking spray
  • 1 ½ cups 2% reduced-fat milk
  • ½ cup all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 12 no-boil lasagna noodles
  • 5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Bring stock to a boil in a large saucepan over medium-high heat. Add chicken reduce heat, and simmer 18 to 20 minutes or until ­chicken is done. Remove chicken from pan reserve stock. When cool enough to handle, shred with 2 forks.

Heat a large skillet over medium-high heat. Add oil swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms sauté 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat stir in chicken.

Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring reserved stock to a boil over medium-high heat. Gradually add milk mixture to stock mixture, stirring constantly with a whisk. Stir in remaining 1 teaspoon salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat stir in Parmigiano-Reggiano. Pour 1/2 cup sauce into bottom of each baking dish. Top each with 2 noodles, 1 1/2 cups chicken mixture, 3/4 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. Repeat layers once with noodles, chicken mixture, and sauce. Top dishes evenly with remaining 4 noodles, remaining 1/2 cup sauce, and remaining 3/4 cup mozzarella.

Cover dishes tightly with foil coated with cooking spray. Bake at 375° for 25 minutes. Uncover and bake at 375° for 10 to 15 minutes or until browned and bubbly, or follow freezing instructions. Let stand 5 minutes before serving.

How-to Freeze: Cool pan completely. Cover with foil freeze up to 2 months. Thaw: In metal pan: Thaw overnight in ­refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover bake at 375° for 25 minutes. Uncover and bake 5 minutes.


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