Cheesy Chicken and Spinach Lasagna

Here is another winner that was sent to me by my mom!  She found this recipe on cooks.com and said that the family loved it.  With a dish that is made up of chicken, cheese, and pasta, how could one go wrong? Plus, who can argue with the approval of the fam?

Since there are only two of us in our house I decided to half this recipe and make it in a 8" x 8" pan.  I found that having everything ready to go before making the cheese sauce made the whole process very easy.  For the cooked chicken I poached a couple of small chicken breasts, but a rotisserie chicken would be perfect as well!


The recipe fills a 8" x 8" or a 9" x 9" pan, but the original recipe makes enough to fill up a 9" x 13" pan.

Serve this with some warm bread and veggies and you have yourself an awesome weeknight meal! The leftovers are definitely something to look forward to as well :)


Cheesy Chicken and Spinach Lasagna

• 6 oz no-boil lasagna noodles (about 6 noodles)
• 1 cup cooked chicken, shredded
• 1 cup chicken broth
• 1 cup milk
• 1/4 cup flour
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup cottage cheese
• 1 package of chopped spinach, thawed and drained
• 1/2 medium onion, diced
• 1 clove garlic, crushed
• 1/4 cup butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried basil
• 1/4 tsp dried oregano

1. In a medium bowl mix together the onion, basil, oregano, pepper, 1/4 cup parmesan cheese, mozzarella and cheese, set aside
2. In a large saucepan melt the butter
3. Add the flour and whisk over medium heat until bubbly
4. Remove the pan from the heat and add the milk and chicken broth
5. Return the sauce pan to the heat and whisk it while bringing it to a boil
6. Let boil for about a minute, and then add the cheese/onion/spice mixture
7. Continue stirring over medium heat until the cheese is melted and the sauce begins to thicken
8. When ready to assemble, preheat the oven to 350 F
9. In a 8" x 8" (or 9" x 9") square pan, add 1/4 of the cheese sauce (a generous 1/2 cup)
10. Cover the cheese sauce with some of the lasagna noodles
11. Add 1/2 cup cottage cheese on top of the noodles, spreading evenly
12. Top the cottage cheese with another generous 1/2 cup of cheese sauce, and then another layer of noodles
13. Cover the noodles with the remaining 1/2 cup cottage cheese, the chopped spinach, the chopped chicken, and another generous 1/2 cup of cheese sauce
14. Add the remaining noodles, cover them with the rest of the cheese sauce, and then top the dish with the remaining 1/4 cup of parmesan cheese
15. Bake for about 40 minutes until the top is lightly browned and the edges are bubbly
16. Let sit for about 10 minutes before serving
17. Enjoy!