Shortcut Chicken And Spinach Lasagna Recipe
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
6 servings
Ingredients
  • 6 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 ½ cups heavy cream
  • 2 cups chicken broth
  • 1 teaspoon ground black pepper
  • 8 ounces (½ pounds) shredded Gouda cheese
  • ¾ cup grated Parmesan cheese
  • 1 ½ cups frozen spinach
  • 1 pound shredded mozzarella cheese
  • 1 pound no-boil lasagna noodles
  • 2 cups shredded rotisserie chicken
Directions
  1. Preheat oven to 375 F.
  2. Place garlic cloves on a sheet of aluminum foil, top with olive oil, and close the foil into a tight pouch.
  3. Roast garlic in the oven for 20 minutes, until softened and browned.
  4. Add roasted garlic to a large saucepan with salt, heavy cream, chicken broth, and black pepper. Bring to a slow rolling boil over medium-high heat.
  5. Reduce heat to low and slowly add Gouda and Parmesan, whisking until incorporated.
  6. Add spinach and cook for another 3-5 minutes, until sauce has thickened. Remove sauce from heat.
  7. Evenly spread a ladleful of sauce over the bottom of a 9x13-inch baking dish. Top with a layer of lasagna noodles.
  8. Top noodles with another ladle of sauce, followed by a layer of shredded chicken and a layer of shredded mozzarella.
  9. Repeat layers in the same order until the pan is full, ending with a final layer of mozzarella.
  10. Cover baking dish with foil and bake for 25 minutes.
  11. Remove foil and bake for another 20 minutes, or until the top is golden brown.
  12. Allow lasagna to rest for 10 minutes, then slice and serve hot.