White Chicken Spinach Lasagna
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 (16 ounce) jars light parmesan alfredo sauce (I like prego)
  • ½ cup onions, medium dice
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup shredded parmesan cheese, divided
  • sea salt and pepper to taste
  • 1 (9oz) package whole wheat lasagna sheets
  • 3 cups chicken breast; cooked and cubed
  • 3 cups fresh spinach leaves
  • 1 cup water
  1. Preheat oven 350 degrees F.
  2. Coat 10x13 baking pan with cooking spray; set aside.
  3. In a large sauce pan over medium high heat, add olive oil, sdd onion and cook for 2 minutes stirring constantly.
  4. Add garlic and cook 1 minute.
  5. Reduce heat to low and cook until onion is softened (approx 2-3 minutes).
  6. Stir in alfredo sauce, and ¼ cup parmesan cheese.
  7. Stir until cheese is melted, then season with salt and pepper to taste.
  8. In prepared pan begin layering 4-5 pieces lasagna noodles, add 1½ cups of sauce and spread evenly over noodles.
  9. Next evenly distribute 1 cup of chicken, 1 cup spinach, and then ¼ cup parmesan cheese.
  10. Repeat layers 3-4 times ending with parmesan cheese on top.
  11. Evenly drizzle 1 cup of water around the outside of the pan.
  12. Cover with a foil tent, being careful not to let foil touch top.
  13. Bake 50-60 minutes or until a fork inserted in the center inserts easily.
  14. minutes before baking time is complete- remove foil top and finish cooking if a browned top is desired.
  15. Enjoy!
Recipe by Cooking With Ruthie at https://cookingwithruthie.com/2016/11/04/white-chicken-spinach-lasagna/