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Rotisserie Chicken Spinach Lasagna
Rachel Kim

Rotisserie Chicken Spinach Lasagna

Rotisserie chicken makes lasagna reasonable on a weeknight, but the spinach still needs to be squeezed dry or the layers will slide. A white sauce keeps this distinct from the usual red-sauce pan.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 9 oven-ready lasagna noodles
  • 3 cups shredded rotisserie chicken
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 3 cups prepared Alfredo sauce
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F and spread 3/4 cup Alfredo sauce in a 9-by-13-inch baking dish.
  2. Mix the ricotta, egg, spinach, 1/2 teaspoon salt and black pepper in a bowl.
  3. Layer 3 noodles, one-third of the remaining sauce, half the ricotta mixture, half the chicken and 1/2 cup mozzarella in the dish.
  4. Repeat the layers, finish with the last 3 noodles and sauce, and top with the remaining mozzarella and Parmesan.
  5. Cover with foil and bake for 35 minutes, then uncover and bake until browned and bubbling, 12 to 15 minutes.
  6. Rest the lasagna for 15 minutes before cutting it into squares.