Spinach-Chicken Lasagna

(2)
  0 reviews
  • 40 min prep time
  • 1 hr 25 min total time
  • 9 ingredients
  • 8 servings

Ingredients

12
uncooked lasagna noodles
2
(9-oz.) pkg. Green Giant™ Frozen Spinach, thawed
1
(7-oz.) container refrigerated pesto
1/4
cup purchased Alfredo sauce
1
tablespoon olive oil
1
medium onion, chopped
1
lb. ground chicken
1
(26-oz.) jar traditional spaghetti sauce
8
oz. (2 cups) shredded mozzarella cheese

Directions

  1. 1 Heat oven to 350°F. Cook noodles to desired doneness as directed on package. Drain. Meanwhile, in medium bowl, combine spinach, pesto and Alfredo sauce; mix well. Set aside.
  2. 2 Heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes or until almost tender. Add ground chicken; cook 4 to 5 minutes or until no longer pink, stirring frequently. Stir in spaghetti sauce.
  3. 3 To assemble lasagna, place 1/3 of sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Cover with 3 cooked noodles. Top with half of spinach mixture, then 3 noodles and 1/3 of the sauce. Sprinkle with half of the cheese. Cover with 3 noodles. Top with remaining half of spinach mixture, remaining 3 noodles and remaining 1/3 of sauce. Spray sheet of foil with nonstick cooking spray. Cover baking dish with foil, sprayed side down.
  4. 4 Bake at 350°F. for 20 minutes. Uncover; sprinkle with remaining half of cheese. Bake an additional 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved