I've cooked for many years, and I've rarely encountered a person that doesn't love lasagna! This variation of chicken spinach lasagna is great and really easy to prepare ahead of time. Be sure to leave me comments, I'd love to hear how you made yours!

This recipe fills a smaller size 9x9 pyrex. You may want to consider doubling it if you want to make more.

To make your chicken spinach lasagna you'll need the following:

1/2 medium size chicken breast
12 ounces of Ricotta cheese
1/2 cup of heavy cream
1 cup of frozen spinach
1 tablespoon of olive oil
1/2 teaspoon of pepper
1/2 teaspoon of salt
1 egg
1 teaspoon of fresh chopped oregano
1 teaspoon of fresh chopped parsley
1 teaspoon of fresh chopped basil
1 package of precooked lasagna pasta sheets (for a recipe on how to make your own pasta see the link in the video)
Oil to coat the precooked pasta sheets
20 ounces of mozzarella cheese
10 ounces of Parmesan cheese

Start by cooking your chicken breast. I love to use the grill because that charred taste really makes this dish explode in your mouth! If you don't have a grill you can use the oven or fry the chicken breast in some olive oil on the stove top. You may want to marinate the chicken breast before you grill it. Marinades are usually best with a little oil and a little acid, so you can use vinegar or lime according to your taste.

Once your chicken has grilled, set it aside for at least 10 minutes to allow the moisture inside to settle. Cut the chicken in to small cubes.

Add your ricotta cheese, chicken, cream, spinach, olive oil, pepper, salt, egg, oregano, parsley, and basil. Stir until well blended.

Heat some water on the stove to about 180 degrees. Take your precooked pasta sheets and cover them lightly in oil with your fingers. Place them in to the water for about 2 minutes, remove and line your Pyrex with the pasta sheet. Once the first layer of pasta has been placed in the bottom coat the top with your ricotta/ spinach/ chicken mixture, then top with mozzarella and Parmesan cheese. Repeat this process until the entire Pyrex is full.

Place toothpicks in to the lasagna to prevent the cheese from sticking to the foil and cover with aluminum foil.

Bake in a preheated oven at 350 degrees Fahrenheit for about 25 minutes. Remove the foil and broil for 3 to 5 minutes to crisp up the top. Serve and enjoy!

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