Rosemary Chicken Lasagna Recipe

 

Rosemary Chicken Lasagna

Course: Main Course
Cuisine: Italian Inspired
Protein Source: Chicken
Servings: 8 servings per recipe
Calories: 410kcal

What You Need

  • 1 package no boil/oven ready lasagna noodles
  • 2 c. alfredo sauce
  • 8 oz. baby spinach
  • 3 cloves garlic
  • 1 tsp TLC Rustic Italian Seasoning
  • 4 sprigs fresh rosemary chopped
  • 2 chicken breasts cooked and chopped
  • 2 c. mozzarella
  • ¼ c. Parmesan
  • t. salt
  • 1 T. olive oil

How to Make It

  • Pre-heat oven to 375 degrees.
  • In a saucepan, saute the garlic and spinach with the olive oil. Stir in the Rustic ItalianItalain Seasoning.
  • After 5 minutes, add the chopped chicken and rosemary to the spinach mixture.
  • Add 1 c. Alfredo sauce to the spinach mixture.
  • In a baking dish, pour in enough Alfredo sauce just to coat the bottom.
  • Add noodles, then spinach mix, then mozzarella, then a bit more sauce.
  • Layer until you have reached the top of the pan. The final layer should be noodles, sauce, mozzarella, and Parmesan.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake for an additional 10 minutes until brown and bubbly.
  • Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1g | Calories: 410kcal | Carbohydrates: 36g | Protein: 29g | Fat: 16g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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