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Chicken & Spinach Lasagnas Recipe
Chicken & Spinach Lasagnas Recipe photo by Taste of Home
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Chicken & Spinach Lasagnas Recipe

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Homemade noodles and the ease of rotisserie chicken make this yummy lasagna with spinach and fontina a real crowd pleaser. — Kathryn Conrad, Milwaukee, Wisconsin
TOTAL TIME: Prep: 45 min. + standing Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. + standing Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • FILLING:
  • 3 cups shredded rotisserie chicken
  • 2 cups chopped fresh baby spinach
  • 2 teaspoons minced fresh thyme
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 2-1/4 cups (9 ounces) shredded fontina cheese, divided
  • Grated Parmesan cheese and additional fresh thyme, optional

Nutritional Facts

511 calories: 1 individual lasagna, 23g fat (10g saturated fat), 214mg cholesterol, 614mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 38g protein .

Directions

  1. In a small bowl, whisk the first six ingredients. On a clean work surface or in a large bowl, mix all-purpose and semolina flours; form into a mound. Make a large well in the center. Pour egg mixture into well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (dough will be soft and slightly sticky).
  2. Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes.
  3. In a large bowl, combine the first six filling ingredients; stir in 1-1/2 cups fontina cheese. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°.
  4. Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion into a 20x4-in. rectangle, dusting dough with additional flour as needed.
  5. Add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in bottom of a prepared dish; top with a scant 1/4 cup chicken mixture. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time. Repeat with remaining noodles and filling.
  6. Sprinkle lasagnas with remaining fontina cheese. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with Parmesan cheese and additional thyme. Yield: 6 servings.
Originally published as Chicken & Spinach Lasagnas in Taste of Home April/May 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken & Spinach Lasagnas

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
 (1)
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MY REVIEW
katrinadc
Reviewed May. 9, 2014

"kinda came out a little dry and tasteless. Not a big hit here"

MY REVIEW
jstowellsupermom
Reviewed Apr. 2, 2014

"This was a hit!!! The homemade noodles set it over the top!! So good!!"

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