Print Options

Back to Chicken & Spinach Lasagnas >

Include these items:

Select reviews >

Taste of Home Logo

Chicken & Spinach Lasagnas

 Chicken & Spinach Lasagnas
Homemade noodles and the ease of rotisserie chicken make this yummy lasagna with spinach and fontina a real crowd pleaser. — Kathryn Conrad, Milwaukee, Wisconsin
6 ServingsPrep: 45 min. + standing Bake: 30 min.


  • 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
  • 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


  • In a small bowl, whisk the first six ingredients. On a clean work
  • surface, 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).
  • Lightly dust work surface with flour; knead dough gently five times.

2 of 2

Chicken & Spinach Lasagnas (continued)

Directions (continued)

  • Divide into six portions; cover with plastic wrap. Let rest 30
  • minutes.
  • 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°.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 individual lasagna equals 511 calories, 23 g fat (10 g saturated fat), 214 mg cholesterol, 614 mg sodium, 36 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.