Servings: 12 servings
Calories: 550kcal
Equipment
- chef's knife
- cutting board
- 9 x 13 baking dish
- mixing bowls
- large skillet
Ingredients
Chicken, Bacon, Spinach Mixture
- 3-4 cups cooked chicken, shredded I use a rotisserie chicken
- 4-5 slices bacon, diced
- 2 tablespoon salted butter
- 2 shallots, diced
- 8 oz mushrooms, sliced
- 10 oz baby spinach, rough chopped
- ½ cup sun dried tomatoes, finely diced
- 1 ½ cups heavy cream
- 1 cup parmesan cheese, finely grated
- kosher salt and fresh ground pepper, to taste
- avocado oil to grease the baking dish
Ricotta Cheese Mixture
- 15 oz whole milk ricotta
- 1 cup parmesan cheese, finely grated
- 2 eggs
- 1-2 tablespoon dried basil add to your taste
- 1-2 teaspoon kosher salt
- 1 tsp fresh ground pepper
- juice and zest of 1 lemon
Pasta And Layering Cheese
- 9-10 oven ready lasagna sheets
- 16 oz low-moisture mozzarella, shredded
- parmesan cheese, finely grated measure with your heart
Instructions
- Preheat the oven: Preheat to 375°F and grease a 9×13-inch baking dish.
- Cook the bacon: In a large skillet over medium-high heat, cook the bacon until the fat is rendered.
- Build the filling: Add the butter, shallots, and mushrooms to the skillet. Cook until softened. Stir in the spinach, sun-dried tomatoes, and garlic; cook just until the spinach wilts. Add the heavy cream, Parmesan, salt, and pepper. Stir to combine, then remove from heat.
- Mix the ricotta layer: In a bowl, combine the ricotta, Parmesan, eggs, lemon juice and zest, basil, salt, and pepper. Set aside.
- Assemble the lasagna: Spread a thin layer of the chicken mixture in the prepared baking dish.Top with a layer of oven-ready lasagna noodles.Add more chicken mixture, then spread an even layer of the ricotta mixture.Sprinkle with mozzarella.Repeat the layers as needed—this does not have to be perfect.
- Finish: End with a layer of the chicken mixture. Top generously with mozzarella and extra Parmesan (measure cheese with your heart).
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes, until bubbly and golden.
- Rest and serve:Let the lasagna rest for 10–15 minutes before slicing and serving.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 20g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 919mg | Potassium: 670mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3329IU | Vitamin C: 9mg | Calcium: 603mg | Iron: 2mg
Tried this recipe?Let us know how it was!
