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Chicken & Spinach Lasagna

Made With


  • 2 (15-ounce) or 1 (32-ounce) container Frigo® Whole Milk Ricotta Cheese
  • 1 (16-ounce) pkg. Frigo® Mozzarella Cheese, shredded
  • 1 (5-ounce) Frigo® Shredded Parmesan Cheese cup
  • 2 eggs, beaten
  • 1 pound cooked chicken, shredded or finely chopped
  • 3 cups fresh baby spinach, coarsely chopped
  • 1 (24–26 ounces) jar spaghetti sauce
  • 1 cup chicken broth or water
  • 12 uncooked lasagna noodles


Preheat the oven to 375º F.

Mix the Frigo® Whole Milk Ricotta Cheese and eggs in a bowl. Stir in the spinach, 3 cups of the Frigo® Mozzarella Cheese and 3/4 cup of the Frigo® Shredded Parmesan Cheese. Reserve the remaining Frigo® Mozzarella Cheese and Frigo® Shredded Parmesan Cheese.

Spread 1 cup of the spaghetti sauce in the bottom of a 13x9-inch glass baking dish. Top with 3 noodles lengthwise and place a fourth noodle crosswise, breaking the noodle to fit. Layer with 1/2 of the cheese and spinach mixture, 1/2 of the cooked chicken and 1 cup of sauce. Repeat the layers once.

Top with the remaining 4 noodles, cheese and spinach mixture and remaining chicken.

Cover the baking dish with aluminum foil and bake until the noodles are tender and the sauce is bubbly, about 50 minutes. Remove the foil, sprinkle the lasagna with the reserved cheeses and bake uncovered until the cheese is melted, about 10 minutes.

Remove the lasagna from the oven and let it stand, loosely covered, for about 15 minutes before serving.

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