Chicken Lasagna
Submitted by retsofray
A simple, freezer-friendly chicken lasagna layered with spinach, cottage cheese, Parmesan, and creamy chicken filling. Five ingredients, minimal prep, and it freezes like a dream.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
60 minWhen you need a make-ahead meal that feeds a crowd without eating your whole afternoon, this chicken lasagna delivers.
Five ingredients is all it takes: lasagna noodles layered with thawed spinach, cottage cheese, Parmesan, and a creamy chicken filling. The layers stack up fast in an 8-inch square dish, and the whole thing bakes in just 30 minutes.
Here’s the real bonus: you can assemble it, wrap it in foil, and freeze it for those nights when cooking from scratch is not happening. Pop it in the oven from frozen and dinner is sorted.
Kitchen Tips
- Squeeze every last drop of moisture from the thawed spinach by pressing it in a clean dish towel; excess water makes the lasagna soggy
- Cut the noodles to fit the 8-inch square dish rather than forcing them in; clean layers bake more evenly
- If baking from frozen, keep the foil on for the full 1.5 hours so the center heats through before the top dries out
- Swap cottage cheese for ricotta if you prefer a smoother, creamier texture in the layers
Ingredients
Directions
Lightly coat an 8-inch square baking dish with nonstick cooking spray.
Cover bottom with ¼ of the noodles, but to fit if needed.
Top with spinach and another ¼ of the noodles.
Spread with cottage cheese and sprinkle with ½ the Parmesan cheese.
Add ¼ of the noodles, the creamed chicken, then the remaining noodles and parmesan cheese.
Can freeze at this point.
Cook 350℉ (180℃) F 30 min if thawed.
Frozen foil wrapped 1½ hours.
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