Chicken Ricotta Lasagna Recipe

Name: Chicken Ricotta Lasagna
Yield: 4 servings
Cuisine: American
Ingredients: 12 uncooked lasagna sheets; 2 packets 15oz ricotta cheese; 1.5 pounds ground chicken; 1 cup parmesan; 1 teaspoon salt; 2 eggs; 3 cups chopped baby spinach; 2 cups pasta sauce; 1 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

12 uncooked lasagna sheets
2 packets 15oz ricotta cheese
1.5 pounds ground chicken
1 cup parmesan
1 teaspoon salt
2 eggs
3 cups chopped baby spinach
2 cups pasta sauce
1 teaspoon salt
1/2 teaspoon pepper

1
Preheat the oven at 375 degrees.
2
Cook the meat all the way through, add some salt and pepper to taste.
3
Mix the ricotta, 3/4 of the parmesan, the eggs, salt and pepper in a bowl.
4
In a baking dish start layering with the sauce, the meat, the lasagna sheet, the ricotta, the sheets and start over again with the sauce.
5
Finish with the ricotta on top and add the remaining parmesan. Cover and cook for 50 minutes, remove foil and cook for an additional 10 minutes.
6
Et Voila, Bon Appetit!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 uncooked lasagna sheets, 2 packets 15oz ricotta cheese, 1.5 pounds ground chicken, 1 cup parmesan, and more.

Yes, Chicken Ricotta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ricotta Lasagna

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