Chicken Florentine Lasagna

Filled with rich tomato sauce, herbs, and plenty of cheese, this is for the pasta lovers.

Chicken Florentine Lasagna
Makes 12 Servings
  • 1 (28-ounce) can crushed tomatoes
  • 1 (24-ounce) jar fire-roasted tomato and garlic pasta sauce
  • 2 (15-ounce) containers whole-milk ricotta cheese
  • 3 cups shredded Italian cheese blend, divided
  • 1 large egg
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons garlic powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (12-ounce) box oven-ready lasagna noodles, broken in half
  • 3 cups shredded cooked chicken
  • 4 cups chopped fresh spinach
  • 1½ (8-ounce) balls fresh mozzarella cheese, sliced
  • Garnish: ground black pepper, chopped fresh oregano
  1. Preheat oven to 375°.
  2. In a medium bowl, stir together crushed tomatoes and pasta sauce. In another medium bowl, stir together ricotta, 2 cups Italian cheese blend, egg, oregano, parsley, garlic powder, salt, and pepper.
  3. In the bottom of a deep 12-inch cast-iron skillet, spread ½ cup tomato mixture. Arrange one-third of noodles over sauce, overlapping to fit. Spread half of ricotta mixture over noodles. Sprinkle with half of chicken and half of spinach. Spoon 2 cups tomato mixture over spinach. Repeat layers once; top with remaining noodles and remaining tomato mixture. Cover tightly with foil, and place on a rimmed baking sheet.
  4. Bake until top layer of noodles is tender, about 1 hour and 20 minutes. Uncover and sprinkle with remaining 1 cup Italian cheese blend. Layer mozzarella on top.
  5. Bake until cheese is melted and beginning to brown, about 10 minutes more. Let stand for 20 minutes. Garnish with pepper and oregano, if desired.