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Freezer Meal – Chicken and Spinach Lasagna

  • Author: Mavis Butterfield

Ingredients

Scale
  • 1 lb shredded chicken
  • 1/2 yellow onion (, finely chopped)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 {24 oz} jar of spaghetti sauce or 3 1/2 cups homemade tomato sauce
  • 2 cups cooked spinach leaves
  • 1/2 cup grated Parmesan cheese
  • 1 {1 lb} tub cottage cheese {you could use ricotta if you’d rather}
  • 2 tbsp parsley
  • 4 oz lasagna noodles (, cooked then placed in cold water to cool)
  • 1 1/2 cups shredded mozzarella cheese {I sometimes bump this up to 2 cups}

Instructions

  1. In large skillet, mix onions, salt and garlic powder {I add a dash of olive oil} and cook until onions are translucent. Add spaghetti sauce and chicken, and simmer for 10 min, stirring occasionally. While sauce is simmering, combine spinach, cottage cheese, Parmesan cheese and parsley in a separate bowl. Mix until combined and set aside.
  2. Next up, you’ll layer the lasagna. I use 3 layers, but you could do more or less, depending on preference. I always coat the bottom of my 9×13 pan with a bit of spaghetti sauce to keep the noodles from sticking. Then layer a single row of noodles, followed by about 1/3 of your sauce/meat mixture and then 1/3 of the cottage cheese mix {try to spread this out a bit}.
  3. Then add 1/3 of the mozzarella cheese. You can reverse the cheese, cottage cheese mixture layer. I’ve made it both ways & didn’t notice a difference. Just make sure you end with mozzarella cheese on top of your top layer. It browns up nice and bubbly! Repeat 2 more times.

Notes

To Cook: Cover with foil and bake at 350 degrees for 40-45 minutes or until cooked through. To Freeze: Cover with foil and place lasagna pan on a cookie sheet so it freezes flat. When ready to use cook from frozen for 60 -75 minutes at 350 degrees.