Ricotta Chicken Lasagna

Ricotta Chicken Lasagna

Dec 2 2015



  • 12 uncooked lasagna sheets
  • 2 15oz container of ricotta
  • 1,5 lb of ground chicken
  • 1 cup or parmesan cheese
  • 2 eggs beaten
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 3 cups of chopped baby spinach, washed
  • 2 cups of pasta sauce (see in notes how I prepare mine, but store bought will do it)


Preheat the oven at 375 degrees. Cook the meat all the way through, add some salt and pepper to taste. Mix the ricotta, 3/4 of the parmesan, the eggs, salt and pepper in a bowl. 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.

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.

Et Voila, Bon Appetit!

Notes : chop one onion and 1 garlic clove. Sauté it for a couple of minutes with olive oil until translucent. Add one jar of chopped tomatoes, salt and pepper, 1 bay leave and a bunch of basil leaves and simmer for 10 minutes. Remove the the bay leave and basil and discard. I always cook extra and keep some in the freezer for emergency cases :) Getting 2 dinner out of 1 preparation is one of my favorite thing to do…

Latest comments

  • Nine Adler / Oct 19 2016

    I’m usually not a fan of lasagna but I was curious and now I love this recipe!

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