About this recipe: A chicken and spinach lasagne with a creamy white cheese sauce. My kids love it.
I can't rave about this recipe enough! It was absolutely fabulous! I only added about 1 1/2 pks of the spinach, and mixed the spinach, ricotta & chicken together for easy layering. I used fresh (refrigerated), no-boil noodles and just let them cook in the sauce. I did add about 1/2 cup white wine to the sauce and added a lot more garlic. I did add almost twice the amount of ricotta and added a few extra cups of mozzerella. (There's no such thing as too much cheese in my house My husband and friend who came over for dinner couldn't get enough!. Definitely elegant and interesting enough to serve at a dinner party, but great for any family dinner as well. I was just really pleased with this meal. **Addendum 8/24/04--I just wanted to add that recently I began using fresh spinach in this recipe and it improved greatly. I de-stemmed the spinach (about 1 lb bag) and then threw it in a pan with 1 tablespoon olive oil. Cooked it down until it was tender and bright green. The frozen spinach is mostly stems, so substituting fresh spinach took care of that problem - 30 Mar 2003 (Review from Allrecipes US | Canada)
my sister absolutely loves this dish! whenever she comes to visit from college, she begs me to make it. to kick up the flavor in the chicken, i marinate it overnight in a combination of roasted garlic (garlic drizzled w/ olive oil and put in the oven until it's soft and sweet), FRESH basil (nothing compares to the flavor) olive oil, and a splash of lemon juice. then i grill the chicken for additional flavor. it really makes it rustic. I add a layer of sauteed veggies (onion, garlic, fresh garlic, mushrooms, matchstick carrots, and zucchini). Mine ends up going: sauce, noodles, ricotta/spinich mixture, chicken, sauce, noodles, ricotta/spinich, veggies, sauce, noodles, ricotta/spinich, chicken, sauce, cheese. It is so good! - 25 Nov 2005 (Review from Allrecipes US | Canada)
The only way I could describe this dish is havenly. It is pretty rich though so I won't be making it often and I felt like I dirtied every pan I own. I made a few adjustments and have a few more that I will try next time I make it. For the sauce I added about two teaspoons of chopped garlic from a jar and thought it was perfect. I didn't chop my onions fine enough though. I recommend you chop them very fine. I only had one 10 oz can of chicken broth so I made up the rest of the two cups of broth with white wine. I used the amount of oregano and basil called for and thought that was perfect. But the wine may have hidden some of the taste. I added salt and pepper at the very end based on taste. I am not sure how much I added. The recipe is not clear if the noodles should be precooked, so I used no bake noodles. I baked the chicken in the oven with no spices. The chicken itself didn't have much flavor, but you don't miss it with everything else going on. I used a 16 oz package of spinach and was still a little too much in my opinion. Next time I will use one 10 oz package. I didn't pay attention to how the recipe said to layer, because it didn't make any sense to me. I put a third of the sauce in the pan, a layer of noodles, half of the chicken, spinach, and ricotta. Then another layer of noodles, 1/3 of the sauce, rest of the chicken, spinach and ricotta. The final layer of noodles and sauce. Then the mozzerella and parm. cheese. Because I made ahead of - 20 Feb 2003 (Review from Allrecipes US | Canada)