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White Chicken Zucchini and Spinach Lasagna

Delicious and easy to make. Simple enough for a week night dinner, but fancy enough for company as well!
Prep Time 25 minutes
Cook Time 1 hour
Instant Pot Chicken Time 1 hour
Course Main Course
Cuisine Italian
Servings 12

Equipment

  • Instant Pot and Oven

Ingredients
  

  • 2 pkg Oven Ready Lasagna Noodles
  • 3 jars Alfredo Sauce Or Approximately 5 Cups Homemade Sauce
  • 1 pkg Fresh Spinach You can used frozen as long as it is thawed and drained
  • 3 Cups Shredded Zucchini Add as much as you like
  • 1 Carton Cottage Cheese
  • 2 Cups Mozzarella Shredded
  • 1 Cup Parmesan Cheese Shredded
  • 2 Cups Romano Cheese Shredded
  • 3 Cups Cooked and Chopped Chicken Cook using IP or boil it.

Instructions
 

  • First, cook the chicken. I always use a whole chicken cooked in the Instant Pot. You can cook the chicken however you would like. You could boil a few chicken breasts, or you could bake them until done.
    If you are not using jarred sauce, go ahead and make the sauce while the chicken cooks.
    Preheat the oven to 375°. Shred as much zucchini as you would like. I used about 3 cups or so. Add as much as your family will tolerate! If your cheese is not pre-shredded, go ahead and shred that up now too.
    Begin layering the lasagna. There is no exact science to this. You can mix the sauce and chicken together if you like, or leave them separate. Start with a bit of sauce--enough to lightly cover the bottom of the pan. Next, layer the dry noodles. Pour enough sauce over the noodles to cover them. Then layer the chicken, spinach, zucchini, some shredded mozzarella, and some shredded romano. Add another layer of noodles, cover with sauce, then layer on the cottage cheese and top with some more mozzarella and romano. Add another layer of noodles, pour on the sauce, layer with chicken, spinach and zucchini, top with some more shredded cheese. For the last layer, place dry noodles on top, pour the last of the sauce over all of it, and sprinkle with parmesan cheese.
    Spray a large piece of aluminum foil with cooking spray. This will prevent the cheese from sticking to it. Cover the lasagna and bake for 45 minutes. Uncover, and bake for another 10 minutes or so. Lastly, let it stand for about 5 minutes before cutting. Enjoy!

Homemade Alfredo Sauce

  • Melt the butter in a medium sauce pan. Add in the minced garlic, cook until aromatic. Whisk in the flour and cook for about two minutes. Add in the heavy cream or half and half, whisk in the seasoning and salt and pepper. Cook for about 5 minutes, whisk in the cheese and stir until thick and smooth.