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Cheesy Chicken and Spinach Lasagna

Oven-ready noodles and rotisserie chicken make this deliciously cheesy lasagna simple to prepare.

20MinutesPrep Time
80MinutesTotal Time


  • 2 tbsp olive oil
  • 2 cups sliced mushrooms
  • 4 cups chopped spinach
  • 1 cup chopped roasted red peppers
  • 2 cups tomato sauce
  • 12 oven-ready lasagna noodles, broken to fit pan
  • 2 cups shredded cooked chicken
  • 1 1/2 cups Gehl’s Cheddar Cheese Sauce
  • 1/2 cup fresh basil leaves, torn


  1. Preheat oven to 375°F. Heat oil in large skillet set over medium-high heat; sauté mushrooms for about 8 minutes or until softened and liquid is evaporated. Stir in spinach; cook for about 1 minute or until wilted. Stir in roasted red peppers and tomato sauce; simmer for 3 to 5 minutes or until slightly thickened.
  2. Pour one-quarter of tomato sauce mixture into bottom of greased 8-inch glass baking dish; top with 3 noodles, one-third of the shredded chicken, one-quarter of the Cheddar Cheese Sauce and one-third of the basil. Repeat layers twice. Layer remaining noodles, tomato sauce and Cheddar Cheese Sauce over top; cover with foil.
  3. Bake for 40 minutes; remove foil and bake for about 15 minutes or until noodles are tender and sauce is bubbling. Let stand for 5 minutes before serving.