This scrumptious spinach lasagna is inspired by a dish called Chicken Florentine, and comes complete with a creamy sauce kissed with lots of garlic and herbs, cubes of tender chicken, a sprinkle of bacon, and of course, lots of fresh baby spinach!
Spinach Lasagna... Cheesy, Creamy and So Comforting!
There is something wonderfully enticing about a nice, big casserole dish of hot, bubbling spinach lasagna fresh out of the oven.
The aroma of the sauce, the cheese, the herbs, and all those wonderful fillings creates an atmosphere of utter coziness, warmth and love. I can hardly wait for it to cool enough so that I can help myself to a nice, large piece of it!
And while I love all sorts of lasagnas (autumn butternut squash lasagna, lasagna with a red sauce, or a six-cheese sauce), I adore preparing this recipe for spinach lasagna, one of my personal favorites.
When I come up with a recipe for lasagna, there's no doubt that I like to “go big” with it. I like to prepare my own sauce from scratch, use lots of noodles, fill each lasagna layer with lots of ingredients, lots of textures and tons of flavor.
This spinach lasagna has everything one could hope for in a cheesy, creamy and comforting recipe; it even has two cheeses for the finishing touch: mozzarella and parmesan! So there's extra flavor in every bite!
It's comforting, flavorful, out-of-this-world delicious, and even a little indulgent, which is what a spinach lasagna ought to be, at least for me!
How to Make Spinach Lasagna
When making any kind of lasagna, it's best (and easiest!) to have all of the your components and ingredients ready to go.
That way, all of your prep is done, and all that's left is to simply assemble your spinach lasagna in a large baking dish, then bake!
On a side note, you can prep a lot of the ingredients/components ahead of time and have them cool and ready for assembly. Or, you can even go as far as to assemble the spinach lasagna in a baking dish and allow it completely cool before wrapping in plastic wrap or foil, then keep it in the fridge until ready to bake.
Here's how I prepare my spinach lasagna:
- I begin by preparing my sauce following the recipe instructions below, then set that aside.
- I cook my lasagna noodles, drain, and toss with a touch of olive oil, and set them aside (straightened out) to have ready.
- I prep my filling ingredients (my chicken, my bacon, my spinach, my cheeses, my seasoning) to have those ready to add.
- To assemble, I spread a small amount of my sauce on the bottom of my pan, then top with four cooked lasagna noodles; then, I add more sauce to the noodles, a little of each of my filling ingredients, plus some cheese, then repeat the layers with the remaining noodles.
- I finish the spinach lasagna with some of my sauce, some cheese, and some dried herbs, and bake for about 20-25 minutes. When done, I garnish with fresh herbs and a little reserved bacon.
You'll find the full recipe below...
Tips & Tidbits for Spinach Lasagna:
- Prep ahead: It's so quick and convenient to simply assemble the lasagna, when you're ready to bake and serve, if you prep the components/ingredients ahead of time. You would prep your sauce, your diced chicken, your bacon, and your cheeses. You can also prep/assemble the whole thing in a pan and keep in the fridge until ready to bake, bringing to room temp an hour before baking.
- Rotisserie chicken for ease: My recipe calls for a pound of chicken tenderloins cooked and cubed, as it only takes a few minutes to sear them; but you can certainly use cubed, store-bought rotisserie chicken for convenience—I love it!
- Fresh baby spinach leaves: I have found that fresh baby spinach leaves gently wilt and cook down quite beautifully inside the spinach lasagna as it bakes in the oven, and it doesn't add any extra moisture. Frozen spinach tends to leach out some water, so I avoid that; but if you prefer to use it, then squeeze as much water out of it as you can.
- Low-fat milk: For my sauce I like to use low-fat (1%) milk, as there's enough richness in the spinach lasagna as a whole. But you can certainly use 2% or even whole milk, whatever you prefer.
- Cheeses: I love the flavor combination of the parmesan and the mozzarella cheese—one is sharp and a bit savory-tangy, and the other is creamy and stringy. Feel free to use all mozzarella, or your preferred variety of cheese(s)!
Feast your eyes on these, or just jump to the recipe:
Recipe
Spinach Lasagna
by Ingrid Beer
Category: Entree
Cuisine: Italian/American
Yield: Serves 10
Nutrition Info: 711 calories
Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour, 5 minutes
Sauce Ingredients:
• 8 cups (½ gallon) 1% low-fat milk
• 2 tablespoons natural chicken base (I use “Better Than Bouillon” brand)
• 4 ounces (8 tablespoons) butter
• 4 cloves garlic, pressed through garlic press
• 4 ounces flour (about 12 tablespoons)
• Pinch or two salt
• ½ teaspoon black pepper
• Pinch ground nutmeg
• 1 teaspoon Italian seasoning
• ¼ cup grated parmesan cheese
Spinach Lasagna Ingredients:
• 12 lasagna noodles, cooked
• 1 pound chicken tenderloins (about 8-10 tenderloins), cooked and diced (rotisserie chicken if fine, too)
• 3 cups shredded parmesan cheese
• 4 cups shredded mozzarella cheese
• 1 (6 oz) bag baby spinach
• 12 strips bacon, cooked crispy and chopped
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped flat-leaf parsley
-Begin by preparing your sauce: add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat.
-While the milk heats, add the butter to another large saucepan or medium pot, along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften.
-Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour.
-Next, slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened.
-Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper, the nutmeg, the Italian seasoning, and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.
-Next, assemble your spinach lasagna: preheat the oven to 350°, and lightly grease a 12 x 9 x 2 ½” (roughly) baking dish.
-To assemble your lasagna, add a thin layer of the sauce to the bottom of the baking dish, and spread evenly.
-Add 4 lasagna noodles over the sauce, then add in another (more generous) layer of the sauce.
-Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella.
-Next, sprinkle over about half of the bag of baby spinach, followed by about ⅓ of the chopped bacon.
-Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of parmesan and mozzarella cheese, the remainder of the baby spinach, and another ⅓ of the chopped bacon; then, cover with the last layer of four lasagna noodles.
-Finish by topping the noodles with sauce, then sprinkle over the last cup of parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 20-25minutes, or until golden and bubbly.
-Garnish with the remainder of the chopped bacon and the chopped parsley, and serve.
For even more lasagna inspiration, check out these Lasagna Roll Ups, too!
Cook's Note: This post was originally published in 2014, and has been updated with even more love!
Debbie
I know what my family is having for supper this weekend. This looks fabulous. Thank YOU for sharing. Btw, this is my first comment ever on any recipe I have seen!
The Cozy Apron
And what an honor for me, in that case, Debbie! I am so very excited that you are planning on preparing this recipe this weekend for your family—and I hope you not only enjoy eating it, but preparing it, as well! Thanks for sharing.
Emilee Stadler
Ingrid, I've tried this recipe and it is delicious! I'd like to make it for a dinner party... Can I make ahead and freeze this dish?
The Cozy Apron
Hi Emilee, so glad to read that you've enjoyed the recipe!
As I have not frozen this recipe, I'm not 100% confident in answering; but honestly, I don't see why you couldn't freeze this. Just allow everything to completely cool before assembling (you don't want to add any additional water by way of steam), and leave off that top layer of cheese. Wrap it all up really well, then before you're ready to bake and serve, allow it thaw a little in the fridge for a day or so. Then, top with cheese and bake as directed.
Should be A-OK! Hope you and your guests enjoy.
[email protected]
Your lasagna looks fantastic and your pics are fabulous!
The Cozy Apron
Kathi, thank you!
Lisa @ The Meaning of Me
Recipe looks amazing!
The Cozy Apron
So happy to have you stop by—thanks for your kind words!
Michelle
I'm sure I'll enjoy this recipe!
The Cozy Apron
I hope you do!
The Cozy Apron
Roseanne, what a lovely and personal comment you have left—thank you for sharing your thoughts and reflections with me! It certainly sounds like you have the perfect intentions when you're cooking, and the love from your heart surely does make a difference; it makes ALL the difference. May you be well!
Liz
Thank you Ingrid for the nice recipe.
The Cozy Apron
Thank you for stopping by to say "hello", Liz! I always love and appreciate that! 🙂
Rebekah
Looks delicious! I'll be trying this one too. For a quick substitute (I'm always looking for those since I have 3 kids all 4 years and under), I would like to use the crumbled bacon from Costco... how many oz or cups would you say 12 slices of bacon makes??
The Cozy Apron
Hi Rebekah, totally understandable to want to save some time! I would say about 1/3 of a cup would be good. I hope you all enjoy this lasagna! 🙂
Kathy St. Clair
This is the ultimate comfort food! It was a huge hit at my dinner party last night. I substituted proscuitto for the bacon but kept everything else the same.
The Cozy Apron
Hi Kathy, that's so wonderful! How exciting. Thank you for sharing this recipe with the folks at your dinner party (the prosciutto was a great "sub-in", by the way), and thanks for taking a moment to share your experience with me!
Lisa O'Brien
This looks wonderful!! I can't wait to make it tonight. Do you think that alfredo sauce would be a good substitute for the garlic sauce? I have 4 kids under 4 and can't take too much time!
The Cozy Apron
Hi Lisa, absolutely! If that can save you some much needed time, by all means. This lasagna will still be delicious; and who knows, perhaps some day you'll find a bit of extra time, and try this sauce. It's a great make-ahead item which can save you some time that way, too.
Hanna
I'm an au pair and I made this for my family tonight. It was increeeedible; thank you so much! I even put a photo on my blog 🙂 -H
The Cozy Apron
Hi Hanna, what an awesome thing! I'm totally tickled that you prepared this, and that you all enjoyed it. Your family is lucky to have you, and thank you for sharing the recipe with them!
Barb M
Ingrid, I love what you have written here about this recipe! I saw your recipe weeks ago, and was determined to prepare it on the weekend, for dinner during the week. I ran out of time this past weekend. So, on this Monday night, when I got home from work, I proceeded to prepare this dinner, with lots of preparation steps. 2-1/2 hours later, the lasagna was finally in the oven! 🙂
The Cozy Apron
Barb, I so very much appreciate your comments! I understand that sometimes my recipes can be a little time consuming, or involve a number of steps; but I always hope that when folks try them out, they'll enjoy them that much more because they're from scratch!
Wade
I guess I'm a year late on this delicious recipe, however it was a hit with my family last night.
The Cozy Apron
Haha! Well, Wade, as the saying goes, "Better late than never", right? So glad you enjoyed! 🙂
Yvonne
Hello,
I just got done making this lasagna, so excited because it looks so delicious. I have a lot of sauce left over, how long does the sauce stay good for in the fridge? Can it be frozen?
Thanks
The Cozy Apron
Hi Yvonne! Yes, you can freeze the sauce. I have done that, then when I wanted to use it again, I let it thaw in the fridge for a couple of days, then heated it up. Hope you enjoy!
Paul
I'd would rather use whole milk, is 1% just for calories?
The Cozy Apron
Hi Paul! Great question. Go all out and use the whole milk, if you'd prefer! I did use the 1% to "save" a little on calories (sort of), lol! The thing I find is that I don't miss the extra fat in the milk as I'm using real butter and lots of cheese in the recipe; and I, personally, like to lighten things up so they're not too, too rich tasting for me. 🙂 Hope you enjoy!!
Mandi
This sounds amazing! I'd love to make ahead, refrigerate, and use for a dinner party a day later (I've done this with a red sauce lasagna in the past). Have you tried this with this recipe before? I'm wondering how it would hold up.
The Cozy Apron
Mandi, you can absolutely make this ahead! Just make sure to allow the sauce to cool before you assemble the lasagna and place it into the fridge. 🙂 Hope you enjoy!
Noelle
Sounds so good. Making it Christmas eve. One question: how do I use chicken broth instead of the base? Thanks. Happy holidays. 🙂
The Cozy Apron
Hi Noelle, I'm glad you asked this question! You actually really can't substitute chicken broth for the base. See, the chicken base is a really concentrated item (has almost a paste-like consistency), and I use it in the sauce as a little bit of extra flavor. Broth wouldn't give you the same result, as it is liquid and not concentrated in flavor. If you don't have base (or can't find it, or don't want to buy it), then just skip it, and add a touch more salt/pepper in, as needed. I hope that helps, and I hope you enjoy this as a Christmas Eve dinner! I'm honored you're making it! Happy Holidays to you, too!
Jake
I am thinking about making this for Valentines day because my girlfriend loves lasagna and I think she would like chicken florentine. Would a beginner level cook be able to make this dish and make it look nice?
Thank you for your assistance. The recipe and pictures look way too delicious!
The Cozy Apron
Jake, it is so awesome that you're considering preparing this for your girlfriend for Valentine's Day! How cool! I totally believe you could do an amazing job with this recipe, even if you are a beginner. Here's what I'd suggest: if you can, do some prep the day ahead (especially since V-Day is on the weekend—totally helps!); prepare the Creamy Garlic Sauce and let it cool so you have that totally in the bag for the day of. Also, cook you chicken and crisp your bacon the day before, too; this way, you'll pretty much have all the components ready to just assemble and bake off (you can reheat the sauce and the chicken to warm it up before assembling). It's all about planning ahead a little, and not rushing the day of. It'll help you be less stressed, and enjoy your process and put the LOVE into it that I know you really want to! I hope this helps, and that this is a success for you!! 🙂
Jake
It turned out great and we both loved it. The best park is that we now have delicious leftovers for days. Thanks so much for the recipe and the help
The Cozy Apron
Jake I'm really glad you came back to share your experience with me; over the weekend I was thinking about whether you chose to try this recipe out for your special dinner or not, and I'm so excited you did! Was hoping it would turn out well for you, and I really appreciate being able to know that it did. (I had the feeling that it would yield a lot if just the two of you were eating, though, lol!) Thanks for sharing with me! 🙂
cindy
Instead of using garlic press (don't have one) can you use the minced garlic in a jar and how much would you use? Does it not get runny from uncooked spinach?
The Cozy Apron
Hi Cindy, I'm going to guess and say about 2 teaspoons of the jarred, minced garlic; but if you happen to have fresh cloves, you could always mince them finely with a knife, as well. (I just prefer the flavor of fresh garlic to the jarred, but it'll also do.) And no, the sauce doesn't get runny from the spinach because the leaves just sort of wilt and soften into the sauce as it bakes; you'd run into that more if it were frozen spinach with the excess water. 🙂
rocco
I work in the food industry I was at work and saw this recipe in right away I went and started buying the ingredients to cook it for dinner tonight thank you for your recipe I want to something different thank you again Rocco
The Cozy Apron
Hi Rocco, glad you found this one, and I hope you enjoy it! 🙂
cindy
Hi Cozy Apron!!! Thank you so much for answering me back! I am very impressed! Love your site! We are making this dish for my husbands "Brother/Sister" party! We will buy the real garlic just sounds better! Very excited to make dish, (we love to make delicious food and have it get great response from family!) This sounds and looks so good! Will let you know how it turns out, we are doing the prep work the day before, you just rock!!!
The Cozy Apron
Aw…Cindy, you sweetheart! 🙂 I will be sending good vibes your way so that this recipe turns out a success for you guys for the gathering—there's no way you can fail with the great attitude you have in regards to the preparation, as any time one makes something with love and good intention to share something special with loved ones, it's already infused with deliciousness. And doing your prep the day before is perfect—I would recommend it just so you have less stress! Please do let me know how things turn out—I'd love to hear! (Glad you're using the real garlic, too. 😉 )
Briana
Is the chicken just fried & diced up?
The Cozy Apron
Hi Briana, I just seared the chicken off in a pan for a few minutes, rather than frying it; and then, diced it up! 🙂
Michelle Taylor
I can't wait to try this! It looks a LOT like the Stouffer's brand Vegetable Lasagna sold in the stores. I love theirs especially the one sold in the party size. I first tasted it when I worked in a hospital in St. Petersburg, Florida and believe it or not they served it in the cafeteria! I use to buy extra and take it home to my husband and daughter! I am so happy to see you didn't use a jarred sauce. It is now just me and I have a lot of health problems inside and out and I cannot stand very long at all. I use to cook for 40 on the holiday's. I really miss the process of cooking as well. I have been having to find 90 second meals. I just recently decided to figure out a way to make better meals for myself and split them up and freeze for another time OR... share with my neighbor's if it's something they like. I think this one will be one my female neighbor will like. I will throw in a Caesar salad from a family recipe and some garlic bread. I also plan to add shredded carrots like the store bought one and and will have to chiffonade my spinach.(will keep the reason I need to a little secret between me, myself and I ! LOL! ) Will try to write back if and when I get a chance to make this. I am missing a few ingredients and my child blew up my car and does not feel the need to take me anywhere ever! IMy neighbor just took me shopping the other day and it was the first time in over 2 months! I was getting sick of beans and rice! Thanks for the good looking recipe! Michelle
The Cozy Apron
Hi Michelle, glad you found this one, and I truly do hope that you get the chance to prepare this for yourself and even your friends or neighbors! it may be a bit more labor intensive for you (based on your comments), but if you take it slow, I have the feeling you'll be happy you took the time in your kitchen, nourishing not only yourself but others that are important to you. Happy cooking to you!
Crystel
I LOVED the recipe! This recipe is now always requested at family gatherings! Thank you for sharing!
The Cozy Apron
Crystel, thank you for your comments! How fun that the recipe is now a "special request"—I'm so very honored to be a little part of your gatherings! 😉
Lora
Can you use no boil noodles in this recipe?
The Cozy Apron
Hi Lora, I would stick to the recipe as is, unless you have experience with the no-boil type; I don't, so I wouldn't be able to tell you the result. Hope you enjoy!
zapnear
Completely delicious!
The Cozy Apron
Thank you so much for that lovely comment!
Cristin
Could this recipe be prepared the day before and then baked the next when going to serve?
The Cozy Apron
Hi Cristin, yes, absolutely! I usually do it that way. Just prep & assemble everything, and then the day of, take the dish out of the fridge an hour or two before baking (for room temp), and you're good to go.
Marilee de reuck
Hi there,
I want to make this on Saturday. Please tell me what exactly you mean by lasagne NOODLES? Do you mean the flat lasagne sheets that are precooked?
The Cozy Apron
Hi Marilee, just the dry lasagna sheets that come in a box in the pasta section of the store, nothing fancy. They are not already cooked, you will need to boil the sheets I'm speaking of. Hope this helps!
Gail
This recipe sounds perfect for a Christmas woman's luncheon I have every year! Since I invite a large crowd, I always pick a recipe that I can do ahead and freeze. I would love to make this but worry that the sauce might separate with freezing......would appreciate your thoughts and knowing if you have ever frozen it. I read that you refrigerate, but what about freezing??? Thanks in advance....Gail
The Cozy Apron
Hi Gail, it's great you're planning so far in advance! I don't know that I would freeze the whole thing; I would probably feel confident freezing the sauce and then thawing/assembling, but since I don't have experience with it, I hesitate to advise it.
Marly
This looks absolutely delicious. I can't wait to try this for my boyfriend's birthday. He's Italian and loves lasagna! Question: can you use chicken breast instead of chicken tenderloins? Also, how much of the sauce do you actually use in the recipe...I was thinkung of cutting it in half.
The Cozy Apron
Hi Marly, I'm excited you're thinking of preparing this! To answer your first question, absolutely —I just happen to find the tenderloins easy to work with & juicy, but the breast meat is perfectly fine. And as far as the sauce, I use all of it for the recipe, but as you can see, it serves 8-10. So it'll depend on how many you plan on serving. If it's half the people (about 4-5), you can cut the entire recipe in half, and use a smaller baking dish. Hope that helps!
Lynne
Looks to be pure comfort food! It is in the making, but I've noticed that the bacon is not in the list of ingredients ? I look forward to having the tasting for dinner tomorrow. Thank you for the recipe!
The Cozy Apron
Hi Lynne, I'm so excited you are preparing this! The bacon is listed there—you'll find it just below the baby spinach in the ingredients. May you get lots of comfort & coziness from this dinner!
Tash
I made this tonight and it was amazing! Family loved it - will definitely be making it often. I used store bought rotisserie chicken and it worked a treat. Thanks so much x
The Cozy Apron
Hi Tash, thanks so much for your comment! I'm very glad you and your family enjoyed the recipe, and the rotisserie chicken is a great short cut—love those! Hope you find a few more recipe to try out!
Sue R
What gorgeous photos! I will be making this for sure ASAP. For your readers that wonder if it'll freeze well I can say that yes it will be fine. I use to make up all sorts of lasagna's, cryovac individual portions and freeze but you could just wrap it really well in cling film but it won't keep as long without getting freezer burn.
The Cozy Apron
Sue, thanks so much! The photos were shot by my hubby Michael, so I will pass along your compliments! 🙂
I appreciate you sharing with readers about freezing the lasagna—very helpful. I hope you enjoy the recipe!
Beth P.
I just wanted to let you know that I found this recipe back in 2017 and since we just moved into our new house earlier that year I decided to have a Christmas party for all my friends and family. I made your recipe (with prosciutto instead of bacon) and a traditional Lasagna, also done by scratch, as some of my guests were picky eaters (one doesn't like spinach the other doesn't think lasagna should by made any other way but traditionally, sad I know!). Anyway, they both came out beautifully! When dinner was over I realized that I only had a few pieces left of your chicken spinach lasagna left over and little over half of the traditional lasagna left over. Your recipe was a HUGE hit, so creamy and yummy and the flavors were just incredible! I was told that anytime we got together I was to bring this lasagna with me. As everyone was leaving for the evening I had one friend ask for the recipe and instead of telling her I would send her a copy I gave her my copy. Several months later I asked her if she would send me a copy of it and unfortunately she misplaced it and couldn't find it! Oh what a sad day! I couldn't find the recipe again on the internet (made the mistake of looking for it on my phone rather than my desktop) until now. I'm so happy to have it back!!! I'm going to be making this again real soon just for my husband and me so we will have all the leftovers to ourselves!! Thank you so much cooking and sharing your wonderful recipe.
The Cozy Apron
Hi Beth, I was so moved by your story! Thank you so much for sharing it.
Wow, I feel very special that my lasagna recipe had very little leftovers that evening, but am a little sad you didn't have the written recipe for these past couple of years. So glad you've been "reunited" with it, lol!
I think it's a terrific idea that you make this entire batch for just your hubby & yourself. I prepare some of these larger recipes for myself and my husband quite often, and we enjoy the leftovers for days...plus, it gives me a little break from cooking for us for a couple of days! 😉
Anyway, so happy you're planning on preparing this again soon, and I hope you both gets lots of pleasure and nourishment from it, indeed.
Happy cooking to you, Beth!
Irene
This recipe is everything. My son hates traditional lasagna and I wanted to find a recipe the whole family would enjoy. Well this is a winner. I love how yummy it is. This is definitely a favorite at my house. So glad I found this recipe.
The Cozy Apron
Hi Irene, thanks so much for sharing this with me! Nothing makes me happier than to know that the entire family enjoys a recipe of mine together.
So glad your son is now a fan of lasagna 😉 , and I hope you'll be able to find a few more recipes here on the site that you all can enjoy. Happy cooking, Irene!
Melissa
Ingrid, this is some of the best lasagna I've ever had! For the chicken: I seasoned a split breast with salt, pepper, and garlic powder and then cooked it in a bit of olive oil (I used all that brown-bit goodness to cook the garlic/butter!). It was beautiful--so cheesy, creamy, and rich. Leftovers were just as good.
I had a lot of sauce left over, so I threw in some cooked angel hair, gave it a good toss, and topped it with steamed broccoli and the blackened salmon from your "Blackened Salmon & Pickled Corn Relish" (I didn't make the relish this time, but I did add a bit of sugar to the herb/spice mix, and I gave the salmon a squeeze of lemon to make up for those subtle sweet/tangy flavors). So, so, so good. Love, Melissa
The Cozy Apron
Hey Melissa, that's fantastic! 🙂
I'm thrilled you tried this recipe, because it truly is perfect for the winter with its cozy and creamy sauce and hearty ingredients. And btw—I'm so impressed how creative you are with leftovers and making use of extra ingredients. Kudos to you, my friend!
Sending you lots of love! xoxo
Kristine S
This recipe sounded so good, but I only had a 12 oz. box of shells. So I took the ingredients for the spinach part and made a filling for the
shells. I needed two 13X9 pans, so I used one
with the cream sauce and one with marinara
sauce for those who don’t like the cream sauce. This is marvelous! Thank you for a
wonderful recipe!!!
The Cozy Apron
Kristine, way to improvise with what you had on hand! Thrilled to read you enjoyed the recipe, and made the tweaks necessary for your needs. 😉