Butera Chicken Meatball & Spinach Pan Baked Lasagna


This is a restaurant favorite! An unconventional – much easier – take on lasagna!

Total Time: 1hr 15min

Prep: 15 min 

Cook: 1 hr (including cooling)

Yield: 8 servings

 Level:  EASY


24 Butera chicken meatballs
1 lb lasagna noodles
Qt. store bought or homemade marinara sauce
2 Cups part-skim ricotta cheese
1 Cup grated Parmesan cheese (about 3 ounces)
1 Bag, (16 ounce) fresh, clean, flat leaf spinach
4 Cups grated mozzarella cheese (about 1 lb.)


• Preheat oven to 350°F. 

•. Cook noodles as per instructions on box. Cool pasta, drain and pat dry

•. In a large mixing bowl:  Combine meatballs, pasta, 3 cups of sauce, 2 cups mozzarella, 2 cups ricotta, 1 cup Parmesan cheese and spinach. Mix well. Season with salt and pepper. 

• Spread 1 cup of sauce over bottom of 13x9-inch glass baking dish.

• Place mixture evenly in casserole (distribute meatballs evenly).

(Can be prepared up to 1 day ahead, cover tightly with plastic wrap and refrigerate.)

• Cover baking dish with aluminum foil. Bake lasagna 25minutes

• Uncover - Sprinkle remaining 2 cups mozzarella cheese evenly over mixture and bake until hot and bubbly, about 15 minutes.

 • Let lasagna stand 15 minutes before serving.