A healthy spin on lasagna - chicken and spinach. And yes, of course I make my own sauce, which I think is key. I like to put a little cream in my red sauce recipe, but this time, I tried coconut milk. It was perfect. You could taste the sweetness and a very mild hint of coconut, but it added a nice flavor to the lasagna overall.
Ingredients:
- 1 package no broil lasagna noodles
- 2 cups freshly grated mozzarella cheese
- 2 cups ricotta cheese
- 2 packages frozen chopped spinach, thawed
- 2 eggs
- 2-3 cups shredded cooked chicken
- 30 ounces canned diced tomatoes
- 2 small cans tomato paste
- 1 tbsp dried oregano leaves
- 1 tbsp dried basil leaves
- 1 tbsp dried parsley leaves
- 1 tsp onion salt
- 1 tsp garlic salt
- 2 tsp sugar
- 1/4 cup heavy cream (can substitute sugar and cream for coconut milk)
- Dash salt n pepper
NOTE: You can either cook the chicken yourself ahead of time, or use a rotisserie chicken.
Directions:
In a large pan, add the tomatoes, paste, herbs, cream and sugar. Stir to combine and cook over low heat for about 30 minutes, stirring occasionally.
Meanwhile, squeeze out as much liquid from the spinach as possible. Mix together the spinach, shredded chicken, the ricotta cheese and the eggs in a large bowl.
When sauce is ready, take a 13x9 baking dish and spoon some sauce on the bottom. Layer with 3 lasagna noodles. Spread the ricotta mixture atop the noodles. Top with some sauce and a little mozzarella cheese. Repeat layers, ending with sauce and mozzarella cheese on top layer.
Cover with tin foil and bake at 350 degrees for 45 minutes. Remove foil, bake 10 minutes more. Remove from oven and let stand 10 minutes before serving.
Prep time: 30 minutes
Cook time: 1 hour
Serves: 8-10
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