Ground Chicken and Spinach Lasagna

I like adding spinach to lasagna because a) I just love spinach but also b) the boys will eat spinach freely when it is mixed into sauce like this.  And for some reason I like this particular lasagna with ground chicken more than with ground turkey but you can easily use either.  I always assemble this the night before and then just stick it in the oven the day of – with the no-boil lasagna noodles it’s really pretty easy to make.  I also make this pretty low fat but it has enough flavor that you don’t miss it.

Ingredients:

1 box no-boil lasagna noodles

2 eggs

1 onion, diced

3-4 cloves of garlic, finely chopped

1 (15 oz) container fat free (skim) ricotta cheese

3 cups shredded 2% (part skim) mozzarella cheese

½ cup parmesan cheese

1 lb ground 98% fat free chicken breast

2 24 oz. bottles of good quality spaghetti sauce

8 oz. frozen spinach

1/4 cup parsley, chopped

1/4 cup oregano, chopped (or alternatively, 2 TBSP dried oregano)

1 TBSP olive oil

Salt and pepper as needed

Directions:

  • Preheat oven to 375.
  • In bowl, combine beaten eggs, ricotta cheese and 1 cup of mozzarella cheese, all the parmesan, and all the parsley and oregano.
  • Set aside.
  • Heat olive oil over medium/medium-high heat and add onion.  Cook until softened, 4-5 minutes.  Add garlic, cook 1 minute.
  • Add ground chicken and brown until almost cooked through.
  • Add spinach and break up any frozen chunks – cook through.
  • Add one jar of spaghetti sauce.  Season with salt and pepper as desired.
  • In a 13X9X3 pan, spread 1 cup of 2nd jar of spaghetti sauce on bottom of pan.
  • Layer in the following order, 4 lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat mixture, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
  • Next layer 4 lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
  • Next layer 4 lasagna noodles, remaining ricotta mixture, remaining meat mixture, 1 cup of sauce.
  • For top layer,  add 4 lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.  Make sure that all of the noodles are covered with sauce.
  • If making immediately, bake covered with foil for 40-45 minutes.  If baking the next day, add an additional 25 degrees to the oven and an additional 10-15 minutes to bake time.
  • Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
  • Let stand 15 minutes before serving
 

 

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