Dee's Chicken and Spinach Lasagna
(this recipe will make one large 13" by 9" deep pan lasagna OR 2 - 11" by 6", 3 1/2" deep pans, so you can make 2 and freeze one or share with a friend, or cut everything in half and make one small one for just you.
Need:
3 pounds of chicken breasts - boneless, skinless 1 box of frozen chopped spinach (thawed and all the water squeezed out)
16 oz Fat Free Ricotta
4 cups of Low Fat Shredded Mozzerella
2 eggs
2 jars of marinara (Spaghetti size, I use Paul Newman's Marinara)
1 box Barilla "rolled flat like homemade, no boil lasagne noodles" - best invention ever!
1 fresh garlic with 2 cloves cleaned for each chicken breast
Chicken - Preheat oven to 325, open and rinse chicken, place in lightly greased baking dish. Cut 2 slits in each breast and insert a garlic clove. Bake for 50 minutes. Remove garlic, cool and chop into bite size pieces, set aside.
While chicken is cooking, in a mixing bowl mix 16 oz of fat free ricotta, 2 cups of the mozzerella, the spinach, 2 eggs, and some garlic powder.
Now I will build the lasagna - this is for one 11" by 6", 3 1/2" deep pan, so if you are building 2 side by side, or double this for the large pan.
Take 11" by 6", 3 1/2" deep pan, place 1/3 cup of marinara and spread across pan.
Place a lasagne noodle, plus another half of one (they break easily) across the marinara on the bottom of pan.
Take 1/2 cup of the ricotta mixture in your hand and pat it across the noodle.
Scoop of a handful of the chicken and cover the ricotta with chicken (don't be stingy, cover it)
Sprinkle on a 1/2 cup of the mozzerella and then cover with a 1/2 cup of the marinara.
Repeat that 2 more times so you have three layers of the noodle, ricotta, chicken, cheese and sauce.
Place another layer of noodles, then top with 1/2 cup of marinara and 1/2 cup of mozzerella.
Cover with foil and place in preheated 350 degree oven for 50 minutes, removing the foil for the last five minutes.
Enjoy!
Run safe, run happy!
-d
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