“Once again, my life has been saved by the miracle of lasagna.”
-- Garfield
In just one hour you could be sitting down to enjoy this very simple chicken lasagna recipe!
Sometime, you don't have the time to make every detail of a recipe from scratch, so I put together this recipe with a few pre-made store bought items. But don't let that stop you from making everything from scratch! This recipe simply cuts down on the time it would take you to prepare the chicken and the sauce; even the noodles cook while it's baking!
This lasagna will last a few days in the fridge and a couple of weeks in the freezer, so food prep is also made easier.
This recipe gives 4 servings. 1 serving = 580 calories, 15g fat, 52g protein and 61g carbs.
Ingredients:
1 cup (230g) - Low Fat Ricotta Cheese
1 Egg (room temp.)
A handful of Baby Spinach (or regular spinach)
3 Cloves of Garlic
1/2 tbsp - Thyme
1/2 tbsp - Oregano
1/2 tbsp - Parsley
1 tsp - Black Pepper
Salt (to taste)
2 cups (320ml) - Tomato Sauce
Lasagna Noodles
Lactose Free Pizza Mozzarella Shredded Cheese
Shredded or Sliced or grilled Chicken (300-400g)
Directions:
Preheat the oven to 350 degrees F.
In a bowl combine the ricotta and egg.
In a food processor, combine the spinach and garlic cloves. Then add the mixture to the ricotta mixture.
Add the thyme, oregano, parsley, black pepper and salt, and mix until combined. Set aside.
In a 6 1/2in x 9 1/2in baking dish, cover the bottom with a thin layer of sauce. Then add the noodles, ricotta mixture, cheese, chicken and the sauce again. Repeat.
Add another layer of noodles, the ricotta mixture and then a layer of cheese that covers the entire surface. To avoid melted cheese in the oven, bake the lasagna in a larger pan or on a cookie sheet.
Bake for 45 minutes covered with foil, then uncovered on broil for 5-10 minutes.
Allow the lasagna about 15-20 minutes to cool after it comes out of the oven, and serve!
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