Roasted Chicken Lasagna With Ricotta and Spinach (Taste of Home)

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READY IN: 1hr 25mins
SERVES: 8
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
  • Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
  • While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
  • Spray 9x13-inch baking pan with cooking spray.
  • To assemble lasagna :
  • Spoon 1 cup sauce over bottom of pan.
  • Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
  • Top noodles with another 1c sauce
  • Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
  • Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
  • Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
  • *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.
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