Spinach Lasagna With Chicken

Submitted by 2bFeChef

"I found this recipe on a can of Del Monte spinach. I used fresh spinach instead of the can, chicken instead of beef. It turned out to be a big lasagna, but it was very good. I made it in a 4.5 quart casserole dish. It seems like you could substitute and add a lot of things. I added some zucchini to the chicken. I also used low-fat ricotta and low-fat mozzarella."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 cup
• Serves: 6-8

ingredients

• 9 lasagna noodles (2-inch)
• 1 lb shredded chicken
• 1 cup sliced zucchini
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
• 2 (8 ounce) cans tomato sauce
• 14 ounces fresh spinach
• 1 (15 ounce) package ricotta cheese
• 3 cups shredded mozzarella cheese
• salt and pepper

directions

1. Preheat oven to 350 degrees.
2. Cook and shred chicken.
3. In large skillet mix shredded chicken, zucchini, diced tomatoes and tomato sauce, heat until warm (and zucchini is tender). Salt and pepper to taste.
4. Cook lasagna noodles according to package directions.
5. Mix spinach with ricotta cheese.
6. In large casserole dish start with 3 noodles, 1/3 of spinach mix, 1/3 of chicken mix, 1/3 of mozzarella cheese. Repeat these layers two more times.
7. Cook at 350 for 25-30 minutes or until heated through.