Spinach Lasagna With Chicken
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.
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INGREDIENTS
Nutrition- 9lasagna noodles (2-inch)
- 1lb shredded chicken
- 1cup sliced zucchini
- 2(14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
- 2(8 ounce) cans tomato sauce
- 14ounces fresh spinach
- 1(15 ounce) package ricotta cheese
- 3cups shredded mozzarella cheese
- salt and pepper
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DIRECTIONS
- Preheat oven to 350 degrees.
- Cook and shred chicken.
- In large skillet mix shredded chicken, zucchini, diced tomatoes and tomato sauce, heat until warm (and zucchini is tender). Salt and pepper to taste.
- Cook lasagna noodles according to package directions.
- Mix spinach with ricotta cheese.
- 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.
- Cook at 350 for 25-30 minutes or until heated through.
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