Monday, March 19, 2012

Easy Chicken & Spinach Lasagna

Hi everyone! Recently I tweeted I had made a really good chicken and spinach lasagna for dinner. I don't make lasagna a lot even though the Hubby loves it. When I do make it, I usually do the roll up kind. It's just easier to me and for some reason I like that better than traditional.
While browsing in Target the other day I came across these "oven ready" lasagna noodles. They made making lasagna SO easy! I guess that's why I don't make it much, I hate boiling the noodles. They are so hard to work with afterwards. Well not anymore.
Now, keep in mind that you will need to bake the lasagna longer with the oven ready or no bake noodles. Cooking time on the box says 60-70 minutes at 375. I found mine was ready in 60. I then put cheese on top and baked for another 10 minutes.

Because I  had 3 large chicken breasts that I needed to use, I used fresh (I'll tell you how next). You could also use canned (I've done this in a pinch) or even rotisserie. You'll just need about 3 cups of cooked chicken. I eyeball everything so this is just approximate.

I boiled the chicken in half water and half low sodium chicken broth on med - med high heat for about an hour or so until tender. I added salt, pepper, paprika and Italian seasoning blend. Again, I eyeball everything. I'd say about a teaspoon of each except for the salt. After that I shredded the chicken. I used about 3 big handfuls for this recipe. I had plenty left over for another meal or chicken salad. Again, use what you want as far as chicken. :)

This picture was taken after we ate. I forgot to take a pretty one with the gooey cheese on the white plate right when I first cut it.


Ingredients:
1 box Oven Ready Lasagna Noodles (I used the Target brand)
Ricotta Cheese - small container (I use part skim)
Marinara Sauce - 1 large jar or homemade
2 cups Mozzarella
1/4 cup grated Parmesan
3 cups shredded chicken
1 pkg frozen spinach, thawed, drained
1 tsp minced garlic
1 tsp balsamic
salt and pepper to taste

Directions:
Preheat oven to 375 F

In a large bowl, combine the ricotta, minced garlic, balsamic, parmesan, salt and pepper, chicken and spinach. Mix well.

In a 13x9 casserole dish, spread a thin layer of marinara sauce. Then add a layer of noodles. Drop small mounds of the chicken mixture on the noodles and spread evenly. Add a layer of marinara on top of the chicken mixture and spread. It will be easier to spread the cheese and the sauce now. Repeat layers. I used 3 layers of noodles.

I ended with the sauce layer and covered with foil to bake for 60 minutes. I then removed the foil and added about 2 cups of shredded mozzarella cheese and baked an additional 10 minutes, uncovered.

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