Login
Create Account
Roasted Chicken Lasagna with Ricotta and Spinach
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Rotisserie chicken and jarred pasta sauce helps speed up this dish.
-
Main Ingredient
chicken
-
Category: Pasta
-
Cuisine: Italian
-
Prep Time: 40 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Per serving: 444 calories, 13.5 g total fat (6 g sat. fat), 40 g protein, 40 g carbohydrates, 6.6 g fiber, 105 mg cholesterol, 847 mg sodium.
-
Posted By: mssavy
-
Posted On: Dec 21, 2015
Number of Servings:
Ingredients:
- 1 cups - light (5%) ricotta cheese
- 1 cups - low-fat (1%) cottage cheese
- 1/2 packages - 10 oz. frozen spinach thawed, squeezed dry and chopped
- 1 - egg
- 1/2 teaspoons - dried oregano
- 1/8 teaspoons - freshly ground black pepper
- 12 - uncooked whole wheat lasagna noodles
- 1 - small fully cooked rotisserie chicken
- 4 cups - chunky vegetable pasta sauce
- 1 cups - crumbled light feta cheese
- 1 1/2 cups - packed shredded light mozzarella cheese
- 1/4 cups - chopped black olives
- 2 tablespoons - chopped fresh parsley optional
Directions:
1. In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black pepper. Cover and refrigerate until ready to use.
2. Prepare lasagna noodles according to package directions; drain. Rinse with cold water and drain again. Set aside.
3. While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3-1/2 cups chicken; set aside.
4. Spray a 9-x-13-inch baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 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.
5. Cover loosely with foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
Comments