Roasted Chicken Lasagna with Ricotta and Spinach Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Rotisserie chicken and jarred pasta sauce helps speed up this dish.

    Main Ingredient:

    chicken

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 40 min
    Cook Time: 45 min

    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.

    Source

    Taste of Home

    Posted By:

    mssavy

    Posted On:

    December 21, 2015

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