Photo of Chicken and spinach lasagna by WW

Chicken and spinach lasagna

11
10
10
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
8
Difficulty
Easy
This tasty Italian casserole is a snap to make. Just use uncooked noodles and layer the other ingredients as usual.

Ingredients

Cooking spray

1 spray(s)

Home made marinara sauce

52 oz, or low-fat marinara sauce

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, chopped

98% fat free uncooked ground chicken breast

1 pound(s)

Fat-free ricotta cheese

30 oz

Egg white(s)

2 large, lightly beaten

Garlic powder

1 tsp(s)

Italian seasoning

1 tbsp(s)

Uncooked lasagna noodles

9 item(s)

Chopped frozen spinach

20 oz, thawed and squeezed dry

Shredded part-skim mozzarella cheese

1½ cup(s)

Instructions

  1. Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
  2. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
  3. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
  4. To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
  5. Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.

Notes

If your pan is not very deep, only use two layers of noodles and reduce the filling ingredients by 1/3.