Chicken and spinach lasagna
9
Points®
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. The dry pasta will absorb the extra liquid while cooking so you can say goodbye to runny lasagna!
Ingredients
Cooking spray
1 spray(s)
Store-bought marinara sauce
52 oz
Olive oil
1 tbsp(s)
Onion
1 medium, chopped
98% fat free uncooked ground chicken breast
1 pound(s)
Fat-free ricotta cheese
30 oz
Egg whites
2 serving(s), 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.
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