Chicken and spinach lasagna
9
Points®
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
8
Difficulty
Easy
Say goodbye to runny lasagna! Dry noodles cook up to perfection in this Italian favorite. The liquid released from the marinara and vegetables during baking cooks the dry pasta completely through. For best results, thaw the spinach in the refrigerator overnight. Drain well and squeeze the spinach in a clean cloth to remove excess moisture. We’ve used ground chicken here, but you could also opt for ground turkey or lean ground beef. Store bought marinara offers convenience—use traditional tomato-basil or a spicy variety would be equally as delicious. Serve with warm bread and a tossed salad for hearty crowd-pleasing meal.
Ingredients
Cooking spray
1 spray(s)
Store-bought marinara sauce
52 oz
Olive oil
1 Tbsp
Onion
1 medium, chopped
Uncooked 98% fat-free ground chicken breast
1 pound(s)
Fat free ricotta cheese
30 oz
Egg whites
2 large, lightly beaten
Garlic powder
1 tsp
Italian seasoning
1 Tbsp
Uncooked lasagna noodles
9 item(s)
Chopped frozen spinach
20 oz, thawed and squeezed dry
Shredded part skim mozzarella cheese
1½ cup(s)