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Photo of Chicken and spinach lasagna by WW

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

98% fat-free uncooked 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)

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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