Saturday, June 20, 2009

Chicken and Spinach Lasagna

POINTS® Value | 7
Servings | 8
Preparation Time | 30 min
Cooking Time | 50 min
Level of Difficulty | Easy

This tasty Italian casserole is a snap to make. Just use uncooked noodles and layer the other ingredients as usual. The dry pasta will absorb the extra liquid while cooking so you can say goodbye to runny lasagna!

1 sprays cooking spray
52 oz Contadina Marinara Sauce, or other low-fat marinara sauce
1 Tbsp olive oil
1 medium onion(s), chopped
1 pound uncooked ground chicken breast
30 oz fat-free ricotta cheese
2 large egg white(s), lightly beaten
1 tsp garlic powder
1 Tbsp Italian seasoning
9 items dry lasagna noodles
20 oz chopped frozen spinach, thawed and squeezed dry
1 1/2 cup Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese, or similar product, divided
  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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