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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.8
  • Total Fat: 11.0 g
  • Cholesterol: 68.3 mg
  • Sodium: 580.1 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 24.2 g

View full nutritional breakdown of Basil Spinach Chicken Lasagna calories by ingredient
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Basil Spinach Chicken Lasagna

Submitted by: EMPIERCE

Introduction

So, I adapted a recipe from Better Homes and Garden called Pesto Lasagna Pie. After it was all said and done, I felt a lot of calories were added through the pesto without that much contribution to the flavor profile. So, this is what I thought would be tastier and a lot healthier. Oh yeah, did I mention I didn't think the first lasagna had enough tomato? So, I adapted a recipe from Better Homes and Garden called Pesto Lasagna Pie. After it was all said and done, I felt a lot of calories were added through the pesto without that much contribution to the flavor profile. So, this is what I thought would be tastier and a lot healthier. Oh yeah, did I mention I didn't think the first lasagna had enough tomato?
Number of Servings: 8

Ingredients

    12 whole wheat lasagna noodles
    2 cups ricotta cheese, part skim
    2 cups reduced fat Italian blend cheese
    1 extra large egg
    2 cups fresh spinach, coarsly chopped
    1 cup fresh mushrooms, sliced
    2 cups leftover chicken, shredded
    2 28-oz cans crushed tomatoes

Directions

Preheat oven to 375. Cook noodles according to package directions. Set aside. Mix ricotta, egg and 1 cup Italian blend cheese. Set aside. Thoroughly wash spinach, remove stems and coarsly chop. Set aside.

To assemble lasagna, lightly spray 13x9x2 inch pan with cooking spray. Place 4 noodles in bottom of pan, overlapping and trimming as necessary. Spread half cheese mixture over noodles. Add spinach to pan then cover with 1 can tomatoes and fresh basil leaves. Place 4 more noodles over tomatoes. Spread remaining cheese mixture over noodles. Cover with mushrooms and chicken. Add remaining noodles. Spread remaining tomatoes over top. Cover and bake 45 minutes. Remove cover and sprinkle with cheese. Bake another 10 minutes until cheese is bubbly and lasagna is heated through. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EMPIERCE.






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