- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310.6
- Total Fat: 12.4 g
- Cholesterol: 73.6 mg
- Sodium: 381.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.0 g
- Protein: 26.3 g
Chicken, Spinach and Three Cheese Lasagna
2 lbs. of Chicken Breasts
1 10 oz. Bunch of Fresh Spinach (I prefer baby spinach so I don't have to deal with the thick stems)
3 Cloves of Garlic
32 oz. of Part Skim Milk Ricotta Cheese
2 cups of Part Skim Milk Mozzarella Cheese
1/2 cup of Parmesan Cheese
1 Large Bottle of Marinara Sauce (or your own homemade version) - you need 28-32 oz. of sauce
1 Box of Whole Wheat Lasagna Noodles
Boil chicken breasts until just cooked through (when they are floating they are done). Take out of the water and let them rest.
While the chicken is boiling, cook pasta according to the directions on the box.
While you are boiling the chicken and cooking the pasta, heat a skillet over medium heat. Add a tiny bit of olive oil and then add your garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and keep turning the leaves until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Remove from the heat. Use a food processor to finely chop the spinach.
(NOTE: Cooking the spinach may sound complicated, but it's really fast and easy. If you don't want to mess with the fresh spinach, you can always use a box of the frozen. Just thaw it out and make sure you drain all the water out of it. I think dealing with the frozen spinach is more of a hassle, but,... to each his own!)
I use a stand mixer to combine all the ingredients together. First, combine the ricotta, 1 1/2 cups of mozzarella and the Parmesan cheese. Once that is well blended then I add the spinach and mix well.
Remember that chicken that was resting? It should be cooled off enough by now that you can shred it with your hands. Shred it into the bowl with the cheese and spinach mixture. Combine ingredients together.
Lightly grease a 9x13 in. pan. Pour a little of the marinara sauce into the bottom of the pan (just enough to thinly coat the bottom). Place a layer of pasta dough on top of the sauce and top the pasta with 1/2 of the cheese, spinach and chicken (CSC) mixture and spread evenly. Spread a layer of sauce on top of the CSC mixture. Top with another layer of pasta and spread the CSC mixture evenly over the top. Pour an even layer of sauce over the CSC mixture. Place the final layer of pasta dough on top and cover with an even layer of sauce. Use the remaining 1/2 cup of mozzarella and sprinkle on top of the lasagna.
Cover the pan loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting.
Serves 10-12. Serve with your favorite veggies or a big salad.
Number of Servings: 12
Recipe submitted by SparkPeople user EASTCOASTCALI.