Basil Spinach Chicken Lasagna
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
12 whole wheat lasagna noodles2 cups ricotta cheese, part skim2 cups reduced fat Italian blend cheese1 extra large egg2 cups fresh spinach, coarsly chopped1 cup fresh mushrooms, sliced2 cups leftover chicken, shredded2 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.
Servings Per Recipe: 8
Nutritional Info 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

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