Jenha's Whole-Wheat Chicken Lasange
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 sheets Oliveri Nutriwise Whole Wheat lasagne1 1/4 lbs extra-lean ground chicken1 cup Ragu pasta sauce (original)1 cup Primo pasta sauce (Thick & Zesty)1 1/2 cup Silani Light Ricotta Cheese1/2 cup Saputo Mozzarellissma cheese, shredded1/4 cup Success mushrooms (pieces & stems)1 box (10 oz) frozen spinach (squeezed dry)1 egg, beaten1 tbsp VE Minced Garlic1 tsp VE Pesto Herbs1 tsp VE Pasta SeasoningVE Black Pepper & Sea Salt, to taste
1. Season ground chicken with VE Minced Garlic, VE Pesto Herbs, VE Pasta Seasoning and VE Sea Salt and Black Pepper. Brown chicken in a non-stick skillet until cooked and lightly browned. Add Ragu sauce to the cooked chicken and keep warm, on low.
2. In a mixing bowl combine the beaten egg, ricotta cheese and frozen spinach (that has been drained and squeezed dry).
3. Spread 2-3 tbsp of Primo pasta sauce in bottom of baking dish. Top with 1 whole wheat pasta sheet, and cover with 1/2 of the ground chicken mixture.
4. Cover chicken mixture with another pasta sheet and cover with entire ricotta cheese and spinach mixture, followed by another layer of pasta.
5. Cover third layer of pasta with remaining chicken mixture and mushroom pieces. Cover with remaining sheet of pasta and top with shredded mozzarella cheese (and grated parmesan, if desired).
6. Bake at 350* for 35-40 minutes, until cheese is browned and bubbly.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JENIQUOIS.
2. In a mixing bowl combine the beaten egg, ricotta cheese and frozen spinach (that has been drained and squeezed dry).
3. Spread 2-3 tbsp of Primo pasta sauce in bottom of baking dish. Top with 1 whole wheat pasta sheet, and cover with 1/2 of the ground chicken mixture.
4. Cover chicken mixture with another pasta sheet and cover with entire ricotta cheese and spinach mixture, followed by another layer of pasta.
5. Cover third layer of pasta with remaining chicken mixture and mushroom pieces. Cover with remaining sheet of pasta and top with shredded mozzarella cheese (and grated parmesan, if desired).
6. Bake at 350* for 35-40 minutes, until cheese is browned and bubbly.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JENIQUOIS.
Nutritional Info Amount Per Serving
- Calories: 230.5
- Total Fat: 9.3 g
- Cholesterol: 71.5 mg
- Sodium: 464.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.6 g
- Protein: 16.9 g
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