Chicken Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the noodles:8 oz Lasagna NoodlesFor the sauce:(2) 28 oz cans crushed tomatoes1/4 cups Extra Virgin Olive OilSeasoning to tasteFor the Yummy part:1 pound Chicken, no skin (breast hammered thin or filet)8oz lowfat mozzarella1 cup seasoned breadcrumbs1 large fresh egg1/2 cup parmesan cheese8oz lowfat mozzarella set asideNeed: Pot big enough to make lasagna noodlesFood processorPlenty of bowls and spoons
First things first - prep your pan to make the noodles. It takes a while to get a huge pot of water to a rolling boil.
Sauce:
2 28oz cans crushed tomatos
1/4 cup Light Extra Virgin Olive Oil
Seasoning to tase (I use basil, oregano, thyme, majoram and garlic)
Mix together the crushed tomatoes, 1/4 cup EVOO and season to taste (I use basil, oregano, thyme, majoram and garlic). Let sit for at least 20 minutes.
Yummy part:
Mix cheeses (except for the 8oz of mozzarella set aside), breadcrumbs and egg together. Set aside.
Heat the 1 tablespoon EVOO over medium/high heat. Once hot, sear the chicken.
Once seared, drop chicken food processor and pulse/shread the chicken. (It looks a lot like tuna this point)
Set aside and allow to cool to room temperature. (DO NOT SPEED THIS UP BY PUTTING IT IN THE REFRIGERATOR UNLESS YOU WANT TO GET REALLY SICK).
Mix shredded chicken in with cheese/breadcrumb/egg mixture. (I find it easiest to just use my hands)
Hopefully by now your water is boiling. Cook your noodles according to the package.
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Once noodles are prepared it's time to put the lasagna together.
First layer is of sauce
Second layer is noodles
Third layer is Chicken/Cheese/Breadcrumbs mixture
Fourth layer is sauce
Fifth layer is noodles
etc etc
your last layer should be a goodly amount of sauce followed by the remaining 8oz of lowfat mozzarella cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 5 to 10 minutes
-----
With what is listed above - I had 3 layers of goodness in a 9X13 glass pan when I ran out of sauce. I'd approximate 12 servings, if not more. The sauce is a bit sweet.
Number of Servings: 12
Recipe submitted by SparkPeople user MISTRESSPOUNCE.
Sauce:
2 28oz cans crushed tomatos
1/4 cup Light Extra Virgin Olive Oil
Seasoning to tase (I use basil, oregano, thyme, majoram and garlic)
Mix together the crushed tomatoes, 1/4 cup EVOO and season to taste (I use basil, oregano, thyme, majoram and garlic). Let sit for at least 20 minutes.
Yummy part:
Mix cheeses (except for the 8oz of mozzarella set aside), breadcrumbs and egg together. Set aside.
Heat the 1 tablespoon EVOO over medium/high heat. Once hot, sear the chicken.
Once seared, drop chicken food processor and pulse/shread the chicken. (It looks a lot like tuna this point)
Set aside and allow to cool to room temperature. (DO NOT SPEED THIS UP BY PUTTING IT IN THE REFRIGERATOR UNLESS YOU WANT TO GET REALLY SICK).
Mix shredded chicken in with cheese/breadcrumb/egg mixture. (I find it easiest to just use my hands)
Hopefully by now your water is boiling. Cook your noodles according to the package.
---
Once noodles are prepared it's time to put the lasagna together.
First layer is of sauce
Second layer is noodles
Third layer is Chicken/Cheese/Breadcrumbs mixture
Fourth layer is sauce
Fifth layer is noodles
etc etc
your last layer should be a goodly amount of sauce followed by the remaining 8oz of lowfat mozzarella cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 5 to 10 minutes
-----
With what is listed above - I had 3 layers of goodness in a 9X13 glass pan when I ran out of sauce. I'd approximate 12 servings, if not more. The sauce is a bit sweet.
Number of Servings: 12
Recipe submitted by SparkPeople user MISTRESSPOUNCE.
Nutritional Info Amount Per Serving
- Calories: 363.7
- Total Fat: 15.3 g
- Cholesterol: 65.0 mg
- Sodium: 634.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.7 g
- Protein: 26.1 g
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