Chicken & Sausage, Spinach, & Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Makes 12 servings
- Preheat oven to 350ºF.
- Coat a large lasagna pan with cooking spray
- Measure 2 cups of marinara sauce; set aside.
- Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
- Mix together ricotta cheese, egg whites, garlic powder, Italian seasoning in a large bowl until well combined.
- Mix together Spinach and Zucchini
**If you would like to save time combine the Ricotta cheese mix with the Spinach/Zucchini mix
- To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with Lasagna noodles (appox 3), 1/3 of ricotta mixture, 1/3 of spinach (or combo of both), 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
- Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 12 pieces.
Note: if you freeze the lasagna you will need to thaw for 4 to 12 hours in the refrigerator before cooking. Adjusting your cooking time depending on how frozen it is. It is done when it is heated throughout the entire lasagna.
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIBELL.
- 1 Spray Crisco Canola Oil Cooking Spray - 52oz Marinara Sauce (Trader Grotto's Italian Sausage Pasta Sauce or any Lo Cal, Lo Fat sauce)- Olive Oil, 1 tbsp- Onions, raw, 1 small- Foster Farms Ground Chicken, 1 pound (if you can find it user Ground Chicken "breast", it will save fat and calories and taste the same.)- Garlic, 2 cloves- Frozen Spinach, Thawed and drained, 2 cup- Zucchini, 2 cup, sliced or chopped in food processor- Precious Ricotta Cheese, 15 oz - Egg, fresh, 1 large- Dreamfields Lasagna Noodles, 8 pieces- Mozzarella Cheese, part skim milk, 12 oz- Garlic Powder, .5 tsp- Italian Seasoning, 0.5 tbsp
Makes 12 servings
- Preheat oven to 350ºF.
- Coat a large lasagna pan with cooking spray
- Measure 2 cups of marinara sauce; set aside.
- Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
- Mix together ricotta cheese, egg whites, garlic powder, Italian seasoning in a large bowl until well combined.
- Mix together Spinach and Zucchini
**If you would like to save time combine the Ricotta cheese mix with the Spinach/Zucchini mix
- To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with Lasagna noodles (appox 3), 1/3 of ricotta mixture, 1/3 of spinach (or combo of both), 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
- Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 12 pieces.
Note: if you freeze the lasagna you will need to thaw for 4 to 12 hours in the refrigerator before cooking. Adjusting your cooking time depending on how frozen it is. It is done when it is heated throughout the entire lasagna.
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIBELL.
Nutritional Info Amount Per Serving
- Calories: 338.8
- Total Fat: 16.5 g
- Cholesterol: 68.3 mg
- Sodium: 810.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.2 g
- Protein: 23.9 g
Member Reviews