Jenha's Whole-Wheat Chicken Lasange
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Jenha's Whole-Wheat Chicken Lasange calories by ingredient
Introduction
A lightened up version of my favourite lasagne. A lightened up version of my favourite lasagne.Number of Servings: 10
Ingredients
-
4 sheets Oliveri Nutriwise Whole Wheat lasagne
1 1/4 lbs extra-lean ground chicken
1 cup Ragu pasta sauce (original)
1 cup Primo pasta sauce (Thick & Zesty)
1 1/2 cup Silani Light Ricotta Cheese
1/2 cup Saputo Mozzarellissma cheese, shredded
1/4 cup Success mushrooms (pieces & stems)
1 box (10 oz) frozen spinach (squeezed dry)
1 egg, beaten
1 tbsp VE Minced Garlic
1 tsp VE Pesto Herbs
1 tsp VE Pasta Seasoning
VE Black Pepper & Sea Salt, to taste
Directions
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.