Veggie chicken lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 531.1
  • Total Fat: 29.4 g
  • Cholesterol: 128.5 mg
  • Sodium: 948.9 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 34.3 g

View full nutritional breakdown of Veggie chicken lasagna calories by ingredient


Introduction

Not too cream Not too cream
Number of Servings: 8

Ingredients

    16 oz Organic Valley Ground Chicken, Frozen
    2 serving Mushroom, Portobello Fresh 3oz (by TRYING2BSTRONG)
    3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
    0.5 cup, chopped Onions, raw
    3 oz Spinach - Dole Baby Spinach
    3.3 serving Barilla Lasagna (3 pcs) (by MIKEMELR71)
    2 tbsp Grape Seed Oil
    16 oz Mozzarella Cheese, part skim milk
    8 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
    15 oz Sorrento Part-Skim Ricotta Cheese
    3 Tbs minced garlic
    Oregano and basil to taste

Directions

Cook chicken in 1 Tbs grasped oil, set aside. Sautée onion, garlic, mushrooms in 1 Tbs oil, add spinach and tomatoes, cook until spinach is tender, add chicken. Mix ricotta, cream cheese and 1/2 the mozerrlla, add oregano and basil to taste. Layer meat mixture, noodles, then cheese, repeatedly until all ingredients are used. Top with remaining mozerrlla. Bake at 375 for 35 min. Let rest 10 min before serving.

Serving Size: 1/8 of 13x9 casserole dish

Number of Servings: 8

Recipe submitted by SparkPeople user KELBELSCHELTS.