Weight Watchers Chicken and Spinach Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 402.6
- Total Fat: 2.9 g
- Cholesterol: 59.1 mg
- Sodium: 506.7 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 6.7 g
- Protein: 38.7 g
View full nutritional breakdown of Weight Watchers Chicken and Spinach Lasagna calories by ingredient
Introduction
This recipe is delicious and one serving is a big portion. It takes some time to make but it's really good. This recipe is delicious and one serving is a big portion. It takes some time to make but it's really good.Number of Servings: 8
Ingredients
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1 sprays-cooking spray
52 oz. low-fat marinara sauce (I use Hunts)
1 Tbsp olive oil
1 medium onion, chopped
1 pound uncooked ground chicken breast
30 oz fat free ricotta cheese
2 large egg whites, lightly beaten
1 tsp garlic powder
1 Tbsp Italian seasoning
9 items dry lasagna noodles
20 oz. chopped frozen spinach, thawed and squeezed dry
1 1/2 cup fat free mozzarella cheese, divided
Directions
Preheat oven to 350 F. Coat a large deep 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 and Italian seasoning in a large bowl until well combined.
To assemble lasagna, place 2 cups of reserved marinara sauce on the bottom of dish. Layer with 3 noodle, 1/3 of ricotta mixture, 1/3 of spinach, 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 for 10 minutes before slicing into 8 pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user JENCPOLLACK.
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 and Italian seasoning in a large bowl until well combined.
To assemble lasagna, place 2 cups of reserved marinara sauce on the bottom of dish. Layer with 3 noodle, 1/3 of ricotta mixture, 1/3 of spinach, 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 for 10 minutes before slicing into 8 pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user JENCPOLLACK.
Member Ratings For This Recipe
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