Chicken and spinach lasagna
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|30 oz||canned diced tomatoes|
|2 small||can tomato paste|
|1 Tbsp||dried basil|
|1 Tbsp||dried oregano|
|1 Tbsp||dried parsley|
|1/2 c||coconut milk|
|1 tsp||onion powder or salt|
|1 tsp||garlic salt|
|1 pkg||no boil lasagna noodles|
|2-3 c||shredded cooked chicken|
|2 pkg||frozen chopped spinach, thawed|
|2 c||ricotta cheese|
|2 c||freshly grated mozzarella cheese|
Scottsdale, AZ (pop. 217,385)
Member Since Sep 2011
A slightly healthier spin on lasagna - chicken and spinach. And yes, of course I make my own sauce, which I think is key. I like to put a little cream in my red sauce recipe, but this time, I tried coconut milk. It was perfect. You could taste the sweetness and a very mild hint of coconut, but it added a nice flavor to the lasagna overall.
In a large pan, add the tomatoes, paste, herbs, and coconut milk (if you don't want coconut milk, you can substitute with cream and a little sugar). Stir to combine and cook over low heat for about 30 minutes, stirring occasionally.
Meanwhile, squeeze out as much liquid from the spinach as possible. Mix together the spinach, shredded chicken, the ricotta cheese and the eggs in a large bowl.
When sauce is ready, take a 13x9 baking dish and spoon some sauce on the bottom. Layer with 3 lasagna noodles. Spread the ricotta mixture atop the noodles. Top with some sauce and a little mozzarella cheese. Repeat layers, ending with sauce and mozzaerlla cheese on top layer.
Cover with tin foil and bake at 350 degrees for 45 minutes. Remove foil, bake 10 minutes more. Remove from oven and let stand 10 minutes before serving.