Chicken and spinach lasagna
By
Darci Juris
@keepitinthekitchen
1
Ingredients
-
SAUCE
-
30 ozcanned diced tomatoes
-
2 smallcan tomato paste
-
1 Tbspdried basil
-
1 Tbspdried oregano
-
1 Tbspdried parsley
-
1/2 ccoconut milk
-
1 tsponion powder or salt
-
1 tspgarlic salt
-
LASAGNA
-
1 pkgno boil lasagna noodles
-
2-3 cshredded cooked chicken
-
2 pkgfrozen chopped spinach, thawed
-
2 cricotta cheese
-
2eggs
-
2 cfreshly grated mozzarella cheese
How to Make Chicken and spinach lasagna
- 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.