chicken and spinach lasagna

★★★★★ 1 Review
keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

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.

★★★★★ 1 Review
prep time 30 Min
cook time 1 Hr
method Convection Oven

Ingredients For chicken and spinach lasagna

  • SAUCE
  • 30 oz
    canned diced tomatoes
  • 2 sm
    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
  • LASAGNA
  • 1 pkg
    no boil lasagna noodles
  • 2-3 c
    shredded cooked chicken
  • 2 pkg
    frozen chopped spinach, thawed
  • 2 c
    ricotta cheese
  • 2
    eggs
  • 2 c
    freshly grated mozzarella cheese

How To Make chicken and spinach lasagna

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Categories & Tags for Chicken and spinach lasagna:

ADVERTISEMENT
ADVERTISEMENT