Chicken and spinach lasagna
By
Darci Juris
@keepitinthekitchen
1
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.
Ingredients
- 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
- eggs
- 2 c
- freshly grated mozzarella cheese
SAUCE
LASAGNA
How to Make Chicken and spinach lasagna
- 1In 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.
- 2Meanwhile, 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.
- 3When 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.
- 4Cover 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.
