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
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SAUCE
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30 ozcanned diced tomatoes
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2 smallcan tomato paste
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1 Tbspdried basil
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1 Tbspdried oregano
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1 Tbspdried parsley
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1/2 ccoconut milk
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1 tsponion powder or salt
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1 tspgarlic salt
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LASAGNA
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1 pkgno boil lasagna noodles
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2-3 cshredded cooked chicken
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2 pkgfrozen chopped spinach, thawed
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2 cricotta cheese
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2eggs
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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.
