chicken and spinach lasagna
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.
prep time
30 Min
cook time
1 Hr
method
Convection Oven
yield
Ingredients
- SAUCE
- 30 ounces canned diced tomatoes
- 2 small can tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1/2 cup coconut milk
- 1 teaspoon onion powder or salt
- 1 teaspoon garlic salt
- LASAGNA
- 1 package no boil lasagna noodles
- 2-3 cups shredded cooked chicken
- 2 packages frozen chopped spinach, thawed
- 2 cups ricotta cheese
- 2 - eggs
- 2 cups freshly grated mozzarella cheese
How To Make chicken and spinach lasagna
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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