Chicken and Spinach Lasagna6 – 8 servings

Ingredients

• 1 pound ground chicken
• 1 clove garlic, chopped
• 1 teaspoon crushed red pepper
• 1 egg
• 1 (10-ounce) package frozen chopped spinach, thawed and drained or 1 bag fresh spinach steamed and drained
• 1 teaspoon dried basil
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (27.5-ounce) jar light pasta sauce
• Salt and pepper
• 9 – 12 cooked lasagna noodles
• 1 teaspoon olive oil or cooking spray

Directions

Preheat oven to 375°.

Heat olive oil in a skillet. Season ground chicken with salt, pepper, and red pepper flakes. Add chicken and chopped garlic to skillet. Cook 5 – 6 minutes or until browned. Chicken does not have to be completely cooked as it will cook more in the oven. Remove from heat and set aside.

Combine basil, egg, and ricotta cheese in a large bowl. Salt and pepper to taste. Stir well; set aside.¹

Spread 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with one-third of ricotta mixture, 1/3 of chicken mixture, and 1/3 of spinach if not purees into cheese. Top with about 1 cup pasta sauce. Repeat layers, ending with noodles and remaining sauce. Cover and bake at 375° for 45 minutes or until thoroughly heated. Let lasagna stand 10 minutes before cutting.

¹For a more kid-friendly meal puree the spinach into the ricotta cheese mixture.

Nutrition

• 405 calories
• 32 g protein
• 38 g carb
• 13 g fat
• 6.4 g sat fat