I wasn’t sure Joe or I were going to like this recipe because we really LOVE traditional lasagna, but I couldn’t have been more wrong. This recipe really delivered! I used my homemade sauce that I made last week and used a little more cheese (I love cheese!), and it just disappeared. I also made a half recipe like was suggested and there was still plenty of leftovers. Best of all, it was just as good (if not better) the next day! If you’re looking for a lighter version of lasagna, give this one a try. It will not disappoint.
Chicken and Spinach Lasagna
3-4 Chicken breast tenderloins
salt and pepper
1-2 Tbsp extra virgin olive oil
1 small onion, diced
1 clove garlic, minced
4 oz. mushrooms, sliced
2-3 Cups pasta sauce
8 oz. ricotta cheese
1 egg, lightly beaten
1 tsp. Italian seasoning
9-12 lasagna noodles, uncooked (depending on size of dish)
2 cups spinach, chopped
1-2 Cups shredded mozzarella cheese
Season chicken with salt and pepper and saute until cooked through. Cut into bite-sized pieces and set aside.
Add onion and garlic to the pan with 1-2 tbsp olive oil and sauté about 2 minutes. Add the mushrooms and continue to sauté until onion is tender, about 3-4 minutes. Add the pasta sauce and the chicken to the skillet. Bring to a boil, reduce heat, and simmer about 5 minutes.
In a small bowl, combine the ricotta, egg and Italian seasoning. Stir until well combined.
In a baking dish, spoon a thin layer of the pasta sauce so that it just coats the bottom of the dish. Top with one layer of lasagna noodles. Spread one half of the ricotta mixture over the noodles, sprinkle with one cup of chopped spinach, and one third of pasta sauce. Repeat the layers again with noodles, ricotta, spinach, and pasta sauce. The last layer will be noodles, the remaining pasta sauce and shredded mozzarella.
Cover with foil and bake at 375° for 45 minutes. Remove the foil and bake for 10 minutes more. Let stand 10 minutes before slicing and serving.