Vincent Pennington Blog: Easy Chicken & Spinach Lasagna

Monday, January 18, 2016

Ingredients

1 large (50 grams) egg, lightly beaten
2 cups (500 grams) part-skim ricotta cheese
2 cups (280 grams) chopped cooked chicken breast
1 (10-ounce or 285 grams) package frozen chopped spinach, thawed and squeezed dry
¾ cup (3 ounces or 65 grams) shredded mozzarella cheese
½ cup (50 grams) grated Parmesan cheese, divided
1 teaspoon dried Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
1 (29-ounce or 850 grams) can tomato sauce, no salt added
12 no-boil lasagna noodles (7.2 ounces or 325 grams)

Directions

Preheat oven to 350°F. Lightly spray a 13-inch by 9-inch baking dish with vegetable cooking spray, and set aside.
Combine egg, ricotta, chicken, spinach, ½ cup mozzarella, ¼ cup Parmesan, Italian seasoning, garlic powder and salt in a large bowl.
Spread 1 cup tomato sauce in bottom of baking dish. Place 3 noodles over sauce (noodles will not cover entire area; they expand during cooking). Top with ½ cup sauce. Spread 1 ¼ cups spinach-cheese mixture over the sauce. Repeat 2 more times with 3 noodles, ½ cup sauce, and 1 ¼ cups spinach-cheese mixture.
Top final spinach-cheese mixture layer with remaining noodles and sauce. Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan cheese.
Cover with foil and bake for 35 minutes. Return to oven and bake, uncovered, for 10 minutes until cheese is melted and lightly browned. Let stand 10 minutes before serving. Cut into 8 pieces.