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Chicken and Spinach Lasagna ecipe

2 years ago

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 Chicken and Spinach Lasagna ecipe
Best chicken spinach lasagna has all of those, lots of delicious tart sauce, a lot of cheese, lean ground chicken and loads of spinach. This is not a heavy lasagna, you know, the type that gives you a stomach ache, if you actually make this with whole wheat lasagna sheets this would make for one very healthy and hearty dinner.
chicken-spinach-lasagna-recipe
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Course Dinner, Main Dish, Sandwich
Prep Time 45 minutes
Cook Time 40 minutes
Servings
people
MetricUS Imperial
Ingredients
Course Dinner, Main Dish, Sandwich
Prep Time 45 minutes
Cook Time 40 minutes
Servings
people
MetricUS Imperial
Ingredients
chicken-spinach-lasagna-recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
  2. In the meantime, in a medium saucepan over medium heat, add ¼ cup of oil once the saucepan is hot. Add the chopped onion and minced garlic, cook until onion is tender, stirring occasionally, around 5 minutes. Add the chopped bell pepper, stir and cook for another 5 minutes. Add the tomato paste and ground chicken. Mix well so the ingredients get combined, and cook for about 5 minutes. Once the chicken is almost cooked add the spinach and cook until the spinach has shrink in size and is tender, around 5-6 minutes. Add salt and pepper to taste. Turn off the heat.
  3. In the meantime, the water must be boiling, add some salt and 2 tablespoons of oil and add the lasagna sheets. Cook based on box instructions, but usually it takes 7-9 minutes for the sheets to cook. Transfer lasagna sheets to a colander, give them a bath in cold water and drain.
  4. Start assembling the lasagna. I had to trim the length of the lasagna sheets to fit my 9 inch pan. I used 5 sheets for the bottom layer, 5 for the middle layer and 6 for the upper layer.
  5. Preheat oven to 400F.
  6. Start by greasing the lasagna pan with the remaining 1 tablespoon of oil.
  7. Lay 5 lasagna sheets on the bottom of the pan, top it with half of the chicken mixture, followed by 5 ounces of marinara sauce, and followed by 1½ cups of grated mozzarella cheese. Repeat this for the second layer of lasagna sheets -> chicken mixture -> marinara sauce -> cheese. Top with the final layer of 6 lasagna sheets (I also added on top the pieces from the trimmed sheets), cover with the remaining 5 ounces of marinara sauce and top with the remaining 1 cup of cheese.
  8. You can place lasagna in the fridge for 24 hours, or you can bake it immediately for 30 - 40 minutes.
  9. Let lasagna cool down 15-20 minutes before serving, as this will facilitate cutting it.
  10. Garnish with fresh herbs and serve.
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