Ingredients Jump to Instructions ↓

  1. sprays cooking spray - 32

  2. bought - 1

  3. tbsp olive oil - 1

  4. chopped - 1 pound uncooked ground chicken breast - 30

  5. free ricotta cheese - 2

  6. lightly beaten - 1 tsp garlic powder - 1

  7. tbsp Italian seasoning - 9

  8. dry lasagna noodles - 20

  9. thawed and squeezed dry - 1 1/2

Instructions Jump to Ingredients ↑

  1. Directions : Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.) Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 equally sized pieces.


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