Recipe: Roasted Chicken and Spinach Lasagna (the easy way)
I'm short of time and need one all-purpose casserole that includes proteins, veggies and carbs. Lasagna is perfect. I'll use a shredded rotisserie chicken and a bottled pasta sauce to save time, Lucini Tuscan Marinara Sauce with Roasted Garlic. I loved the nutty and toothsome flavor of whole wheat lasagna, and the Lucini pasta sauce was exceptional. I've always considered Lucini Extra Virgin Olive a great bang for the buck, and their tomato sauce is exceptional as well.
Yield: 8 servings (great for leftovers)
Active Time: 25 minutes Bake Time: 30-40 minutes Cost: apx. $24.00
- 8 ounces dried lasagna*
- 2 eggs, beaten
- 1 tablespoon minced garlic
- 2 teaspoons dried herbs, such as basil,thyme of oregano
- 1/2 teaspoon freshly ground pepper
- 6 cups grated cheese, such as mozzarella, Parmesan and Asiago, divided
- 30 ounces (apx. 3 cups) ricotta
- 6 ounces baby spinach, washed and spun dry
- 25-28 ounces your favorite bottled tomato sauce
- 1 rotisserie chicken, skin removed and discarded; remove meat from chicken and shred (you should have 5-6 cups chicken)
*I used Hodgson Mill 100 percent Whole Grain
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Cook pasta according to package instruction; pay careful attention not to overcook.
3. In a large bowl, whisk eggs, garlic, dried herbs and pepper together. Stir in 1/2 grated cheese, ricotta and combine.
4. Lightly oil a 9X13-inch pan. Layer 4 lasagna sheets on bottom. With a spatula, evenly spread ricotta mixture over pasta. Evenly spinach and press spinach into ricotta. Spread 1/2 tomato sauce over spinach,spreading with spatula.
5. Layer 3 or 4 sheets of pasta over tomato sauce. Evenly spread chicken over sauce. Top with remaining 3 or 4 sheets of pasta. Spread remaining sauce over pasta and evenly top with remaining cheese.
6. Bake on middle rack of oven, uncovered, 30-40 minutes or until top is browned and bubbly.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Nov. 16, 2010.