Chicken Lasagna
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Ingredients
For the chicken:
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Follow Parmesan Chicken recipe found in this recipe folder!
For the Lasagna:
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15 oz container part-skim ricotta cheese
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1/2 cup grated Pecorino Romano or Parmesan cheese
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1/4 cup fresh chopped basil
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4 ¾ cups homemade or jarred marinara sauce (from about 2 jars)
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9 oz box no-boil lasagna noodles (Barilla)
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3 cups baby spinach
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3 cups part-skim shredded mozzarella cheese.
Directions
Preheat oven to 425 degrees.
Make chicken according to Parmesan Chicken recipe in my feed.
While chicken cooks, combine the ricotta, Parmesan cheese, and basil in a medium bowl
In a 9x13x3-inch Pyrex deep baking dish, ladle ¾ cup of marinara on the bottom of the dish.
Arrange 3 lasagna noodles across the dish (they expand as they cook), top with ¾ cup sauce, 4 pieces of chicken, ¼ of the ricotta cheese mixture, ½ cup mozzarella cheese, ¾ cup spinach.
Repeat the 2nd layer, skipping the chicken.
Repeat the 3rd layer with chicken, and the 4th layer without the chicken.
For the 5th layer, spread the last 3 sheets of pasta noodles with the remaining 1½ cups of marinara sauce on top.
Cover with foil and bake in a 400F preheated oven in the center rack for 50 minutes.
Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes.
Remove from oven and let it rest 15 minutes before serving.
Recipe Note
**Recipe from www.skinnytaste.com