Sunday, June 13, 2010

Chicken & Spinach Lasagna

Adapted from Cooking Light March 2006 "Creamy Spinach Lasagna"
Yield: 8 servings (serving size: 1 piece)


1 tablespoon olive oil
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, pressed or minced
1 lb ground chicken breast
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
18 cooked whole wheat lasagna noodles, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)

1- Preheat oven to 375°.

2- Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add ground chicken breast and cook or until onion is browned and chicken is cooked.  Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

3- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently.

4- Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

5- Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Layer as follows:
3 noodles- 1/3 spinach & chicken- 3 noodles- 3/4 c marinara- 3/4 c cheese
3 noodles- 1/3 spinach & chicken- 3 noodles- 3/4 c marinara- 3/4 c cheese
3 noodles- 1/3 spinach & chicken- 3 noodles- remaining marinara- remaining milk mixture- remaining cheese.

6- Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.

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