Thursday, 21 January 2016

Chicken Spinach Lasagne

This lasagne is easy to make and is loaded with lean chicken and spinach for a nutritional boast. Its delicious and stores well. Katalina over at Peas and Peonies says its the best.....and I tend to agree

1 onion, chopped
1 lb. ground chicken
1 garlic head (9-10 cloves), minced
1 bell pepper, chopped
1 tablespoon tomato paste
5 cups raw fresh spinach
½ cup oil + 3 tablespoons
16 oz / 4 cups mozzarella cheese, grated
15 oz marinara sauce
16 lasagna sheets
salt and pepper

  • In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
  • In the meantime, in a medium saucepan over medium heat 
  • Add ½ 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 
  • 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.
  • In the meantime, add some salt and 2 tablespoons of oil to the boiling water
  • Add the lasagne sheets. 
  • Cook based on box instructions, usually it takes 7-9 minutes . 
  • Transfer lasagne sheets to a colander, give them a bath in cold water and drain.
  • Start assembling the lasagna. trimming the length of the lasagna sheets to fit your pan. 
  • Preheat oven to 400F.
  • Start by greasing the lasagna pan with the remaining 1 tablespoon of oil.
  • Lay 5 lasagna sheets on the bottom of the pan, 
  • Top it with half of the chicken mixture 
  • Follow by 5 ounces of marinara sauce 
  • Add 1½ cups of grated mozzarella cheese. 
  • Repeat this for the second layer of lasagna sheets, chicken mixture, marinara sauce and cheese. 
  • Top with the final layer of 6 lasagna sheets, 
  • You could also add the pieces from the trimmed sheets 
  • Cover with the remaining 5 ounces of marinara sauce 
  • Top with the remaining 1 cup of cheese.
  • Place lasagne in the fridge for 24 hours, or bake it immediately for 30 - 40 minutes.
  • Let lasagne cool down 15-20 minutes before serving, as this will help cutting it.
  • Garnish with fresh herbs and serve

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