Allie’s Experimental Chicken Lasagna
Odd title, but really delicious!! She was experimenting last night (like the music of Yann Tiersen hahaaha) but in her case, the flavours were amazing.
- 1 package (~500g) extra lean ground chicken
- Procutio, finely chopped (optional)
- 2 Zuccini & 10 large Mushrooms, thinly sliced
- 2 jars of PC Blue Menu Tomato/basil sauce
- 9-12 Kamut Lasagna noodles, cooked per the directions on the box (just underdone)
- package (~3 cups) of spinach leaves, finely chopped
- 1 container light, extra smooth Ricotta cheese
- 1 ball Mozzarella, shredded and divided
- handful of fresh basil, finely chopped
- 4 (or more) garlic cloves, minced
- 1 egg
- Romano or Parmesan cheese
- dried Italian seasoning and chili flakes to taste
- Scramble fry the chicken on low heat (so that no oil is required) with some of the chopped garlic, italian seasoning and chili flakes to taste. Remove to a bowl when cooked through and add the procuitto
- Saute the vegetables together in the drippings
- In a separate bowl, mix the Ricotta, garlic, egg, mozzarella (half), basil and more garlic
- In a 9×13″ (or 8×12) pan, over the bottom with a thin layer of sauce, lay down noodles to cover sauce.
- Spread out about half of the meat mixture, then spread about half of the cheese, then put down a layer of veggies. Pour on some more sauce, lay down another layer of noodles and repeat with meat, cheese and veggies.
- Put on the last layer of noodles, pour remaining sauce, and sprinkle with mozzarella and romano. Bake at 350F for 30-40 minutes, or until the cheeses melt.
Serves 9 or 12 depending on how you cut it. Get the full nutritional info »
(Visited 104 times)
