Chicken Lasagna
This lasagna is bright and light, thanks to loads of tomatoes, low-fat cheese (which really helps the tomatoes shine) and lean chicken, along with classic Italian herbs. The sauce is thick yet light, so the dish has a fresh, summery feel no matter what time of year you make it, and the caramelized chicken and chewy noodles means you won’t miss the beef at all.
The Best of Byerly’s cookbook
The Best of Byerly’s cookbook
Recipe - WHITE BEAR LAKE (+Wines & Spirits)
Chicken Lasagna
Prep Time20 Minutes
Servings12
Cook Time60 Minutes
Ingredients
1 pound Mighty Spark Food Co. Tomato, Basil and Garlic Ground Chicken
2 teaspoons olive oil
1 teaspoon minced garlic
5 tablespoons snipped fresh parsley, divided
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 - 14.5-ounce cans no-salt-added diced tomatoes
2 - 8-ounce cans no-salt-added tomato sauce
1 - 6-ounce can no-salt-added tomato paste
1 - 15-ounce carton part skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
½ cup Just Egg Plant Based Scramble egg substitute
ÂĽ teaspoon salt
½ teaspoon pepper
1 - 8-ounce package oven ready lasagna noodles
ÂĽ cup freshly grated Parmesan cheese
Directions
- Brown chicken in oil over medium heat, stirring occasionally. Drain any accumulated fat. Stir in garlic, 2 tablespoons of parsley, basil, oregano, tomatoes, tomato sauce and tomato paste. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.
- Heat oven to 375 F. Combine ricotta, mozzarella cheese, egg substitute, salt, pepper and 2 tablespoons of the parsley. Spread about ½ cup of chicken mixture in 9 x 13-inch baking pan.
- Cover with single layer of 3 lasagna noodles. Spread â…“ of cheese mixture and â…“ of remaining chicken mixture over lasagna; repeat twice. Sprinkle with Parmesan cheese and remaining 1 tablespoon parsley.
- Bake uncovered until bubbly and lightly browned, roughly 40 to 50 minutes. Or, refrigerate covered up to 24 hours; bake 60 to 70 minutes. Let stand 10 minutes before cutting into squares.
NOTE: One pound ground chicken combined with 1 teaspoon fennel seed, 1 teaspoon paprika, ¼ teaspoon black pepper and ¼ teaspoon crushed red pepper can be substituted for the Mighty Spark ground chicken.
20 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Directions
- Brown chicken in oil over medium heat, stirring occasionally. Drain any accumulated fat. Stir in garlic, 2 tablespoons of parsley, basil, oregano, tomatoes, tomato sauce and tomato paste. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.
- Heat oven to 375 F. Combine ricotta, mozzarella cheese, egg substitute, salt, pepper and 2 tablespoons of the parsley. Spread about ½ cup of chicken mixture in 9 x 13-inch baking pan.
- Cover with single layer of 3 lasagna noodles. Spread â…“ of cheese mixture and â…“ of remaining chicken mixture over lasagna; repeat twice. Sprinkle with Parmesan cheese and remaining 1 tablespoon parsley.
- Bake uncovered until bubbly and lightly browned, roughly 40 to 50 minutes. Or, refrigerate covered up to 24 hours; bake 60 to 70 minutes. Let stand 10 minutes before cutting into squares.
NOTE: One pound ground chicken combined with 1 teaspoon fennel seed, 1 teaspoon paprika, ¼ teaspoon black pepper and ¼ teaspoon crushed red pepper can be substituted for the Mighty Spark ground chicken.