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.
Recipe source: The Best of Byerly’s cookbook
Recipe source: The Best of Byerly’s cookbook
Recipe - EDEN PRAIRIE
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.