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  • Writer's pictureAmanda Davis

Chicken & Spinach Lasagna

Josh loved this and it got better the longer it sat in the fridge.  He has been eating on it for several days and says that it’s still good.  I even put half of it in the freezer so that when we’re in a bind, we’ll have something hearty to eat.  It’s high in points, but worth it if you’re craving lasagna or any kind of pasta.

Chicken & Spinach Lasagna Makes 8 servings – 9 WW Points each


1 sprays cooking spray 52 oz Marinara sauce, store-bought 1 tbsp olive oil 1 medium onions, chopped 1 pound uncooked ground chicken breast 30 oz fat-free ricotta cheese 2 large egg whites, lightly beaten 1 tsp garlic powder 1 tbsp Italian seasoning 9 dry lasagna noodles 20 oz chopped frozen spinach, thawed and squeezed dry 1 ½ cup shredded Kraft Natural Cheese Low-moisture part-skim mozzarella, or other brand (about 12oz)


Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.

To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.) Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 equally sized pieces.

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