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
Ingredients
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)
Preparation
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.