Roasted Chicken Lasagna With Ricotta And Spinach (T

Name: Roasted Chicken Lasagna With Ricotta And Spinach (Taste Of Home)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup light ricotta cheese; 1 cup low fat cottage cheese; 0.5 (5 ounce) package frozen spinach, thawed, squeezed dry and chopped; 1 egg; 1/2 teaspoon dried oregano; 1/8 teaspoon pepper; 12 uncooked lasagna noodles; 1 small rotisserie-cooked chicken; 4 cups chunky vegetable pasta sauce; 1 cup crumbled reduced-fat feta cheese; 1 1/2 cups shredded light mozzarella cheese; 1/4 cup chopped black olives (optional); 2 tablespoons chopped fresh parsley

Servings: persons

1 cup light ricotta cheese
1 cup low fat cottage cheese
0.5 (5 ounce) package frozen spinach, thawed, squeezed dry and chopped
1 egg
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 uncooked lasagna noodles
1 small rotisserie-cooked chicken
4 cups chunky vegetable pasta sauce
1 cup crumbled reduced-fat feta cheese
1 1/2 cups shredded light mozzarella cheese
1/4 cup chopped black olives (optional)
2 tablespoons chopped fresh parsley

1
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
2
Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
3
While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
4
Spray 9x13-inch baking pan with cooking spray.
5
To assemble lasagna :
6
Spoon 1 cup sauce over bottom of pan.
7
Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
8
Top noodles with another 1c sauce
9
Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
10
Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
11
Cover loosely with foil and bake at 375u00b0F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
12
*** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.

2521

kcal

Calories

Fat

405

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup light ricotta cheese, 1 cup low fat cottage cheese, 0.5 (5 ounce) package frozen spinach, thawed, squeezed dry and chopped, 1 egg, and more.

Yes, Roasted Chicken Lasagna With Ricotta And Spinach (Taste Of Home) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken Lasagna With Ricotta And Spinach (Taste Of Home)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions