aya

Ice cream + more ice cream = delicious.

that is all.

Chicken and Spinach Lasagna

2 chicken breasts
1 jar Hunts Garlic and Onion Spaghetti Sauce
1 jar Low fat Parmesan or Alfredo Sauce
1 box Lasagna
1 Box frozen spinach, thawed
12oz Low fat Ricotta Cheese
12 oz Part Skim Mozzarella Cheese
2 tsp. Dried Basil
2-3 Tbsp. Chopped Garlic

Trim chicken breast and saut over med heat until brown on each side then cover with a lid until done, adding a little water for steam. Remove to cutting board to cool.
Start water for pasta. Squeeze excess water from spinach and cut into small pieces. Make cheese mixture by combining 12 oz ricotta, 8oz mozzarella, garlic and spinach. Cut chicken into small pieces and mix in separate bowl with the alfredo sauce and basil. Have all items ready before pasta is done. Preheat oven to 350F. Coat bottom of lasagna pan with tomato sauce to prevent sticking and lay down pasta. Smear on layer of cheese mixture and drizzle lightly with tomato sauce, then cover with pasta. Put layer of chicken alfredo mixture down and cover with pasta. Repeat until pan is almost full to top. Finish off with pasta and cover generously with tomato sauce. Spray a piece of foil with cooking spray and cover lasagna. Bake until bubbly, about 45 minutes* then remove foil and add remaining 4 oz mozzarella on top. Return to oven and bake until cheese is melted and browned.

*To cut bake time in half, use 2 small bread pans instead of lasagna pan. You can also heat the sauces before layering to cut the cook time even further.


enjoy!