Tired of the same old dinner routine? Craving a comforting, flavorful meal that's surprisingly easy to make? Then look no further! This Chicken and Spinach Lasagna recipe is the perfect solution for busy weeknights. It's a healthier twist on a classic, packed with protein and vegetables, and surprisingly quick to assemble. Get ready to impress your family and friends with this delicious homemade dish!
Ingredients:
This recipe serves 6-8 people. Adjust quantities as needed.
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For the meat sauce:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground chicken
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 5 oz fresh spinach, chopped
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For the cheese filling:
- 15 oz ricotta cheese
- 1 egg, beaten
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
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Other ingredients:
- 9 lasagna noodles (oven-ready preferred for convenience)
- 2 cups shredded mozzarella cheese
Instructions:
Get started with the meat sauce:
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor will be!
- Stir in the chopped spinach during the last 5 minutes of cooking.
Prepare the cheese filling:
- In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
Assemble the lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Top with half of the remaining meat sauce.
- Repeat layers: noodles, ricotta cheese, meat sauce.
- Top with the remaining lasagna noodles and the mozzarella cheese.
Bake and serve:
- Bake for 30-35 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the lasagna stand for 10-15 minutes before slicing and serving. This allows it to set and makes it easier to cut.
Tips and Variations:
- For a vegetarian option, substitute the ground chicken with 1 (15 ounce) can of lentils, drained and rinsed.
- Feel free to add other vegetables to the meat sauce, such as mushrooms, bell peppers, or zucchini.
- If you don't have fresh spinach, you can use frozen spinach, but make sure to thaw and squeeze out excess water before adding it to the sauce.
- For a spicier kick, add a pinch of red pepper flakes to the meat sauce.
- Using oven-ready lasagna noodles saves you the step of pre-boiling them. Just check the package instructions.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-35g
This Chicken and Spinach Lasagna is a fantastic example of delicious and healthy food recipes. It's a quick dinner idea perfect for busy weeknights, offering a homemade meal bursting with flavor. Enjoy!