Ingredients: Lasagna noodles
2 lbs ground chicken
1 med. onion, diced
2 cloves garlic, minced
1 bunch fresh spinach, chopped, cooked or 1 pkg. (10 oz.) frozen
spinach, chopped, thawed, drained
1/2 lb. fresh mushrooms, sliced 2 c. or 1 can (8 oz.) drained
4 c. spaghetti sauce or homemade or canned
6 oz. part skim Mozzarella cheese, 1 1/2 c. grated
1/3 c. Parmesan cheese, grated
Black pepper
2 eggs
1 lg. low fat Ricotta cheese
Directions:
Boil water, then cook noodles according to package. Lightly oil and heat a pan to cook the chicken, breaking up and stirring occasionally. Add onion, garlic, mushrooms. Cook for
5 minutes.Add spinach, pepper, eggs, and Ricotta cheese. Mix well and remove from heat.
In a large flat baking dish, assemble
the lasagna from the bottom up as follows:
1/4 inch of spaghetti sauce
Single layer of noodles
Half chicken, mushroom, spinach, cheese mixture
Sprinkle Mozzarella and Parmesan
Repeat with spaghetti sauce
Noodles
2nd Half of the mixture
Repeat with spaghetti sauce
Top layer of noodles with sauce to keep moist
Finish with cheese as desired
Bake:
350 degrees uncovered for 30 to 50 minutes. Check occasionally to see that it is not burning or boiling over. Let stand for 10 minutes before cutting.
