Friday, February 23, 2007

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

POINTS® Value: 7Servings: 8

1 sprays cooking spray
52 oz Contadina Marinara Sauce, or other low-fat marinara sauce
1 Tbsp olive oil
1 medium onion(s), chopped
1 pound uncooked ground chicken breast
30 oz fat-free ricotta cheese
2 large egg white(s), lightly beaten
1 tsp garlic powder
1 Tbsp Italian seasoning
9 items dry lasagna noodles
20 oz chopped frozen spinach, thawed and squeezed dry
1 1/2 cup Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese, or similar product, divided

Instructions
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.

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