~ Shopping List ~
- 12 lasagna noodles
- 1 large onion
- 1 clove garlic
- 2 tablespoons olive oil
- 1.33 lbs. cooked shredded chicken
- 2 jars (700ml each) pasta sauce
- 1/4 cup fresh chopped parsley
- 500 grams ricotta cheese
- 300 grams fresh chopped (cooked) spinach
- 1 egg
- 3/4 cups mozzarella cheese
~ What to do ~
Preheat oven to 350 degrees (F). Cook lasagna noodles according to package.
Sauté onion and garlic in oil until tender. Add chicken. Stir in pasta sauce and parsley. Simmer for 5 minutes.
In a separate bowl combine ricotta cheese, spinach and egg.
Assemble the lasagna: Spread 1/4 of the sauce mixture in the bottom of a 13″ x 9″ baking dish. Top with 3 noodles, another 1/4 sauce, another 3 noodles, ricotta cheese mixture, another 3 noodles, another 1/4 sauce, the 3 remaining noodles, the remaining sauce. Finally, top with mozzarella.
Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes (or until bubbling). Let cool 15 minutes before serving.
This is a great prepare ahead meal.