Lasagna is the go-to option for a no-fuss yet satisfying dinner. Our version makes it even easier because you can cut cooking time out by using no-boil lasagna noodles. Just assemble, bake and serve.
Ingredients for servings
large egg lightly beaten
2 cups part-skim ricotta cheese
2 cups chopped cooked chicken breast
1 package frozen chopped spinach thawed and squeezed dry
0.75 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese divided
1 teaspoon dried Italian seasoning
0.25 teaspoon garlic powder
0.25 teaspoon salt
1 can tomato sauce no salt added
12 no-boil lasagna noodles
Easy Chicken & Spinach Lasagna–400 Calories Per Serving!
Preheat oven to 350°F. Lightly spray a 13-inch by 9-inch baking dish with vegetable cooking spray, and set aside.
Combine egg, ricotta, chicken, spinach, 1/2 cup mozzarella, 1/4 cup Parmesan, Italian seasoning, garlic powder and salt in a large bowl.
Spread 1 cup tomato sauce in bottom of baking dish. Place 3 noodles over sauce (noodles will not cover entire area; they expand during cooking). Top with 1/2 cup sauce. Spread 1 1/4 cups spinach-cheese mixture over the sauce. Repeat 2 more times with 3 noodles, 1/2 cup sauce, and 1 1/4 cups spinach-cheese mixture.
Top final spinach-cheese mixture layer with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
Cover with foil and bake for 35 minutes. Return to oven and bake, uncovered, for 10 minutes until cheese is melted and lightly browned. Let stand 10 minutes before serving. Cut into 8 pieces.