Baby Spinach And Bella S Chicken Lasagna Recipe

Ingredients for Baby Spinach And Bella S Chicken Lasagna

• Chicken Breast Half
• Extra Virgin Olive Oil
• Garlic Cloves
• Onion
• Alfredo Sauce
• Fresh Basil Leaf
• 5 ounces baby spinach + approximately 2 ounces for salad
• Low Fat Mozzarella
• 1/2 cup grated Parmesan cheese (1/4 cup + remaining for topping and salad)
• Baby Portabella Mushrooms
• Lasagna Noodle
• 1 teaspoon dried oregano
• Pepper

How to Make Baby Spinach And Bella S Chicken Lasagna

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions. Set aside.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, and cook until browned and cooked through (about 5-7 minutes).
4. Add 8 ounces baby bella mushrooms, sliced, and 5 ounces baby spinach to the skillet. Cook until mushrooms are softened and spinach is wilted (about 3-5 minutes).
5. Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt and pepper to taste.
6. In a small bowl, whisk together 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and 1 egg.
7. Spread a thin layer of ricotta mixture in the bottom of a 9x13 inch baking dish.
8. Layer 1/3 of the cooked lasagna noodles over the ricotta mixture, followed by 1/3 of the chicken and mushroom mixture, and 1/3 of the remaining ricotta mixture.
9. Repeat layers twice.
10. Top with remaining lasagna noodles and the remaining ricotta mixture. Sprinkle with the remaining Parmesan cheese.
11. Bake for 30-35 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.
12. For the side salad: Combine leftover baby spinach (about 2 oz), sliced baby bella mushrooms (about 1 oz), a sprinkle of Parmesan cheese (about 1 tbsp), and your favorite low-fat Italian dressing.