Main Entrees

Spring Chicken Lasagna

This dish is ideal for weekends and special occasions.

Prep Time 
15 to 30 minutes
Cook Time 
30 to 60 minutes
Total Time 
1 hour and 30 minutes
Servings 
8
Ingredients 

2 teaspoons olive oil
1 pound Gold'n Plump® Ground Chicken
1 teaspoon finely chopped garlic (3 garlic cloves)
1 cup fresh mushrooms, coarsely chopped
4 cups fresh spinach leaves, torn
1 teaspoon dried rosemary, crushed
1/2 teaspoon fennel seed
3 cups prepared light Alfredo pasta sauce
1 package (9 ounces) oven-ready whole-wheat lasagna noodles
1 container (15 ounces) low-fat ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella or provolone cheese
1/3 cup shredded Parmesan or Asiago cheese
Freshly ground pepper, if desired

Instructions 

Heat oven to 350°F. Spray 13x9-inch baking dish with nonstick cooking spray. Heat oil in large deep skillet over medium-high heat. Crumble in ground chicken; cook and stir 5 minutes.

Add garlic, mushrooms, spinach, rosemary, and fennel seed to skillet. Cook and stir 5 minutes longer or until chicken is no longer pink and vegetables are wilted. Remove skillet from heat; stir in Alfredo sauce.

Spoon 1/4 chicken-sauce mixture into bottom of prepared baking dish. Top with 1/3 of noodles, 1/4 of chicken-sauce mixture, 1/2 of ricotta, and 1/3 of cheese. Repeat layers. Finish with remaining noodles, chicken-sauce mixture, and top with cheese.

Spray one side of aluminum foil with nonstick cooking spray. Cover lasagna with foil, sprayed side down. Bake 40 minutes; uncover and bake about 5 minutes longer or until cheese on top is lightly browned. Let stand 10 minutes before cutting. Serve with ground pepper.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Italian

  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      510
    • Calories from Fat 
      45%
    • Total Fat 
      25g
    • Saturated Fat 
      12g
    • Total Carbohydrate 
      36g
    • Protein 
      34g
    • Sugars 
      7g
    • Cholesterol 
      105mg
    • Dietary Fiber 
      3g
    • Sodium 
      820mg
  • DAILY VALUE
    • Vitamin A 
      34%
    • Vitamin C 
      8%
    • Calcium 
      52%
    • Iron 
      13%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      3
    • Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Recipe Source 
Lisa Golden Schroeder