Chicken
Lasagne
- 16 oz. lasagne noodles
- 2 T. olive oil
- 1 pound boneless, skinless chicken - cut into small bite size pieces
- 1 lb. ricotta cheese
- 2 eggs, lightly beaten
- 1 box (8 oz.) frozen chopped spinach, thawed and drained.
- 1/2 tsp. cinnamon
- 8 oz. shredded Monterey Jack cheese
Preparation-
Cook the lasagna noodles according to package directions. Drain, rinse, and set aside. Heat the olive oil a skillet. Add the chicken and saute, over medium heat, until very lightly browned; set aside. Mix the eggs and ricotta together in a bowl and beat for about 2 minutes. Stir in the spinach and cinnamon. Spray a lasagna pan with non-stick cooking spray. Alternately layer the cooked lasagna noodles, ricotta mixture and
cooked chicken in the prepared pan. Repeat. Top with the shredded cheese. Bake in a preheated oven at 375º for 45 minutes. Remove from the oven and let stand for 5 minutes before serving.Graphics by Lil' Bit Country and
Country Clipart by Lisa
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