I used some leftover rotisserie chicken in this lasagna recipe, but you can easily make this a vegetarian lasagna recipe by just omitting the chicken and increasing the amount of spinach. Serve this lasagna with homemade Italian bread, a nice green salad and a side of steamed broccoli and cauliflower.
This lasagna recipe gets its wonderful gourmet flavor from smoked mozzarella cheese and refrigerated lasagna noodles. You can buy smoked mozzarella at your local gourmet food store or online at Ingredients Gourmet.
The noodles taste like homemade, and they don't even have to be pre-boiled! Gourmet taste and convenience -- what more could you want?
Easy Lasagna
- 15 oz. low-fat ricotta cheese
- 8 oz. smoked mozzarella cheese (or regular mozzarella), shredded
- 2 cups fresh bagged spinach
- salt and pepper to taste
- 1 26 oz. jar your favorite spaghetti sauce
- 1 14 oz. can fire-roasted tomatoes (such as Muir Glen)
- 12 sheets refrigerated fresh lasagna or your favorite oven-ready, no boil lasagna
- 1 cup shredded rotisserie chicken breast
- 1/4 cup Parmesan cheese, grated
Preheat oven to 375 degrees F. Stir together ricotta cheese, mozzarella cheese, and spinach in a medium mixing bowl. Season with salt and pepper. Set aside. Stir together spaghetti sauce and tomatoes in a small bowl. Set aside.
Spray a 9 x 13 pan with nonstick spray. Spread a thin layer of spaghetti sauce over the bottom of prepared pan. Top with 3 lasagne noodles, trimming noodles to fit if necessary. Spread 1/2 of the ricotta mixture over lasagne, then 1/2 of the chicken, followed by 1/3 of the spaghetti sauce mixture. Top with 3 more lasagne noodles, remaining ricotta mixture, remaining chicken and another third of the spaghetti sauce. Top with the final three lasagne noodles and remaining spaghetti sauce. Cover tightly with foil and bake 45 minutes.
Remove from oven. Uncover. Sprinkle evenly with Parmesan cheese. Bake 15 more minutes. Remove from oven. Allow to rest 15 minutes before serving.
Serves 9.
Per serving: 379 calories, 14 g fat (7 g saturated), 77 mg cholesterol, 39 g carbohydrate, 4 g fiber, 25 g protein, 30% Vitamin A, 28% Vitamin C, 42% calcium, 5% iron
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Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
