Best Chicken Spinach Lasagna

Best Chicken Spinach Lasagna

  • 1 onion, chopped
  • 1 lb. ground chicken
  • 1 garlic head (9-10 cloves), minced
  • 1 bell pepper, chopped
  • 1 tablespoon tomato paste
  • 5 cups raw fresh spinach
  • ? cup oil + 3 tablespoons
  • 16 oz / 4 cups mozzarella cheese, grated
  • 15 oz marin

  1. In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
  2. In the meantime, in a medium saucepan over medium heat, add ? cup of oil
    once the saucepan si hot. Add the chopped onion and minced garlic, cook
    until onion is tender, stirring occasionally, around 5 minutes. Add the
    chopped bell pepper, stir and cook for another 5 minutes. Add the tomato paste and ground chicken. Mix well so the ingredients get combined, and cook for about 5 minutes. Once the chicken is almost cooked add the
    spinach and cook until the spinach has shrink in size and is tender,
    around 5-6 minutes. Add salt and pepper to taste. Turn off the heat.
  3. In the meantime, the water must be boiling, add some salt and 2
    tablespoons of oil and add the lasagna sheets. Cook based on box
    instructions, but usually it takes 7-9 minutes for the sheets to cook.
    Transfer lasagna sheets to a colander, give them a bath in cold water
    and drain.
  4. Start assembling the lasagna. I had to trim the length of the lasagna sheets
    to fit my 9inch pan. I used 5 sheets for the bottom layer, 5 for the
    middle layer and 6 for the upper layer.
  5. Preheat oven to 400F.
  6. Start by greasing the lasagna pan with the remaining 1 tablespoon of oil.
  7. Lay 5 lasagna sheets on the bottom of the pan, top it with half of the
    chicken mixture, followed by 5 ounces of marinara sauce, and followed by 1? cups of grated mozzarella cheese. Repeat this for the second layer
    of lasagna sheets -> chicken mixture -> marinara sauce ->
    cheese. Top with the final layer of 6 lasagna sheets (I also added on
    top the pieces from the trimmed sheets), cover with the remaining 5
    ounces of marinara sauce and top with the remaining 1 cup of cheese.
  8. You can place lasagna in the fridge for 24 hours, or you can bake it immediately for 30 — 40 minutes.
  9. Let lasagna cool down 15-20 minutes before serving, as this will facilitate cutting it.
  10. Garnish with fresh herbs and serve.

Похожие статьи

Leave Comment

Ваш e-mail не будет опубликован. Обязательные поля помечены *

Adblock detector