Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 ½ lbs)
- 9 no-boil lasagna noodles
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups fresh spinach or kale (optional)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, add olive oil; sauté garlic and onion until translucent (3-5 minutes).
- Add diced chicken; cook until no longer pink (6-8 minutes), seasoning with salt and pepper.
- Layer in the baking dish: Spread marinara sauce, then noodles, half of ricotta mixture (mixed with some Parmesan), spinach, chicken mixture, and mozzarella. Repeat layers.
- Cover with foil; bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden brown.
- Allow to rest for 10-15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg