Oct 13, 2005 21:09
So yummy and relatively quick and easy too, since the sauce is a
pre-made pasta sauce and most everything else just needs to be mixed
in. Wins dinner of the year award for sure. Not bad, considering I
basically cobbled it together from stuff and some notes based on the
back of an old Catelli box that I mostly ignored.
Ingredients
Fresh Lasagne Noodles, enough for 4 layers in a 9”x13” pan (I used Olivieri 8 half-sheets)
3 - 4 cups of shredded Mozzarella
1 cup crumbled low-fat Feta
Parmesan Cheese
Filling
1 tub low-fat Ricotta (approx 475g)
2 eggs
Approximately ¾ of a cup of crumbled low-fat Feta Cheese
Approximately 1½ cups of shredded Mozarella cheese (full fat, solid)
1 pkg Frozen Spinach
½ cup Parmesan
Sauce
2 large Chicken Breasts, cubed
1 med. Red Onion, diced
2 jars (660 ml) of Garlic & Onion Tomato Pasta Sauce (President’s Choice?)
Basil
Oregano
Kosher Salt
Directions
1.Mix all the filling ingredients together, making
sure the spinach is thawed and the eggs are thoroughly mixed in.
Helpful to microwave on very low power for a few minutes so it’s easier
to spread.
2.Warm sauce in a pot, add half the diced onion and a bit of Kosher
Salt to taste. In a frying pan, grill the cubed chicken breast and the
other half of the diced onion, adding some basil, oregano and salt to
taste. When chicken is cooked through but not brown, mix into the sauce
and take off the heat.
3.Take a 9”x13” pan and layer:
Spread half of the sauce on the bottom
Noodles
All the filling
Noodles
Another half of the sauce
Noodles
CHEEEESE
4. Bake in pre-heated 350° oven for 40 minutes, then remove and let sit
for another 15 minutes. Serves about 10 (or about 6, if you’re
Italien!)