Light Lasagna Florentine
In The Fresh Meat Case
Light Lasagna Florentine
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 1hr 30min
Serves 10
- 240
Calories - 21g
Protein - 550mg
Sodium - 1.5g
Sat. Fat - 2g
Sugar 
Ingredients
1 pkg. PERDUE® Fresh Ground Chicken
Non-stick cooking spray
1/2 cup finely chopped onion
1 tbsp. minced garlic
1 jar (26 oz.) light or regular marinara sauce
6 uncooked lasagna noodles
1 container (15 oz.) fat-free ricotta cheese, divided
2 cups (8 oz.) shredded fat-free mozzarella cheese, divided
5 oz. fresh baby spinach leaves, roughly chopped
1 egg white, slightly beaten
1/2 tsp. dried oregano leaves
1/4 tsp. ground black pepper
Step 1
Preheat oven to 350°F. Spray large non-stick skillet with cooking spray and heat on medium-high. Add chicken, onion and garlic; cook 5 to 7 minutes until chicken is brown and no pink remains. Stir frequently breaking up chicken into crumbles as it cooks. Drain and return to skillet, add marinara sauce and simmer 10 minutes.
TIP
TIP: Recipe Tip: "We added shredded carrots to the ricotta mixture and a layer of sliced zucchini to beef up the veggies. It was so good!" - Pasta Lover, Baltimore, MD Lifestyle Tip: Let kids help with the planning, shopping and cooking for birthday parties, holiday meals and other fun eating occasions.
Step 2
Cook pasta according to package directions. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, spinach, egg white, oregano and pepper; mix thoroughly.
Step 3
In bottom of 13 x 9 inch baking pan, spread about 3/4 cup meat sauce. Layer half of lasagna noodles (3 noodles) over the sauce, top with 1/2 of the ricotta mixture and 1 cup sauce. Then layer as follows: last 3 noodles, 1/2 Ricotta mixture, remaining sauce.
Step 4
Cover with foil and bake for 50 minutes or until hot and bubbly then remove foil. Sprinkle with remaining 1 cup mozzarella cheese; return to oven and bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
60 MIN
