Easy Chicken and Spinach Lasagna
Easy Chicken & Spinach Lasagna
3 jars of Classico pasta sauce (tomato and basil, four cheese, cabernet marinara with herbs -- or whatever red sauce you like)
1 lb chicken breasts
1 lb frozen, chopped spinach
1 lb lasagna noodles (regular, uncooked)
2 lb tub of whole-milk ricotta
1 lb of whole-milk mozzarella, grated
1 cup of ground parmesan
3 eggs
1 t kosher salt
1/2 t fresh ground pepper
1/4 t fresh nutmeg (can be omitted)
1 can chicken broth
Boil chicken in salted water until done and tender. Drain. Dice chicken.
Rinse spinach under hot running water. Drain and squeeze out all water. Chop finely.
Mix chicken, ricotta, mozzarella, 3/4 cup parmesan, eggs, salt, pepper, nutmeg and broth. Add chopped spinach and combine.
Oil deep baking dish with olive oil to prevent sticking. Pour 1 jar of sauce on the bottom then 1 layer of uncooked lasagna noodles. On top of the noodles, evenly spread entire cheese and spinach mixture. Add a layer of noodles, 2 jars of sauce and sprinkle with parmesan.
Bake at 350 until internal temperature reaches 170 degrees. Allow to cool for at least 15 minutes before serving.