Spinach Lasagna

Ingredients:

2 egg whites.
26 oz of prepared spaghetti sauce.
24 oz of ricotta cheese.
10 oz of Lasagna noodles, cooked.
10 oz of frozen spinach, thawed and chopped, then squeezed dry.
2 cups of mozzarella cheese, grated, reserve ½ cup.
¾ cup of Parmesan cheese, grated and divided, reserve 2 tablespoons.
½ teaspoon of salt.
½ teaspoon of black pepper.
Olive oil.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.

Prepare lasagna noodles and directed on the package, then rinse and drain.

Drizzle a bit of olive oil over the noodles to prevent them from sticking together.

Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.

Pour ¼ cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula.

Cover the sauce with a single layer of lasagna noodles.

Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese.

Finish this layer with half of the remaining spaghetti sauce.

Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese.

Top with the final layer of noodles and remaining spaghetti sauce.

Sprinkle the reserved Parmesan cheese over the top and bake for thirty minutes.

Remove from oven and allow to set for 10-12 minutes, then slice and serve.

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Chicken Alfredo Lasagna Recipe

To Serve 8

Ingredients:

Chicken breasts( 6,boneless and skinless)

Garlic roasted alfredo sauce( 2 jars)

No boil lasagna noodles (1 box)

Frozen chopped spinach (1 box)

Milk (1 cup)

Balsamic vinegar (1 cup)

Olive oil (1/3 cup)

Mozzarella cheese(4 cups divided and shredded)

Ricotta cheese (1 8 oz container)

Parmesan cheese (¼ cup)

Tomatoes(3, chopped fine)

Onion(1 medium and finely chopped )

Italian dressing mix (1 package)

Italian seasoning to taste

Garlic salt to taste

Pepper to taste

Method Of Preparation:

Take chicken and rinse it thoroughly. After it place the chicken in the large storage bag and keep it in refrigerator. Before refrigerating pour the balsamic vinegar, olive oil and Italian dressing in the bag and shake it well. Now keep in the refrigerator for 1-1 ½ hour. After it grill in the microwave until the chicken no longer remains pink from the center. Now cut the small pieces of chicken not longer and bigger than bite size pieces and put milk and Alfredo in it. Whisk and blend well. Take frozen chopped spinach and defrost in the microwave. Drain it well and mix the salt and pepper according to your taste buds. Now take a different bowl and mix Italian seasoning, ricotta and Parmesan cheese in it. Now in 13 ×9 “baking dish, spread a thin layer of Alfredo sauce at the bottom of the dish. Now spread evenly the layer of noodles over the top of the sauce and add a layer of ricotta mixture and tomatoes over it. Now again spread a thin layer of Alfredo sauce on it and a layer of noodles. Now make a layer of drained spinach and onions over it and above the layer of onions and spinach make a thin layer of mozzarella cheese. Now make another layer of chicken over the noodles and a layer of Alfredo sauce. Sprinkle mozzarella cheese again and make a layer of it. Cover with noodles and spread the remaining Alfredo sauce. Top up with the remaining cheese and bake it for 45 minutes at a temperature of 400.

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