(This recipe is not meatless but it only has a small amount of meat. If you like a meatier lasagna feel free to double the meat amount, or simply leave it out for a meatless version).
Serves 12-16 (makes 2 lasagnas)
Ingredients:
18 whole wheat lasagna noodles
1 tbsp olive oil
1 lb ground chicken
Salt & pepper, to taste
1 tbsp parsley
1/2 tbsp oregano
2 onions, diced
2 bell peppers, diced (any colour is fine)
6 cups pasta sauce
1 small can (156ml) tomato paste
5-6 oz mozzarella, sliced thin
4 large fresh basil leaves, diced
4 cups baby spinach
6 oz aged cheddar cheese, grated
1/2 oz Parmesan cheese, grated
Directions:
Preheat oven 400 F.
Cook noodles according to package directions. When cooked, drain, rinse and set aside until ready to use.
Meanwhile, in a large saucepan, heat oil over med-high heat. Add ground chicken, salt, pepper, parsley and oregano and cook chicken until no longer pink. I break it up while cooking so it's crumbled instead of large chunks. Add the onions and peppers. Turn heat down to medium and cook about 10 minutes or until veggies have softened; stir occasionally.
Next put 4 tbsp of pasta sauce onto the bottom of 2 glass casserole dishes (9"x13") to help prevent the pasta from sticking (4 tbsp into each dish). Add the remaining pasta sauce to the chicken and veggies. Stir together. Add tomato paste, stir to combine. Heat sauce about 5-10 minutes over medium heat until the sauce is hot and tomato paste is mixed through. Remove from heat.
Next, layer the lasagnas. Place 3 noodles, side by side, in the bottom of each glass dish, to cover the bottom. Add 1/3 of the sauce to each dish, spread to cover noodles. Add all sliced mozzarella to make a layer of cheese in each dish. Next add diced fresh basil to each dish. Add another 3 lasagna noodles to each dish. Top with the next third of the sauce and spread to cover noodles. Add a spinach layer to each dish, using all the spinach. Next top with the last of the noodles (3 in each dish) and top the noodles with the last of the sauce. Spread sauce to cover noodles. Add grated cheddar and grated Parmesan to the tops of both lasagnas.
Place in preheated oven and bake about 20-25 minutes; until heated through, spinach has softened, cheese is melted, and top is golden. Let sit at least 10 minutes before cutting. Cut each lasagna into 6 or 8 pieces using a sharp knife. Enjoy.
Serves 12-16 (makes 2 lasagnas)
Ingredients:
18 whole wheat lasagna noodles
1 tbsp olive oil
1 lb ground chicken
Salt & pepper, to taste
1 tbsp parsley
1/2 tbsp oregano
2 onions, diced
2 bell peppers, diced (any colour is fine)
6 cups pasta sauce
1 small can (156ml) tomato paste
5-6 oz mozzarella, sliced thin
4 large fresh basil leaves, diced
4 cups baby spinach
6 oz aged cheddar cheese, grated
1/2 oz Parmesan cheese, grated
Directions:
Preheat oven 400 F.
Cook noodles according to package directions. When cooked, drain, rinse and set aside until ready to use.
Meanwhile, in a large saucepan, heat oil over med-high heat. Add ground chicken, salt, pepper, parsley and oregano and cook chicken until no longer pink. I break it up while cooking so it's crumbled instead of large chunks. Add the onions and peppers. Turn heat down to medium and cook about 10 minutes or until veggies have softened; stir occasionally.
Next put 4 tbsp of pasta sauce onto the bottom of 2 glass casserole dishes (9"x13") to help prevent the pasta from sticking (4 tbsp into each dish). Add the remaining pasta sauce to the chicken and veggies. Stir together. Add tomato paste, stir to combine. Heat sauce about 5-10 minutes over medium heat until the sauce is hot and tomato paste is mixed through. Remove from heat.
Next, layer the lasagnas. Place 3 noodles, side by side, in the bottom of each glass dish, to cover the bottom. Add 1/3 of the sauce to each dish, spread to cover noodles. Add all sliced mozzarella to make a layer of cheese in each dish. Next add diced fresh basil to each dish. Add another 3 lasagna noodles to each dish. Top with the next third of the sauce and spread to cover noodles. Add a spinach layer to each dish, using all the spinach. Next top with the last of the noodles (3 in each dish) and top the noodles with the last of the sauce. Spread sauce to cover noodles. Add grated cheddar and grated Parmesan to the tops of both lasagnas.
Place in preheated oven and bake about 20-25 minutes; until heated through, spinach has softened, cheese is melted, and top is golden. Let sit at least 10 minutes before cutting. Cut each lasagna into 6 or 8 pieces using a sharp knife. Enjoy.