Chicken Lasagna

Ingredients:

16 oz. lasagna noodles
2 Tablespoons olive oil
1 pound boneless, skinless chicken - cut into small bite size pieces
1 lb. ricotta cheese
2 eggs
8 oz. box frozen chopped spinach
1/2 tsp. cinnamon
8 oz. shredded Monterey Jack cheese

Method:

Follow the package directions to cook the lasagna. In a skillet, over medium
heat, saute the chicken until very lightly brown. Blend the eggs and ricotta
together and beat for 2 minutes. Stir in the thawed spinach & cinnamon. Spray a lasagna pan with non-stick cooking spray. Alternately layer the cooked lasagna, ricotta mixture and cooked chicken in the prepared pan. Repeat. Top with the shredded cheese. Bake at 375 degrees for 45 minutes. Remove from oven and let stand for 5 minutes before serving.


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