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Chicken Lasagne

  • 16 oz. lasagne noodles
  • 2 T. olive oil
  • 1 pound boneless, skinless chicken - cut into small bite size pieces
  • 1 lb. ricotta cheese
  • 2 eggs, lightly beaten
  • 1 box (8 oz.) frozen chopped spinach, thawed and drained.
  • 1/2 tsp. cinnamon
  • 8 oz. shredded Monterey Jack cheese

Preparation-
Cook the lasagna noodles according to package directions. Drain, rinse, and set aside. Heat the olive oil a skillet. Add the chicken and saute, over medium heat, until very lightly browned; set aside. Mix the eggs and ricotta together in a bowl and beat for about 2 minutes. Stir in the spinach and cinnamon. Spray a lasagna pan with non-stick cooking spray. Alternately layer the cooked lasagna noodles, ricotta mixture and cooked chicken in the prepared pan. Repeat. Top with the shredded cheese. Bake in a preheated oven at 375 for 45 minutes. Remove from the oven and let stand for 5 minutes before serving.

Graphics by Lil' Bit Country and Country Clipart by Lisa