It’s officially cold and wet here in Ohio.
What does that mean to me?
Fortunately, comfort food doesn’t always have to equal high fat and calories. Check out this lasagna recipe that calls for chicken and spinach!
Modified from this recipe
Note: This meal takes about 2 hours from start to finish to prepare. Don’t make on a night when you are short for time!
- 3 boneless, skinless chicken breasts
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 tsp minced garlic
- ½ of a 10 oz. bag of fresh spinach (you could probably use a whole bag, but I didn’t want to scare Brandon with too much green)
- 1 (8 oz) package low fat cream cheese, softened
- 3 cups shredded part-skim mozzarella cheese, divided
- ½ tsp salt
- ½ tsp pepper
- 1.5 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 (24 oz) jar spaghetti sauce
- 9 oven-ready lasagna noodles
- Preheat oven to 425 degrees.
- Put chicken breasts in a large pot. Fill pot with enough water to cover the chicken.
- Bring pot to a boil, then turn down to medium heat. Let chicken cook in the water for 20-30 minutes, until no longer pink and juices run clear.
- In the meantime, heat olive oil over medium-high heat. Sauté onion and garlic for a few minutes. After onion is softened, add spinach and continue cooking for another couple of minutes, until spinach is wilted.
- Once chicken is cooked, remove chicken from pot and place in a large bowl. Shred chicken with two forks.
- Add the following to the shredded chicken: cream cheese, 2 cups mozzarella cheese, onion/spinach mixture, salt, pepper, Italian seasoning, and garlic powder. Mix together.
- In a 9×13 baking dish, spread ¼ of the spaghetti sauce onto the bottom of the pan. Place 3 of the lasagna noodles on top of the sauce. Spread ½ of the chicken mixture onto the noodles.
- Continue with the layers: ¼ sauce, 3 noodles, ½ chicken mixture, ¼ sauce, 3 noodles, and finally ¼ sauce. Sprinkle a little mozzarella cheese on top (you’ll add more later). Note: Make sure that you cover the top layer of lasagna noodles completely with sauce. Otherwise, they may dry out in the oven!
- Cover entire baking dish with 2 layers of foil. Bake for 50-60 minutes, or until noodles are fork tender.
- Remove foil (but keep it for the final step) and add remaining mozzarella cheese. Bake another 10 minutes, until cheese is melted and bubbly.
- When the lasagna comes out of the oven, put the foil back on and let the lasagna sit for about 10 minutes. This step helps soften the top noodles, and it helps “set” the lasagna so that when you cut it, it doesn’t fall apart (I learned my lesson on that one! ).
- Serve and enjoy!
This meal was so super flavorful. Seriously. The onion, garlic, and spices made all the difference.
Brandon had a tough time with the concept of “chicken lasagna” initially. In his mind, lasagna = ground beef. But after a couple of bites, he was a believer.
He even gave this meal an “A” grade, while I was pretty excited about. An “A” grade means that I can make this again very soon, and we’ll both be happy!
Question for ya …
What’s one of your favorite comfort foods?
Ever had a chicken lasagna?