YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Spinach White Lasagna
Enjoy a comforting twist on classic lasagna with tender chicken, nutrient-rich spinach, and a creamy white sauce. This dish layers flavors and textures beautifully, merging succulent chicken, vibrant greens, and melty cheeses, all nestled between light whole wheat noodles. It’s a satisfying meal that’s as nourishing as it is delicious.
INGREDIENTS
4 ounces Chicken Breast
1 cup Fresh Spinach
0.33 cup Part-Skim Ricotta Cheese
0.25 cup Low-Moisture Mozzarella Cheese
0.25 cup Unsweetened Almond Milk
1 ounce Whole Wheat Lasagna Noodles
1 clove Garlic
1 teaspoon Olive Oil
1 ounce Onion
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat lasagna noodle according to package instructions until al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent.
Add diced chicken breast to the skillet, cooking until lightly browned and nearly cooked through.
Stir in fresh spinach and allow it to wilt, mixing thoroughly with the chicken and onions.
Mix in the unsweetened almond milk and part-skim ricotta, stirring to create a creamy sauce that coats the chicken and spinach evenly.
Layer the bottom of a small baking dish with the cooked lasagna noodle. Top with the chicken-spinach mixture, then spoon over the ricotta sauce evenly.
Sprinkle low-moisture mozzarella cheese on top. If desired, add a light drizzle of extra olive oil.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and the dish is heated through.
Allow the lasagna to cool for a few minutes before serving.