YOUR SOLIN GENERATED RECIPE
White Chicken Spinach Lasagna
Baked layers of tender chicken, wilted spinach, and brown rice noodles are smothered in a creamy white sauce that emerges from the oven bubbling and golden.
INGREDIENTS
3 oz Cooked shredded chicken breast
2 sheets Brown rice lasagna noodles
0.25 cup Low-fat cottage cheese
0.25 cup Plain non-fat Greek yogurt
1 cup Fresh baby spinach
1 oz Part-skim shredded mozzarella cheese
1 tbsp Grated parmesan cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
Preheat oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the brown rice lasagna noodles in boiling water until al dente, then drain and set aside.
In a blender or food processor, combine the cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and nutmeg until completely smooth.
Spread a thin layer of the creamy white sauce on the bottom of the baking dish.
Place one lasagna noodle over the sauce, followed by half of the shredded chicken and half of the fresh spinach.
Top with another layer of sauce and a sprinkle of mozzarella cheese.
Repeat the layers with the remaining noodle, chicken, and spinach.
Finish with the remaining sauce, mozzarella cheese, and the grated parmesan.
Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is golden on top.