Satisfy your cravings without sabotaging that New Year’s resolution for a healthier self. It’s a little lighter on the cheese and uses chicken instead of beef. Guilt-free enjoyment!
2 cups Tomato Sauce
2 tsp. Italian Blend Spice
8 Whole Wheat Lasagna Noodles, cooked and drained
1 cup Low Fat Cottage Cheese or Ricotta
1/4 cup of grated Mozzarella Cheese
1 egg, beaten
2 cups Leftover Cooked Chicken, chopped
3 cups of Fresh Spinach or Swiss Chard or Mixed Mesclun Greens
Optional; 1/2 cup grated Mozzarella for topping before baking or Parmesan cheese when plating
Preheat oven to 350F.
In a bowl, stir chicken, cheeses, and egg together.
To assemble, lay out one noodle, spread a thin layer of the chicken cheese mix along it. Press spinach leaves on top. Roll up the noodle and set into an 8″x8″ casserole dish, seam side down. Continue until you’ve used all the noodles. Pour tomato sauce over top. Sprinkle over Italian Blend Spice.
Bake for 30 minutes or until warmed through. Serves 3-4.
Before bunging into the oven, you can grate additional mozzarella ontop (the naughty factor is up to you). Or if you’re keeping your New Year’s resolutions for a healthier self, opt for a little parmesan tableside.
Vegetarian Version; Use 2 cups of chopped fresh raw mushrooms instead of the chicken.