cinderellasapron Today we are making my light and fresh Summertime lasagna! A lightened up version of the classic dish- this is filled with chicken, corn, spinach, creamy ricotta, and fresh marinara sauce. Perfect for a nice Summer Sunday dinner.
Light and Fresh Summertime Lasagna
Credit: cinderellasapron.com
Ingredients
- 1 small onion, diced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 32 ounces ricotta
- 2 eggs
- 1/2 cup grated parmesan cheese
- 3 cups marinara sauce
- 1 cup cooked corn
- 4 cups fresh baby spinach, chopped
- 1 box lasagna noodles (about 15), cooked to al dente
- 3 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Directions
- Heat a little oil in a large skillet over medium heat. 2.Add the onion and chicken and cook until the onions are soft and chicken is cooked through, about 5-7 minutes. 3. Season with the garlic, oregano, basil, crushed red pepper, salt and pepper. Take off the heat and set aside. 4. In a large bowl, combine the ricotta, eggs, and parmesan cheese. 5. Grease a deep 13×9 pan and preheat the oven to 375 degrees F. 6. To layer the lasagna, start by ladling a thin layer of marinara in the bottom. Place 4 or 5 noodles on top. Spread on half of the ricotta mixture, then half of the chicken mixture, half of the corn, and half of the spinach. Sprinkle with 1 cup mozzarella cheese. Repeat the layers, and then add 5 more lasagna noodles, sauce, and mozzarella for the top. 7. Cover with foil and bake for about 45 minutes to an hour, or until bubbling. Remove foil and bake an additional 10 minutes or until cheese is golden on top. 8. Allow to cool for 15 minutes before cutting.
