EASY Chicken Lasagna
Fall has finally arrived and it’s the perfect time to cook an ooey-gooey yummy lasagna! This version is a little healthier because I use lean ground chicken instead of ground beef.
Ingredients
(Serves 4)
1 lb (450g) of lean ground chicken
3-4 chopped garlic cloves
1 medium yellow onion diced
1 28oz can of ground tomatoes (I use Pastene , my fave brand for canned goods)
1/2 cup of chicken broth (or 1 cube in 1/2 cup of water)
1 tbsp cream cheese
9 cooked lasagna noodles (or 3 square sheets - I used these because they don’t need to be boiled and come with an oven safe pan)
2.5 - 3 cups of shredded cheese (depending on how cheesy you like it) - I like white cheddar
2 tbsp olive oil
1 tsp of each: dried oregano, garlic powder, onion powder
Fresh chopped basil
Salt & pepper to taste
Method
Preheat oven to 380 degrees F. Lightly oil a 9 x 9 baking dish or coat with nonstick spray.
In a large sauce pan, add olive oil, chopped garlic and onions and cook over medium heat until onion is translucent (about 5 mins)
Add ground chicken and cook until browned (another 5 minutes). Make sure that the chicken is properly crumbled - add spices (except basil) & season with salt and pepper
Add the cup of ground tomatoes, along with the chicken broth, and bring to a boil on high heat, add cream cheese and reduce heat to simmer.
In a 9 x 9 baking dish, pour 1/2 cup of the sauce at the bottom of the baking dish (to make sure noodles don’t stick) and start layering your lasagna: start with 3 lasagna noodles, topped with 1 cup of the sauce, a sprinkle of fresh chopped basil, 1 cup shredded cheese, repeat this step twice (you should have 3 layers.)
Place in the oven and bake for 30 minutes (or until cheese is melted and slightly bubbling on top).
This lasagna is truly delicious and a good alternative to the regular meat lasagna. You’ll love it!!!
If you try it, let me know how you liked it in the comments below. <3
Marie-Cristina