| Portions |
|---|
| Serves 6 to 8 |
Ingredients
- Salt
- 225g (approx.) cooking spinach
- 1 teaspoon chicken bouillon
- 1 (540ml) can white kidney beans, drained and rinsed
- ½ cup prepared basil pesto
- ½ cup whipping cream
- 1 teaspoon dried oregano
- 1 cup finely grated Parmigiano Reggiano cheese, divided
- 1 lemon
- Pepper
- 1 tablespoon olive oil
- 454g ground chicken
- 2 cups ricotta cheese
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 12 (250g) oven-ready lasagna noodles
- 3 cups grated mozzarella
Directions
- Heat your oven to 425ºF and grease a 10- by 15-inch sheet pan with non-stick cooking spray.
- Bring a large pot of water to a boil and season well with salt. Add in the spinach to blanch for 20 seconds. Reserve ¾ cup of the cooking water then drain the greens and transfer to a blender.
- Add in the reserved water along with the chicken bouillon, beans, pesto, cream, and oregano. Add in half of the Parmigiano Reggiano and the zest of the lemon and season with salt and pepper. Blitz until completely smooth. Set aside.
- Return the pot to the stove and heat over medium-high. Add in the oil and ground chicken, season with salt and pepper, and cook, stirring frequently until crumbled and cooked through, about 5 minutes. Set aside.
- In a large bowl, stir together the ricotta, garlic, and crushed red pepper flakes. Add in the remaining ½ cup of Parmigiano Reggiano and the lemon juice and season with nutmeg, salt, and pepper.
- To assemble the lasagna, pour about 1 ½ cups of the green sauce onto the prepared sheet pan and arrange 6 lasagna noodles overtop in a single layer, breaking any noodles as needed. Add the remaining sauce to the cooked chicken, stir to combine, and spoon about 1 ½ to 2 cups over the noodles, spreading into an even layer so that each noodle is coated in a thin layer of the sauce. Dollop over half of the ricotta mixture and scatter with half of the grated mozzarella.
- Layer on the remaining 6 lasagna noodles, breaking as needed to fit, then cover with another 1 ½ to 2 cups of sauce to thoroughly cover the noodles. Dollop on the remaining ricotta mixture and scatter with the remaining mozzarella.
- Spray a large piece of aluminum foil with non-stick cooking spray and cover the lasagna, sealing the edges. I like to use two pieces of foil that I’ve crimped together to form a bit of a tent over the lasagna so that it is not directly touching the cheesy surface. Place the sheet pan on a larger cookie sheet or sheet pan in case of any bubble over and bake for 20 minutes. Remove the foil and continue to bake for 15 minutes until bubbly and golden brown.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
*Recipe Note: Store any leftover sauce in the fridge for up to 3 days. You can use the sauce for another pasta dish or simply add a splash of chicken broth when you’re reheating it for a creamy chicken spinach soup. Enjoy scattered with Parm with a big hunk of crusty bread on the side.