Whole wheat lasagna noodles (uncooked)
1/4 lb chicken breast, chopped into little pieces (the size you'd use for Thai Chicken Soup)
2 T pesto
1-2 squeezes of chili pepper paste (to taste)
1/2 cup Romano (or Parmesan), finely shredded
1 cup frozen spinach, thawed and drained
1/2 cup cottage cheese
1/2 cup mozzarella cheese
Cook chicken with chili paste, when chicken is cooked through, stir in pesto. Set aside.
Stir together spinach and cottage cheese. Set aside.
In a meatloaf pan, spray non-stick spray. Layer one of the noodles, spread on chicken and pesto, sprinkle Romano cheese on top. Layer 1 or 2 more noodles, to cover chicken, spread on spinach mixture. Layer 1 or 2 more noodles, to cover, then sprinkle on mozzarella cheese.
Bake at 375 for 35-45 min. (I could be making that temperature up...so check it often) until the cheese is browned on the edges and noodles are al dente.
Stir together spinach and cottage cheese. Set aside.
In a meatloaf pan, spray non-stick spray. Layer one of the noodles, spread on chicken and pesto, sprinkle Romano cheese on top. Layer 1 or 2 more noodles, to cover chicken, spread on spinach mixture. Layer 1 or 2 more noodles, to cover, then sprinkle on mozzarella cheese.
Bake at 375 for 35-45 min. (I could be making that temperature up...so check it often) until the cheese is browned on the edges and noodles are al dente.
Flip pan upside-down onto a plate and let sit for 5-10 min. Remove from pan and enjoy!
Makes 3 Servings.
2 comments:
Jill,
Is the pesto a basil pesto ?
Bon
Yes, it is a traditional basil pesto. We buy a jar of it from the grocery store and keep it in the fridge.
Sorry, I wasn't aware that there is more than one kind of pesto! lol.
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