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– 1 sprays cooking spray

– 32 oz Marinara sauce, store-bought

– 1 tbsp olive oil

– 1 medium onions, chopped

– 1 pound uncooked ground chicken breast

– 30 oz fat-free ricotta cheese

– 2 large egg whites, lightly beaten

– 1 tsp garlic powder

– 1 tbsp Italian seasoning

– 9 dry lasagna noodles

– 20 oz chopped frozen spinach, thawed and squeezed dry

– 1 ½ cup shredded Kraft Natural Cheese Low-moisture part-skim mozzarella, or other brand (about 12oz)



Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.) Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 equally sized pieces.

Makes 8 servings
Each serving = 8 Weight Watchers Points


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