Light Chicken Lasagna
I love lasagna as much as the next guy, but sometimes the traditional lasagna with meat sauce gets a bit too heavy for me.
This is why, for the longest time, I have been doing vegetable lasagnas instead, switching the meat for spinach. But recently I realized, that you can get minced chicken meat as well. So keeping the most of the ingredients for my special vegetable lasagna and adding minced chicken meat - we now have a lighter lasagna still filled with protein and with a delicious taste.
Hope you enjoy it and please leave reviews and inputs!
Light Chicken Lasagna
I love lasagna as much as the next guy, but sometimes the traditional lasagna with meat sauce gets a bit too heavy for me.
This is why, for the longest time, I have been doing vegetable lasagnas instead, switching the meat for spinach. But recently I realized, that you can get minced chicken meat as well. So keeping the most of the ingredients for my special vegetable lasagna and adding minced chicken meat - we now have a lighter lasagna still filled with protein and with a delicious taste.
Hope you enjoy it and please leave reviews and inputs!
Cooking Instructions
- 1
Make sure you have all the ingredients + minced chicken meat
- 2
Shred the carrots
- 3
Chop the mushrooms
- 4
Fry the minced chicken meat until done and put aside
- 5
Put tomato paste in a pot
- 6
Add frozen chopped spinach and stir until thawed
- 7
Add mushrooms
- 8
Add the carrots
- 9
Add the previously fried chicken meat
- 10
Add the tomato sauce
- 11
Spice with salt and oregano
- 12
Let the sauce simmer for a bit
- 13
Put a thin layer of sauce in the bottom of a dish
- 14
Add a layer of lasagna plates
- 15
Another layer of the sauce
- 16
A layer of mornay sauce
- 17
A layer of lasagna plates
- 18
Repeat step 15, 16, and 17
- 19
Put the rest of the mornay sauce on top of the lasagna plates
- 20
Sprinkle with mozzarella cheese all over
- 21
Pre-heat oven to 180°C
- 22
Bake lasagna for approx. 40 minutes or until it's light brown and delicious looking
- 23
Enjoy
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