Creamy Chicken Lasagna (Shelly Redmond)
1 lb. lean ground chicken (I used Smart Chicken)
1 t. salt
1/2 t. black pepper
1 t. garlic powder
1/2 t. dried thyme
1/4 t. dried oregano
1 T. extra virgin olive oil
1 cube chicken bouillon
1/4 c. hot water (heat in the microwave)
1 (8 oz.) package reduced fat cream cheese, softened (not fat free)
2 c. shredded mozzarella cheese, divided
1 (24-26 oz.) jar marinara
6 oven ready lasagna noodles (I used Barilla brand)
1/4 c. grated Parmesan cheese1/4 t. Italian seasoning
Preheat the oven to 350. Place chicken, salt, pepper, garlic powder, thyme and oregano in a skillet with olive oil and saute until chicken is cooked through. Remove from the heat and set aside. Dissolve the bouillon cube in the hot water. In a large bowl combine chicken, bouillon water, cream cheese and 1 c. mozzarella. Spread 1/3 marinara in the bottom of a greased 9X13 baking dish. Cover with 1/2 chicken mixture and 3 lasagna noodles. Repeat layer one more time, ending with marinara (1/3 marinara, other 1/2 of chicken mixture and 3 lasagna noodles.) Top with remaining 1/3 marinara, mozzarella, parmesan and Italian seasoning. Bake, covered with foil for 30 minutes. Remove the foil and bake an additional 10 minutes until the top is browned and bubbly and delicious!
8 servings (256 calories each serving) according to my calculator on loseit.com
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