1 teaspoon olive oil
1 pound ground white-meat chicken
1 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 garlic clove, chopped
1 tablespoon dried basil
2 15-ounce containers part-skim ricotta
1/2 cup shredded Parmesan
Nonstick cooking spray
3 1/2 cups prepared marinara sauce
12 cooked lasagna noodles
1 bag baby arugula, steamed and drained
1. Preheat the oven to 375 degrees. Heat the oil in a large skillet over medium-high heat. Season the ground chicken with the red pepper flakes and salt and black pepper to taste. Add chicken and the garlic to the skillet; cook 5 minutes or until chicken is browned. Remove from heat and set aside.
2. Combine the basil, eggs, ricotta and Parmesan in a large bowl. Season with salt and black pepper to taste.
3. Mist a 13-by-9-inch baking dish with cooking spray. Spread 1/2 cup of the marinara sauce over the bottom of the dish. Arrange 4 cooked noodles over sauce and top with half of the ricotta mixture, half of the chicken mixture and half of the arugula; top with 1 cup marinara. Repeat layers, ending with noodles and remaining marinara.
4. Cover and bake 45 minutes. Let lasagna stand 10 minutes.
Here is what I did differently:
I didn't have ground chicken, so I roasted some chicken breast and shredded that. I then added the red pepper flakes, garlic and salt & pepper to the shredded chicken. I had a really hard time finding arugula so I used baby spinach instead. I also did not cook the spinach before putting it in the lasagna. I used the oven-ready noodles, to skip the time needed to cook them. Everything else was the same. This is a really good recipe and there are only 408 calories per serving. Serve with some garlic bread! ENJOY!