12 lasagna noodles
1 tablespoon extra virgin olive oil
½ medium onion, chopped
4 garlic cloves
1 pound ground chicken breast
1 teaspoon kosher salt
½ teaspoon pepper
1 recipe - 5 minute marinara or your favorite sauce
16 ounces part skim ricotta
4 large egg whites1 cup shredded parmesan
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 ounces shredded 2% Mozzarella cheese
Prepare lasagna by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain and rinse with cold water.
Meanwhile in a large skillet over medium high heat add oil and onions. Cook until translucent, stirring occasionally. Add garlic. Cook 1 minute. Add ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until chicken is cooked through. Add 1/2 of marinara sauce. Stir and reduce heat to low.
Meanwhile combine ricotta, cheese, eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix until combined using a fork.
Prepare a baking dish by pouring sauce into pan, completely covering the bottom of the baking dish.
On a clean surface lay out cooked pasta. Add about 2 tablespoons of ricotta and 1 tablespoon of sauce, spread across lasagna. Starting at the end closest to you, roll lasagna. Place in baking dish. Repeat until all lasagna are rolled. Pour remaining sauce over the top. Sprinkle mozzarella cheese over top.
Bake for 30 minutes or until cheese is melted. Serve and enjoy.
Recipe printed from http://TheSlowRoastedItalian.com/
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