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Chicken Lasagna

Ingredients: 

1 onion chopped
2 tablespoons olive oil
2 pounds ground chicken
1 garlic clove crushed
6 ounces no-salt-added tomato paste
1 can crushed tomatoes - (28 oz)
3/4 cup white wine
1 teaspoon salt (optional)
Freshly-ground black pepper to taste
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon nutmeg
1/4 teaspoon thyme
1 bay leaf
1/2 cup chopped fresh parsley
1 pound whole-wheat lasagna noodles cooked, drained
Nonfat cooking spray as needed
1 pound reduced-fat ricotta cheese
8 ounces shredded reduced-fat Monterey Jack cheese
2 tablespoons grated Parmesan cheese

Yield: 

1

Method: 

Saute onion in oil until limp. Add chicken and cook, stirring, 5 minutes. Add garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg, thyme, and bay leaf. Bring to boil, cover and simmer 20 minutes. Remove cover and cook 15 minutes. Remove bay leaf and stir in parsley.

Preheat oven to 350 degrees. Spray a 9- by 13- by 2-inch baking dish. Spread spoonful of sauce in bottom of dish. Layer 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 Monterey Jack cheese. Repeat 2 times. End with sauce smoothed over top. Sprinkle with cheese. Bake 45 minutes.

This recipe yields 10 servings. Serving size: 1/10 recipe.

Exchanges Per Serving: 4 Lean Meat, 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 384; Calories from Fat 117; Total Fat 13g; Saturated Fat 4g; Cholesterol 75mg; Sodium 582mg; Without Added Salt 368mg; Carbohydrate 28g; Dietary Fiber 4g; Sugars 3g; Protein 39g.