This recipe is for a 9 x 13" casserole. Cooked lasagna noodles fit nicely
in this size casserole, since you can fit 3 lasagna noodles side by side.
Please note that the photos show a different size casserole.
- 12 lasagna noodles
- 1 lb. ground chicken
- 1/2 lb. cooked spinach (1 bunch spinach)
- 1/2 lb. mozzarella cheese
- 4 cups tomato sauce
- 2 cloves garlic
- 1/4 teaspoon salt
- 1 tablespoon salad oil
- a little asiago cheese (optional)
- a little gorgonzola cheese (optional)
- Boil the lasagna noodles as directed on the package, in a shallow steel pot
that measures at least 12 inches in diameter.
- Rinse the spinach repeatedly to make sure that all the dirt and sand is
washed away. Boil the spinach for about 2 to 3 minutes. Drain and squeeze
the water out. Chop up the spinach finely. Mince the garlic.
- Heat 1 tablespoon of salad oil in a pan and sauté the ground chicken and
garlic until cooked. Add spinach and salt and cook a little longer until
the salt is well blended.
- Preheat the oven to 375°F (190°C). Oil a 9 x 13" casserole. Spread 3
tablespoons of tomato sauce on the bottom of the casserole dish.
- Lay 3 strips of lasagna noodles side by side. Spread 1/4 of the spinach
and chicken over the noodles. Spread 1 cup of tomato sauce.
- Sprinkle 1/4 of the mozzarella cheese. Optional: sprinkle a little asiago
cheese or gorgonzola to give a little more flavor and kick to the lasagna.
- Repeat steps 5 and 6.
- Cover the casserole with aluminum foil and bake at 375°F (190°C) for 25
minutes. Remove the foil and bake 10 more minutes to melt the cheese and
brown the top.
Boiling lasagna noodles can be rather tricky because of their large
size. I find that using a large and shallow pan helps to save water
and time to heat up the water. When I put the lasagna noodles into the
pan, I lay each noodle on top of the previous one and orient them
as if they are pointing to a different hours of a clock. To
ensure that the noodles cook evenly, every minute or so I use tongs
to pull the bottom noodle out and place it on top.