LIGHT CHICKEN AND SQUASH LASAGNA

Light Chicken and Squash Lasagna image

Provided by @MakeItYours

Number Of Ingredients 11

Previous Next

1 1/2 lb. yellow squash or zucchini
3 tbsp. extra-virgin olive oil
Coarse salt
ground pepper
1 lb. ground white-meat chicken
1/4 tsp. cayenne pepper
1/3 c. packed fresh basil leaves
1 1/2 tsp. chopped fresh marjoram or oregano
5 c. prepared pasta sauce
8 no-boil lasagna noodles
1 1/4 c. grated Parmesan

Steps:

Preheat oven to 400 degrees F, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce, and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.