WW CHICKEN AND SPINACH LASAGNE

WW Chicken and Spinach Lasagne image

Provided by Wendy Matis @bwmatis

Categories Chicken

Number Of Ingredients 12

- cooking spray
52 ounce(s) store bought marinara sauce
1 teaspoon(s) olive oil
1 medium onion chopped
1 pound(s) uncooked lean ground chicken breast
30 ounce(s) fat free ricotta cheese
2 large egg whites lightly beaten
1 teaspoon(s) garlic powder
1 tablespoon(s) italian seasoning
9 - uncooked lasagna noodles
20 ounce(s) chooped frozen spinach, thawed and squeezed dry
1 1/2 cup(s) shreaded part skim mozzarella cheese

Steps:

Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.
Points plus: 11 points per serving