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Entree
Lasagna
Fall
Chicken Ricotta Lasagna
by:
Virginie Degryse
March 9, 2016
5
1 Ratings
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Photo by Virginie Degryse
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Serves
5-6
Ingredients
12
uncooked lasagna sheets
2
packets
15oz ricotta cheese
1.5
pounds
ground chicken
1
cup
parmesan
1
teaspoon
salt
2
eggs
3
cups
chopped baby spinach
2
cups
pasta sauce
1
teaspoon
salt
1
/
2
teaspoon
pepper
Directions
Preheat the oven at 375 degrees.
Cook the meat all the way through, add some salt and pepper to taste.
Mix the ricotta, 3/4 of the parmesan, the eggs, salt and pepper in a bowl.
In a baking dish start layering with the sauce, the meat, the lasagna sheet, the ricotta, the sheets and start over again with the sauce.
Finish with the ricotta on top and add the remaining parmesan. Cover and cook for 50 minutes, remove foil and cook for an additional 10 minutes.
Et Voila, Bon Appetit!
Tags:
Pasta
Lasagna
Italian
Cheese
Chicken
Ricotta
Spring
Summer
Fall
Winter
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