Quick Chicken Lasagna

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The weather is getting warmer, flowers are beginning to bloom, fresh fruits and vegetables are arriving at your grocery store and spring is knocking on your door.  This can only mean one thing: April is finally here!  Although April brings longer days, it still seems as though there is not enough time to get everything done. 

The work day becomes longer, meetings and activities become never-ending, and, before you know it, it’s time to get dinner on the table.  This is why I wanted to share with you a simply delectable recipe that doesn’t require slaving away in the kitchen.  By keeping it simple and taking advantage of convenience products, your day will seem much more manageable.

Everyone loves lasagna and you will be amazed to discover how easy it is to make my Quick Chicken Lasagna. By using Rotisserie chicken, no-boil pasta noodles (in my opinion, the greatest invention ever), and jars of marinara sauce, you can create a wonderful meal that your family will devour, without ever turning on the stove.  My sister doesn’t cook and this is her “go to” recipe and actually mine too.  When I have a company or need dinner with no time to cook, I know I can whip this up in minutes!

Quick Chicken Lasagna from Holly Clegg’s trim&TERRIFIC™ FREEZER FRIENDLY MEALS

The fastest to prepare and most enjoyed lasagna recipe. Try different flavored pasta sauces such as roasted garlic for bonus flavor.  This will be a repeat recipe!

• 1 rotisserie chicken, skin removed and chicken cut into pieces (about 3 cups)
• 2 (26-ounce) jars red pasta sauce
• 1 (8-ounce) pkg no-boil lasagna noodles
• 2 cups shredded part-skim Mozzarella cheese
• 2 (10-ounce) pkgs chopped frozen spinach, thawed and drained
• 1 (4-ounce) pkg crumbled goat cheese
• 1. Preheat oven 350˚F.
• 2. Combine chicken and pasta sauce.

3. In an oblong baking dish, spread thin layer of chicken sauce. Top with layer of noodles, one-third chicken sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, chicken sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, chicken sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

To Prepare and Eat Now: Serve when ready.

To Freeze: Cool to room temperature.  Wrap, label and freeze.  Recommended freezing time: up to 3 months.

To Serve: Remove from freezer to defrost.  Preheat oven to 350° F, bake, covered, 25-30 minutes or until bubbly.  Uncover, bake 5 minutes longer. Alternately, you can reheat in microwave if cut into pieces.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Terrific Tidbit: If you’re not using no-boil noodles, do not bake before freezing.

Holly Clegg, author of the best-selling trim&TERRIFIC® cookbook series including specialized books, trim&TERRIFIC® Diabetic Cooking with the ADA and Eating Well Through Cancer, has sold 1 million copies. Holly has appeared on national shows including Fox & Friends, NBC Weekend Today, QVC and The 700 Club.

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