Vegetable Thai Chicken Lasagna
Nutrition per Serving
414
Calories
40.94g
Protein
45.51g
Carbs
8.24g
Fat
Seasoned with Thai spices this is different but very tasty.
Ingredients
1 cup ricotta cheese, part skim
1 tsp pepper
1 dash sea salt
3 breasts, bone and skin removed chicken breast
1/2 tsp hot sauce
700 g spicy red pepper pasta sauce
1/4 cup coriander
1 tsp garlic, chopped
1 tsp ginger
1 cup pieces or slices mushrooms
2 medium green peppers, sliced
2 cups baby spinach
2 medium zucchini, sliced
200 g whole wheat lasagna (6 sheets)
Instructions
1. Soak lasagna in cold water to soften while preparing other ingredients.
2. Spray a frying pan with cooking spray and pan fry zucchini, peppers and mushrooms until semi-soft.
3. Spread bottom of 9 x 12" pan with a coating of pasta sauce (hot sauce optional).
4. Top sauce with 3 lasagna noodles (split in half if need to fit), cover with sauce then layer 1/2 the ricotta, coriander and vegetables. Repeat order - lasagna, sauce, ricotta, coriander and vegetables
5. Top with all the spinach and remainder of pasta sauce. Cover with foil and cook at 350 °F (175 °C) for one hour. Let sit for 10 minutes and serve.
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