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Chicken Lasagna

If you can't find ground chicken, ask the butcher to grind it for you, or do it in a food processor.

Type: Chicken, Poultry
Courses: Main Course
Serves: 10 people

Recipe Ingredients

1   Onion chopped
2 tablespoons 30mlOlive oil
2 lbs 908g / 32ozGround chicken
1   Garlic clove - crushed
6 oz 170gNo-salt-added tomato paste
1   Crushed tomatoes - (28 oz)
3/4 cup 177mlWhite wine
1 teaspoon 5mlSalt - (optional)
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped fresh basil
1 tablespoon 15mlChopped fresh oregano
1/4 teaspoon 1.3mlNutmeg
1/4 teaspoon 1.3mlThyme
1   Bay leaf
1/2 cup 73g / 2.6ozChopped fresh parsley
1 lb 454g / 16ozWhole-wheat lasagna noodles - cooked, drained
  Nonfat cooking spray - as needed
1 lb 454g / 16ozReduced-fat ricotta cheese
8 oz 227gShredded reduced-fat Monterey Jack cheese
2 tablespoons 30mlGrated Parmesan cheese

Recipe Instructions

Saute onion in oil until limp. Add chicken and cook, stirring, 5 minutes. Add garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg, thyme, and bay leaf. Bring to boil, cover and simmer 20 minutes. Remove cover and cook 15 minutes. Remove bay leaf and stir in parsley.

Preheat oven to 350 degrees. Spray a 9- by 13- by 2-inch baking dish. Spread spoonful of sauce in bottom of dish. Layer 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 Monterey Jack cheese. Repeat 2 times. End with sauce smoothed over top. Sprinkle with cheese. Bake 45 minutes.

This recipe yields 10 servings. Serving size: 1/10 recipe.

Exchanges Per Serving: 4 Lean Meat, 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 384; Calories from Fat 117; Total Fat 13g; Saturated Fat 4g; Cholesterol 75mg; Sodium 582mg; Without Added Salt 368mg; Carbohydrate 28g; Dietary Fiber 4g; Sugars 3g; Protein 39g.

Source:
American Diabetes Association at http://www.diabetes.org

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