Chicken Lasagna

Recipe Ingredients

1		Onion chopped
2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Ground chicken
1		Garlic clove - crushed
6 oz	170g	No-salt-added tomato paste
1		Crushed tomatoes - (28 oz)
3/4 cup	177ml	White wine
1 teaspoon	5ml	Salt - (optional)
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Thyme
1		Bay leaf
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 lb	454g / 16oz	Whole-wheat lasagna noodles - cooked, drained
		Nonfat cooking spray - as needed
1 lb	454g / 16oz	Reduced-fat ricotta cheese
8 oz	227g	Shredded reduced-fat Monterey Jack cheese
2 tablespoons	30ml	Grated 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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