I get “No Boil” organic lasagna noodles from the WholeFoods market.
In a large skillet, cook and stir ground chicken, chopped onions and spinach over medium heat until golden brown. Drain excess grease. Mix in chicken broth, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a oiled 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, ricotta cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
In a large skillet, cook and stir ground chicken, chopped onions and spinach over medium heat until golden brown. Drain excess grease. Mix in chicken broth, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a oiled 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, ricotta cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
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