Odd title, but really delicious!! She was experimenting last night (like the music of Yann Tiersen hahaaha) but in her case, the flavours were amazing.

• 1 package (~500g) extra lean ground chicken
• Procutio, finely chopped (optional)
• 2 Zuccini & 10 large Mushrooms, thinly sliced 
• 2 jars of PC Blue Menu Tomato/basil sauce 
• 9-12 Kamut  Lasagna noodles, cooked per the directions on the box (just underdone)
• package (~3 cups) of spinach leaves, finely chopped
• 1 container light, extra smooth Ricotta cheese 
• 1 ball Mozzarella, shredded and divided
• handful of fresh basil, finely chopped
• 4 (or more) garlic cloves, minced
• 1 egg
• Romano or Parmesan cheese
• dried Italian seasoning and chili flakes to taste

1. Scramble fry the chicken on low heat (so that no oil is required) with  some of the chopped garlic, italian seasoning and chili flakes to taste. Remove to a bowl when cooked through and add the procuitto
2. Saute the vegetables together in the drippings
3. In a separate bowl, mix the Ricotta, garlic, egg, mozzarella (half), basil and more garlic
4. In a 9×13″ (or 8×12) pan, over the bottom with a thin layer of sauce, lay down noodles to cover sauce. 
5. Spread out about half of the meat mixture, then spread about half of the cheese, then put down a layer of veggies. Pour on some more sauce, lay down another layer of noodles and repeat with meat, cheese and veggies.
6. Put on the last layer of noodles, pour remaining sauce, and sprinkle with mozzarella and romano. Bake at 350F for 30-40 minutes, or until the cheeses melt.

Serves 9 or 12 depending on how you cut it. Get the full nutritional info »

Tags: Allie, pasta

This entry was posted on Tuesday, April 21st, 2009 at 11:06 am and is filed under Chicken and Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.