Serves 2
Directions
- 1Add green and red chilies, garlic, onion, and carrot to a blender.
- 2Blend the ingredients until finely chopped.
- 3Add the blended vegetables, minced chicken breast, and seasoning to a pan.
- 4Cook the mixture until the chicken is browned.
- 5Add pasta sauce and spinach to the pan.
- 6Cook and mix well until spinach wilts.
- 7Pour boiling water into the pan.
- 8Add uncooked lasagna sheets to the pan.
- 9In a separate bowl, combine ricotta, lemon juice, and herbs/spices.
- 10Mix the ricotta mixture.
- 11Add dollops of the ricotta mixture over the lasagna.
- 12Spread the ricotta mixture evenly over the lasagna.
- 13Sprinkle low-fat mozzarella cheese on top.
- 14Cover the pan until the cheese is melted.
Ingredients
- Green & Red chilli (Optional)
- garlic
- onion
- 30 g carrot
- 150 g minced chicken breast
- seasoning
- 160 g pasta sauce
- 20 g spinach
- boiling water
- 55 g uncooked lasagna sheets
- 30 g ricotta
- 15 ml lemon juice
- 45 g low fat mozzarella
Equipment
blenderpanbowl
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