Wednesday, March 01, 2006

Chicken and Spinach Lasagna

It was a pretty hectic weekend so I didn't get a chance to go to the grocery store until Monday night. While shopping I was also thinking about what would be good for dinner and I got a craving for lasagna. So along with my other groceries, I picked up some noodles and cheese (ricotta and shredded cheeses) and I assumed that I had all the other necessary ingredients at home. When I got home I realized that I the only meat I had was frozen chicken tenders (I thought that I had some ground beef or turkey or something) and I also saw that there was a bag of spinach in the bottom of the refrigerator so I decided to go with it and make Chicken/Spinach Lasagna.

I began by wilting the spinach in a frying pan. Once that was taken care of, I cut up the chicken tenders and cooked those in the same pan with a little oil until the chicken was starting to brown. In the meantime I started hard cooking a couple eggs. When the chicken was done I added a jar of vodka sauce (its basically a marinara with cream), some canned crushed tomatoes, and the spinach back into the pan and let everything warm the whole way though. I also added a raw egg to the ricotta cheese.

Since the lasagna noodles were the "no-boil" type, I was now ready to go to assemble the dish. I layered the sauce, noodles, ricotta, chopped egg, and cheeses about 3 times until I reached the top of the baking dish. I then topped it all with some more cheese and covered the dish with foil and put it in the over. It baked for about 45 minutes at 350 degrees and it was smelling really tastey. I then removed the foil and turned on the broiler to get the cheese to brown quickly. It only took a couple minutes under the broiler to get nice and brown.

And that was it. Its been really good. I made this lasagna Monday night and it has been lunch and dinner since then. Since I'm the only one eating it, I think it will last until tomorrow night. One of the best things about the leftovers is that it seems to taste even better each day since all the flavors have time to meld together. Yum!

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