Good morning friend! How are you doing with those resolutions (sorry, I had to ask)? I have been sticking with mine– I read a whole magazine yesterday. Well, I more skimmed it. But that counts, right? My amazing mom and I are about halfway back to Dallas and my awesome hubby is about halfway to his office. It seems like an unfair trade, but y’all I seriously left him a fridge/freezer full of delicious food, sooo it kinda balances out (it does).
Plus, his number once complaint since we got married and moved in together is that he never gets to eat peanut butter and jelly sandwiches because I’m always cooking a “regular” dinner. I know. He has a rough life. I mean, I will always love PB&J, it was my first favorite non-breakfast meal, but I don’t want it every night. But Lane can eat the same thing for a month straight and not be bothered. I, on the other hand, need variety. And deliciousness. And cheese!
Enter this white lasagna. It has the spice. It has the variety. And best of all…it has all the cheese! Plus, it has veggies, thus making it a salad. And this is definitely my kind of salad. I’ll let you know right up front (because that’s what friends do) that this does take a little prep time but that is only because I am a crazy kitchen OCD lady who likes to take the long way to do things. If you wanted to say buy a rotisserie chicken and some no-boil lasagna noodles you would cut the prep time in half. At least.
But since I have the kitchen OCD (we should look into getting that added to the DSM, the struggle is real y’all) I was baking my chicken breast and boiling my noodles myself. I have the time and spotify playlist to invest in something like that. But if you don’t, no worries. It will still taste delicious.
Also, in case you haven’t noticed, kale is my go-to leafy green. Here’s the thing, cooked spinach makes my mouth feel weird. Not like I have an allergy to it (that would be too normal), more like my mouth has been coated with chopped-up spinach. I realize that this confession plus my self-diagnosis of kitchen OCD is making me sound a little bonkers right now, but I promise I am a highly-functioning adult in our society. OK, I am an adult in our society. I’m in our society?
Anyhoooo, back to the lasagna…The good news is the lasagna freezes well. If you have leftovers. If not, no judgement, it is that delicious. I kinda wanted to eat the whole pan myself but I thought I would be a nice wifey and leave some for Lane instead. What will most likely happen though is I will get home and he will inform me that he has been eating PB&Js all week. But I still love him. Almost as much as I love this combo of chicken, veggies, and cheese!
- 3 chicken breast
- Salt and pepper
- 9 whole wheat lasagna noodles
- 15 oz. ricotta cheese
- 1 egg
- 1 c. parmesan cheese
- 1 c. mozzarella cheese
- 1 t. garlic powder
- 1 T. Italian seasoning
- 2 T. EVOO
- 1 T. garlic, minced
- 3 c. broccoli florets, chopped
- 2 c. kale, chopped
- 1 can of diced tomatoes
- Preheat oven to 400 degrees. Put chicken breast in a pan, season with S&P to taste. Bake for 10 to 15. Allow to cool and shred with a fork. Set aside.
- Meanwhile, boil water and add lasagna noodles. Cook according to directions on package. Drain and set aside.
- Reduce oven heat to 375. In a medium bowl combine ricotta, egg, 3/4 c. of parm, 3/4 c. of mozzarella, garlic powder and Italian seasoning. Set aside.
- In a large bowl combine shredded chicken, minced garlic and chopped veggies. Spray a large casserole dish with cooking spray. Lay down three noodles, top with 1/2 of the ricotta mixture, half of the chicken mixture and then 1/2 of the can of tomatoes. Repeat. Top 2nd layer with remaining three noodles and then sprinkle remaining 1/4 c. of parm and mozzarella on top of lasagna.
- Cover and bake for 30 minutes. Remove cover and bake for remaining 10 minutes or until desired golden crunchy cheesiness. Enjoy!