Delicious and Easy to Cook: Chicken Curry Lasagna

Delicious and Easy to Cook: Chicken Curry Lasagna.

Get original recipe here.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 teaspoons curry powder
• 3 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 2 cans (13.66 ounces each) coconut milk
• 1 pound (about 4 cups) shredded rotisserie chicken, skin removed
• 12 lasagna noodles, uncooked
• 2 cups part-skim ricotta cheese
• 2 large eggs
• 1/2 cup chopped fresh cilantro, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese
• Lime wedges

Directions

1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken.
2. Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
3. Spread one-fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles, half of ricotta mixture, one-fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella.
4. Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

Nutrition Facts

1 piece: 343 calories, 17g fat (11g saturated fat), 68mg cholesterol, 322mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 20g protein.