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Chicken and Arugula Lasagna

Chicken and Arugula Lasagna
Makes: 8  servings Prep 20 mins Cook 50 mins


  • 1 teaspoon  olive oil
  • 1 pound  ground white-meat chicken
  • 1 teaspoon  crushed red pepper flakes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, chopped
  • 1 tablespoon  dried basil
  • 2 eggs
  • 2 15 ounce containers part-skim ricotta
  • 1/2 cup  shredded Parmesan
  • Nonstick cooking spray
  • 3 1/2 cups  prepared marinara sauce
  • 12 cooked lasagna noodles
  • 1 bag baby arugula, steamed and drained


1. Preheat the oven to 375 degrees. Heat the oil in a large skillet over medium-high heat. Season the ground chicken with the red pepper flakes and salt and black pepper to taste. Add chicken and the garlic to the skillet; cook 5 minutes or until chicken is browned. Remove from heat and set aside.

2. Combine the basil, eggs, ricotta and Parmesan in a large bowl. Season with salt and black pepper to taste.

3. Mist a 13-by-9-inch baking dish with cooking spray. Spread 1/2 cup of the marinara sauce over the bottom of the dish. Arrange 4 cooked noodles over sauce and top with half of the ricotta mixture, half of the chicken mixture and half of the arugula; top with 1 cup marinara. Repeat layers, ending with noodles and remaining marinara.

4. Cover and bake 45 minutes. Let lasagna stand 10 minutes.

From FitnessMagazine.com