Seriously? You ask me why?
Noodle. Cheese. Meat. Veggie. Sauce. Noodle.
Such neat, orderly layers. What's not to like?
And no, I am not a spokeswoman for cholesterol. Really! Look below! This recipe is low fat, low cal, low sodium, and yet it still tastes all irresponsible.
You can totally pretend it's your birthday and go to town.
If I have to convince you any further, well, then I'm not so sure it's gonna work out between me and you.
Chicken and Arugula Lasagna
inspired by Fitness Magazine
Yields 8 servings
1 tsp extra virgin olive oil
1 lb ground chicken
1 garlic clove, chopped
1 tbs dried basil
1 15-oz container part-skim ricotta cheese
1/2 c shredded parmesan cheese
3 1/2 c marinara
9-12 lasagna noodles, cooked
1 bag baby arugula
1/2 c grated parmesan cheese (optional)
Preheat oven to 375 deg F. Heat the oil in a large skillet over medium-high heat. Season your chicken with salt/pepper, and add the chicken and garlic to the skillet. Cook for 5 minutes, breaking it up with a wooden spoon, until the chicken is browned. Remove from heat, drain the excess liquid, and set aside.
Meanwhile, steam your arugula. Drain and thoroughly remove all liquid. No on wants to eat watery lasagna!
|Aren't you glad you're over hating this stuff now that you're an adult?|
Combine the basil, eggs, ricotta, and parmesan cheese in a large bowl. Season with salt/pepper, and set aside.
|One of these days my photography skills will improve, and future bowls of cheesy goo will look amazing.|
Spray a 13 x 9 inch baking dish with cooking spray. Spread 1/2 of the marinara over the bottom of the dish.
Arrange 3-4 (depending on the width of your dish) cooked noodles over the sauce and top with half of the ricotta mixture, half of the chicken mixture, and half of the arugula. Top with 1 cup of marinara.
Repeat layers, ending with noodles and the remaining marinara. Sprinkle the top with the grated parmesan cheese.
Cover, and bake for 45 minutes. Let stand 10 minutes before serving.