Thaw, rinse and drain spinach. Preheat oven to 375.
Coat a large (14x9) glass baking dish with cooking spray. Place
cleaned and trimmed chicken breast in baking dish and season
with garlic powder and oregano. Cover with foil and bake for 45
minutes.
Boil noodles according to directions on box, rinse and drain. When
chicken is done, remove from oven and reduce temperature to 350.
Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan
cheeses. Tear spinach and stir into cheese mixture, removing any
clumps. Set aside.
Shred chicken into small bite-sized pieces by pulling it apart
using 2 forks. Re-coat, clean baking dish with cooking spray.
Cover bottom of baking dish with sauce. Layer 5 noodles, thin
layer of sauce and then cheese/spinach mixture. Next -
chicken, 5 noodles, remaining sauce and top with feta cheese.
Cover with foil and bake for 60 mintues. Let cool for 15 minutes
before uncovering.
Originally Submitted
2/27/2010
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