Lasagna is a great way to make dinner for several days–once you get all of the ingredients ready, layer them in a baking pan and let the oven do the rest. Use whole grain pasta to make sure your family gets enough dietary fiber; layering lets you sneak in some veggies between oodles of everybody’s favorite: cheese! *For a meatless version of this dish, substitute chicken with eggplant slices.
Ingredients (about 8-10 servings)
1 package whole grain lasagna (13 oz)
2 chicken breasts, cut into small pieces
2 small eggplants, sliced into about 1/4″ thick slices*
2 cups tomato or spaghetti sauce
2 cups shredded mozzarella or 8 oz solid bar, sliced
½ cup grated Parmesan cheese
1 medium onion, chopped
1 cup fresh mushrooms, sliced
2 cups frozen spinach or 1 bag of fresh baby spinach
¼ cup fresh oregano, chopped
¼ teaspoon salt
½ teaspoon ground black pepper
4 tablespoons extra virgin olive oil (2 for saucepan and 2 for baking dish)
1. Cook pasta according to package directions
2. Heat olive oil in saucepan over medium heat. Add onion, chicken pieces and saute until tender and slightly golden. Set aside.
3. Heat oven to 350F. Grease 13x9x2” baking dish with olive oil.
4. Layer ingredients:and arrange first three pasta pieces lengthwise. Spread one-third of spinach over pasta, add chicken and mushroom slices and arrange additional three pasta pieces over. Spread one-third of tomato sauce and add shredded or sliced mozzarella, sprinkle with oregano and arrange additional three pasta pieces over. Repeat layering, altering layer with spinach and layer with sauce. Sprinkle with parmesan cheese and arrange few pieces of mozzarella with oregano on top.
5. Cover with foil and bake for 20-25 minutes.
6. Allow to cool for 10 minutes, slice into desired cubes. Serve warm, topped with fresh oregano.