Ground chicken, spinach, ricotta cheese and Parmesan-stuffed lasagna noodles topped with marinara and mozzarella - delicious! Added bonus: they're a great make-ahead meal and freezer-friendly food.
8uncooked lasagna noodlesplus extra in case of breakage. do not use "No Boil"!
1 tbsp.avocado oil
1lb.ground chickencan sub ground turkey, beef or Italian sausage
1/2tsp.Kosher salt
1/2tsp.black pepper
1/4tsp.granulated garlic
116-oz. containerwhole milk ricotta cheese
1/4cup grated Parmesan cheese
2clovesgarlicminced
1cupfresh spinach leaveschopped
132-oz. jarmarinara sauce
1 cupshredded mozzarella cheese
fresh basil leaves in chiffonadeoptional
Instructions
Preheat your oven to 350º.
Bring a large pot of water to a boil over high heat, then salt water well with a handful of kosher salt.
While water is heating up, heat avocado oil over medium heat and add ground chicken, breaking up with spoon. Season chicken with 1/2 tsp. kosher salt, 1/2 tsp. black pepper and 1/4 tsp. granulated garlic. Cook until no longer pink, about 4-5 minutes. Let cool for 2-3 minutes off heat.
In a mixing bowl, add ricotta cheese, grated parmesan, chopped spinach and minced garlic. When chicken is done cooking and has cooled, fold into ricotta mixture.
Boil 2-3 lasagna noodles at a time until al dente, according to package instructions. Drain and rinse with cold water and place onto a sheet pan.
Pour 1/4-1/2 cup marinara into bottom of baking dish and spread into a thin layer.
Once all noodles have boiled and cooled, spread an even layer of the ricotta/chicken mixture over each lasagna noodle, about 3 tbsp. on each.
Roll up the noodles tightly, while keeping the filling in, and transfer them to the baking dish, seam side down.
Top with remaining marinara sauce on each roll up, then top evenly with shredded mozzarella cheese.
Place into oven and bake for 20-25 minutes. Turn on broiler and broil for 1-3 minutes to create golden layer of cheese. Top with optional fresh basil!