Chicken Lasagna Florentine

Ingredients

1 tbsp olive oil

1 onion ($0.27)

4 cloves garlic ($0.32)

2 bags of frozen spinach ($2.44)

4 cups shredded chicken breast ($4.99)

Lemon-pepper seasoning

1 lemon ($0.79)

15 oz ricotta ($3.19)

2 eggs ($0.42)

1/4 cup parsley ($0.10)

1/4 cup parmesan cheese ($0.44)

12 oz mozzarella ($2.49)

1 can Crushed tomatoes ($1.69)

Oregano

Garlic powder

Onion powder

2 pounds of dry lasagna noodles ($3.60)

Directions

1. Preheat the oven to 400F. Heat olive oil in a pot with a lid over medium-high. Mince the onion and garlic together in a food processor. Sauté the onion and garlic until translucent, and season with salt and pepper. Then, add in both bags of spinach and cover with the lid. Let steam until completely cooked and starting to stick on the bottom, about 15 minutes.

2. Meanwhile, cover the chicken breast all over with salt and lemon-pepper seasoning. Reheat in a skillet until it is heated thru and starts to get some good browning. Squeeze the juice of lemon all over it and some of the zest.

3. Blend the ricotta, eggs, parsley, parmesan, and 6 oz mozzarella in the food processor. When the spinach is done, add the spinach as well and blend until smooth and homogenous.

4. In the bottom of your lasagna pan, spread a thin layer of crushed tomatoes so that the noodles don't burn on bottom. Place the dry lasagna noodles on top. Then cover with another thin layer of crushed tomatoes and season with a shake of salt, pepper, oregano, garlic powder, and onion powder. Add a thin layer of spinach-ricotta. Sprinkle on chicken. Repeat. When you get to the topmost layer, cover with crushed tomatoes, seasoning as you go, and then the remaining 6 oz of shredded mozzarella cheese. Cover pan tightly with foil so that the steam cooks the dry noodles, and bake for 45 minutes covered.

Notes

This can be made ahead and kept in the fridge for up to three days before baking. You can also put it directly in the freezer and bake from frozen.