Lasagna for a long while...

Expecting baby #2 any minute here, so I thought I'd go ahead and post.  I've been meaning to post this recipe for a while.  Maybe I'm e-nesting...  Anyway, here's a great recipe for lasagna that I like to make at times when I know I won't be able to/want to cook for several days.  Works for the first week back at school, feeding visiting family, expecting a baby, etc...  With the whole grain noodles, I feel like a little goes a long way.  Alex, Aidan and I can eat this for about 3 days with a side salad -- sometimes 4 days, depending on appetites.  It's a modified version of what's on the Ronzoni lasagna noodle box.  My modifications include the ground chicken rather than ground beef, more fresh herbs, more sauce (or at least more water in the sauce to stretch it further), and other cheeses include with the parmesan.  No need to boil the noodles first.  Easy!  Fair warning:  the whole grain noodles might make your family a bit gassy.  :)  Enjoy! 

Angie’s “Even Healthier” Harvest Easy Lasagna

1 lb ground chicken

You can use turkey for even less fat, but chicken is a bit sweeter.   

3 cups (26 oz jar) spaghetti sauce

I use Barilla’s Marinara or we’ve recently started using their Roasted Garlic and Mushroom…  They used to have the “Best Life” sticker on them, which meant Oprah’s trainer gives it his stamp of approval.    Don't know why it's not on there anymore, but they are still good sauces. 

1 ½ cups water

I often just fill the spaghetti sauce jar with water and use that much.  You don’t want to run short on the liquids in this recipe or the noodles get tough. 

1 ¾ cups (15 oz container) part skim ricotta cheese (or sm curd cottage cheese)

2 cups (8 oz.) shredded mozzarella or Monterey jack cheese, divided

½ cup grated parmesan cheese

I usually use the Kraft shredded parmesan that is in the refrigerated section with the rest of the cheeses.  There is a Parmesan, Asiago, Romano mix that is really good.  That grated, crumbled stuff that you don’t refrigerate just freaks me out.  Doesn’t seem right…   

2 eggs

¼ cup chopped parsley 

I use Italian flat leaf parsley, or I’ll throw in fresh rosemary from my herb garden, thyme, basil… whatever you have and throw in as much as you want.  The more flavors, the better.  You might even try sneaking in some chopped spinach!  I’m going to try that soon! 

½ tsp salt

¼ tsp ground black pepper

9 pieces (or more, depending on your pan) RONZONI HEALTHY HARVEST lasagna, uncooked

Generic brand whole wheat lasagna noodles work fine, too. 

Heat oven to 350.  In 3 quart saucepan over medium high heat, brown meat, and drain if needed.  (When using chicken or turkey, it won’t “brown” as dark as beef, and you won’t really have to drain fat since there is barely any in it.)  Add spaghetti sauce and water; simmer 10 minutes. 

Meanwhile, in medium bowl, stir together ricotta, half of the mozzarella, parmesan, eggs, parsley/greens, salt, and pepper. 

Pour about 1 cup sauce on bottom of 13x9 in baking dish.  Arrange 3 uncooked past pieces lengthwise over sauce; cover with 1 cup sauce.  (Each time you cover noodles with sauce in this process, make sure to get sauce on all of the noodles or else you end up with bits of dry, hard noodles.)  Spread half of the cheese filling over sauce.  Repeat layers of lasagna, sauce, and cheese filling.  Top with layer of lasagna and remaining sauce; sprinkle top with remaining mozzarella cheese.  Cover with foil.  Bake 45 minutes.  Remove foil; bake additional 10 minutes or until hot and bubbly.  Let stand 10 minutes before cutting.  Makes 12 servings.