This lasagna is one of my favourite recipes. I modified a recipe from Eat, Shrink and Be Merry to come up with a lighter tasting dinner. The original recipe called for sausage, but I’ve been using ground chicken and a handful of other herbs that makes it taste more grown-up.

Lana’s Lasagna

• 227g ground chicken
• 227g lean ground beef
• 1 cup chopped onions
• 2 cloves minced garlic
• 1 tsp dried oregano, basil, marjoram and tarragon
• 1/4 tsp chili flakes
• 1 jar (700ml) pasta sauce (I use PC roasted red pepper)
• 1 can (190z) diced tomatoes (undrained)
• 1 Tbsp balsamic vinegar
• pepper and salt

• Oven ready lasagna noodles
• 2 cups light cottage cheese
• 1 package frozen spinach (or wilt a fresh bag of baby spinach)
• 1/3 cup grated parmesan
• 1 egg
• 1 1/2 cups shredded mozarella

Instructions:

Cook chicken, beef, garlic and onions until no pink is left in the meat. Add all spices. Cook for one more minute. Add pasta sauce, tomatoes, vinegar, salt and pepper. Bring to the boil. Reduce heat and simmer for 20 minutes.

Wilt spinach in a small pan with a couple tablespoons of water.

In a medium bowl, mix the cottage cheese, wilted spinach, parmesan cheese and egg.

To assemble your lasagna, spread 1 cup of meat sauce over a deep 9×13 baking dish. Top with 3-4 noodles. Spread 1/3 of sauce and 1/3 of the mozarella. Top with 3-4 more noodles, 1/3 sauce, all of the cottage cheese mixture and 1/3 mozarella. Add 3-4 more noodles and top with remaining sauce and mozarella.

Cover lasagna with foil and bake at 375F for 35 minutes. Uncover and bake for an additional 15 minutes.

Boyfriendly rating: 5/5 “Lots of flavour”

(Submitted to Presto Pasta Night)