Chicken Curry Lasagna

Name: Chicken Curry Lasagna
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 4 teaspoons curry powder; 3 garlic cloves, minced; 1 can (6 ounces) tomato paste; 2 cans (13.66 ounces each) coconut milk; 1 pound (about 4 cups) shredded rotisserie chicken, skin removed; 12 lasagna noodles, uncooked; 2 cups part-skim ricotta cheese; 2 large eggs; 1/2 cup chopped fresh cilantro, divided; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups shredded part-skim mozzarella cheese; Lime wedges

16 ingredients

4 steps

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
4 teaspoons curry powder
3 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (13.66 ounces each) coconut milk
1 pound (about 4 cups) shredded rotisserie chicken, skin removed
12 lasagna noodles, uncooked
2 cups part-skim ricotta cheese
2 large eggs
1/2 cup chopped fresh cilantro, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Lime wedges

Directions

1

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken.
2

Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
3

Spread one-fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles, half of ricotta mixture, one-fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella.
4

Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.