Lean Chicken Lasagna [Bulkbites.com]

• Servings: 4
• Time: 30 minutes

This is a great lean lasagna leaving out all of the fats and adding some extra power trough spinach. Easy to make and ever so tasty!

Nutrition

• calories: 504
• protein: 40
• carbs: 67
• fat: 7
• saturated fat: 3.42
• polyunsaturated fat: 1.02
• monounsaturated fat: 0.43
• cholesterol: 40
• sodium: 1583
• potassium: 1380
• dietary fiber: 11.04
• sugars: 11.45
• vitamin a: 1189
• vitamin c: 32
• calcium: 398
• iron: 6
• magnesium: 0
• complex carbs: 44.51
• other fats: 2.13

Ingredients

• 4 100g Chicken breast, oven-roasted, fat-free, sliced
• 7.52 100g Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt
• 2 medium whole Tomatoes, red, ripe, raw, year round average
• 2.52 unit Flat Lasagna Pasta uncooked
• 1.52 100g Tomato products, canned, puree, without salt added
• 4 100g Tomatoes, crushed, canned
• 2 clove Garlic, raw
• 1 large Onions, raw
• 1 tbsp Oil, coconut
• 1 sprigs Parsley, fresh
• 2 100g Cheese, cottage, nonfat, uncreamed, dry, large or small curd

Instructions

• Put the coconut oil in a pan and fry the onions until they are nice and brown
• Mince the chicken (or buy minced chicken meat, a lot easier) and add it to the onions
• Squeeze (or chop very finely) the garlic and add to the chicken
• Chop the tomato and add together with the puree and crushed tomatoes
• Let it boil for a minute and your sauce is ready
• Stack into a baking dish -> sauce - spinach - pasta - sauce - spinach - pasta (end with sauce!)
• Put the cottage cheese on top and put in the oven for 50-60 minutes
• Enjoy!