Lasagna with spaghetti squash and chicken
Votes: 3
Time: 1 hour 50 min.
Complexity: easily
Servings: 9
Complexity: easily
Servings: 9
Nutritional value per serving:
Calories 362, total fat 16 G., saturated fats 7 G., proteins 28 G., carbohydrates 28 G., fiber 5 G., cholesterol mg, sodium 608 mg, sugar G.
Calories 362, total fat 16 G., saturated fats 7 G., proteins 28 G., carbohydrates 28 G., fiber 5 G., cholesterol mg, sodium 608 mg, sugar G.
Lasagna is often thought of as a tasty and filling dish, but also quite fatty and high in calories. This recipe easily disproves the latter part of this misconception. Lasagna with vegetables and lean chicken can be both healthy and delicious. Since it doesn't include traditional pasta, it's a safe bet for gluten-free dieters. Furthermore, lasagna freezes well, and its servings are enough to feed a crowd or keep a family of two from worrying about dinner for about a week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium spaghetti squash (about 1.8 kg)
- 1 tbsp. l. olive oil
- 1 medium onion, diced
- 4 cloves garlic, crushed
- 1 bunch kale, stem removed and roughly chopped into small pieces
- 2 cups cooked chicken
- 425 g ricotta
- 1 egg
- 2 tbsp. coarsely grated mozzarella
- 2.5 tbsp. marinara sauce
- Chopped fresh basil, for sprinkling (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Cut the pumpkin in half lengthwise, removing the seeds and any visible fibers. Place the halves cut-side down on a baking sheet. Bake until tender (about 45 minutes).
- Meanwhile, coat a 13 x 9-inch baking dish with cooking spray. Heat vegetable oil in a large saucepan over medium heat. Add the onion and sauté until translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken. Cook for about 5 minutes. Season with salt and pepper and turn off the heat.
- In a large bowl, combine the ricotta with the egg, 1.5 cups of mozzarella, and the prepared kale mixture. Mix until fully combined, season with salt and pepper.
- Spread 1/2 cup marinara sauce over the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with 1/2 of the ricotta mixture, then 1 cup marinara. Repeat this process one more time, finishing with a layer of sauce. Sprinkle the top with 1/2 cup of the remaining mozzarella.
- Bake until the dish is hot and the cheese is melted, bubbling, and lightly browned around the edges (25-30 minutes). Let it rest for about 10 minutes, then, if using basil, sprinkle it on top and serve.
Author of the recipe - Min Kwon is a nutritionist and blogger.
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