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Categories:
canola oil onion curry powder garlic tomato paste coconut milk rotisserie chicken lasagna noodles Ricotta cheese eggs fresh cilantro spinach salt pepper Mozzarella cheese wedges
Viewed: 91 - Published at: 4 years agoIngredients
- 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
Method
- 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.
- Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
- 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.
- Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.
