Vegetable Thai Chicken Lasagna

Ingredients

• 1 cup ricotta cheese, part skimNutrition
• 1 tsp pepperNutrition
• 1 dash sea saltNutrition
• 3 breasts, bone and skin removed chicken breastNutrition
• 1/2 tsp hot sauceNutrition
• 700 g spicy red pepper pasta sauceNutrition
• 1/4 cup corianderNutrition
• 1 tsp garlic, choppedNutrition
• 1 tsp gingerNutrition
• 1 cup pieces or slices mushroomsNutrition
• 2 medium green peppers, slicedNutrition
• 2 cups baby spinachNutrition
• 2 medium zucchini, slicedNutrition
• 200 g whole wheat lasagna (6 sheets)Nutrition

Directions

1. 1Soak lasagna in cold water to soften while preparing other ingredients.
2. 2Spray a frying pan with cooking spray and pan fry zucchini, peppers and mushrooms until semi-soft.
3. 3Spread bottom of 9 x 12" pan with a coating of pasta sauce (hot sauce optional).
4. 4Top sauce with 3 lasagna noodles (split in half if need to fit), cover with sauce then layer 1/2 the ricotta, coriander and vegetables. Repeat order - lasagna, sauce, ricotta, coriander and vegetables
5. 5Top with all the spinach and remainder of pasta sauce. Cover with foil and cook at 350 °F (175 °C) for one hour. Let sit for 10 minutes and serve.

Nutrition per serving

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