Name: Open Chicken Lasagna
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 people
Ingredients: ½ lb chicken breast (diced); 1 zucchini (shredded); 2 cups baby spinach (roughly chopped); 8 oz tomato pasta sauce; ½ cup sour cream; 8 sheets lasagna; olive oil; salt and pepper; 2 tbsp basil pesto; 2 tbsp grated Parmesan

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This open chicken lasagna is a quick alternative to traditional baked lasagna. Ready in just 20 minutes, it is perfect for a quick weeknight dinner.

Open Chicken Lasagna

How to make a quick open chicken lasagna.

5 from 4 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 786kcal

Author: Eliza

Ingredients

Lasagna

½ lb chicken breast diced
1 zucchini shredded
2 cups baby spinach roughly chopped
8 oz tomato pasta sauce
½ cup sour cream
8 sheets lasagna
olive oil
salt and pepper

To serve

2 tbsp basil pesto
2 tbsp grated Parmesan

Instructions

Prepare

Set a pan of salted water to heat.
Shred the zucchini and roughly chop the spinach.

Cook sauce

Heat a drizzle of oil in a large fry pan.
Pat chicken dry and season with salt and pepper.
Add chicken to pan and fry for 3-4 minutes until starting to brown.
Add zucchini to pan and cook for ~1 minute.
Add Spinach and pasta sauce and bring to a simmer.
Cook for 1-2 minutes until the chicken is cooked through. Add a splash of water if the sauce becomes a little dry.

Cook lasagna sheets

When the pan of water come to the boil, place add lasagna sheets to the pan, and cook according to instructions. Stir occasionally.

Finish sauce and assemble the lasagna

Remove from the heat and fold through the sour cream.
Assemble the lasagna by placing one sheet of lasagna on each plate, and cover with a spoonful of the chicken mixture. Repeat until all sheets and chicken mixture have been used.
Top with grated Parmesan and basil pesto.

Nutrition

Tags: chicken