Chicken Florentine Lasagna
Ingredients
- 16 large cabbage leaves
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup mascarpone cheese (or use cream cheese)
- 1 small onion, finely chopped
- 1 large egg
- ½ tsp pepper
- ¼ tsp salt
- 1¼ cups no-sugar-added tomato sauce (such as Muir Glen), divided
- 2 cups chopped rotisserie chicken
Instructions
- Preheat oven to 375°F. Bring a large saucepan of salted water to a boil. Add cabbage leaves; cook 2 to 4 minutes or until tender.
- Drain; gently pat leaves dry with paper towels.
- Stir together spinach, ricotta, ½ cup mozzarella, mascarpone, onion, egg, spinach, onion, pepper, and salt in a large bowl.
- Spread ¼ cup tomato sauce in a lightly greased 13- x 9-inch baking dish. Arrange cabbage in a single layer over sauce. Top with half of ricotta mixture, 1 cup chicken, and ½ cup tomato sauce.
- Add another layer of cabbage. Repeat procedure ending with cabbage. Sprinkle with ½ cup mozzarella.
- Bake 25 to 30 minutes or until bubbly. Let stand 15 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
401
|
401
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 30 | 30 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 713 | 713 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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