Chicken Florentine Lasagna
Ingredients
- 8 large cabbage leaves
- ½ (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- ½ cup ricotta cheese
- ½ cup finely chopped onion
- ½ cup shredded mozzarella cheese, divided
- ¼ cup mascarpone cheese (or use cream cheese)
- 1 large egg yolk
- ¼ tsp pepper
- ⅛ tsp salt
- ¾ cup no-sugar-added tomato sauce (such as Muir Glen), divided
- 1 cup 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, onion, ¼ cup mozzarella, mascarpone, egg yolk, pepper, and salt in a bowl.
- Spread 2 Tbsp tomato sauce in a lightly greased small baking dish. Arrange cabbage in a single layer over sauce. Top with half of ricotta mixture, ½ cup chicken, and ¼ cup tomato sauce.
- Add another layer of cabbage. Repeat procedure ending with cabbage. Sprinkle with ¼ cup mozzarella.
- Bake 20 to 25 minutes or until bubbly. Let stand 15 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
411
|
411
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 30 | 30 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 747 | 747 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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