Some days we just want something that tastes and feels like lasagna, last night I got the idea to use pounded out and thin cut chicken breast in place of noodles. The result was a combo of lasagna and chicken parmesan flavors which satisfied the whole family. This recipe includes dairy, however I'll post a non dairy version shortly for those subscribing to strict paleo. Also, this meal can easily be prepped ahead of time for fast weeknight meals.
1 1/2 cup spaghetti sauce of choice (i make my own by seeding sweet tomatoes, pan roasting and then tossing in the blender until smooth. I add onion, garlic and oregano powder and a pinch of sweetener to balance the acidity - all to taste)
4-5 thin cut chicken breasts, pounded as thin as you can get them
1/2 teaspoon fat of choice, or a spritz of coconut oil
1 - 1 1/2 cup ricotta cheese
1 cup spinach, sliced into shreds
2 tablespoons parmesan or hard cheese of choice, grated
1 1/2 cups shredded or sliced mozzarella (I use fresh mozz)
A pinch of sea salt to sprinkle over chicken (optional)
Preheat oven to 400 degrees
Lightly season chicken with salt and pepper
Sear chicken over medium heat until barely cooked through (time will vary on how thin your chicken is cut and pounded)
In a bowl mix spinach, ricotta, egg, and parmesan cheese
When chicken is cooked, cut breasts in half (cutting across the shorter width) for easier serving.
In an ovenproof baking dish, layer spaghetti sauce, chicken, ricotta mixture,mozzarella chicken, spaghetti sauce, then top with mozzarella.
Bake for 35-45min and allow to cool for at least 10 minutes before serving.
I serve mine in pasta bowls with fresh arugula over the top.