Just a few weeks ago, I had a craving for some lasagna. I am known for making a really good lasagna, especially vegetarian style lasagna(meat-lovers never know its not real meat). But this time I did add a little chicken to it. I used a product from Trader Joes called Chicken Serenada which is so flavorful. I also used fresh lasagna noodles to give the dish a tenderness that has everyone screaming for seconds, and thirds.
Fresh Lasagna Noodles or Egg Noodle Sheets
2 jars of your favorite spaghetti sauce
1 package of Trader Joes Chicken Serenada (you can substitute with a marinated grilled/broiled chicken breast)
1 bag of frozen organic whole leaf spinach (if you can't find organic, then use non organic)
4 cloves of garlic (crushed)
16 oz ricotta cheese
2 cups of shredded mozzarella, Gruyere and sharp cheddar cheese
2 cups of soy crumbled "meat"
I took the container of ricotta cheese, spinach, garlic, and chicken serenada and placed in the food processor and pulsed for until the chicken was minced into the cheese mixture. You can season with salt and pepper if you think its needed. You can warm up spaghetti sauce and add soy crumbled meat and season to your liking. Since the noodles are fresh you will not have boil because they will bake in the oven and trust me, it will be tender.
Now for assembly! In a 9x13 inch pan start with your sauce, then your lasagna noodles, next is the ricotta cheese mixture, noodles, sauce and sprinkle 1/2 cup of shredded cheese, and keep repeating until you reach the top of the brim which is going to end with noodle, sauce and remaining shredded cheese. Bake for 45 minutes and turn oven off and take out of oven and allow to stand for 10-15 minutes.
Take a look at the finishing touches: