High-Protein Chicken and Spinach Whole Wheat Lasagna

1.Preheat the oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish with olive oil or nonstick spray.

2.Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the diced chicken breast and season with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

3.Add the chopped onion and garlic to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.

4.Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the skillet from heat and set aside.

5.In a large mixing bowl, combine the cottage cheese, ricotta cheese, 50 g grated Parmesan, 1 large egg, nutmeg, oregano, basil, and remaining 1/2 tsp salt. Mix until well blended.

6.In a separate bowl, mix the passata with tomato paste and 100 ml water until smooth.

7.To assemble the lasagna, spread a thin layer of the tomato sauce (about 1/4 of the total) on the bottom of the prepared baking dish. Lay 3 whole wheat lasagna sheets over the sauce.

8.Spoon half of the chicken-spinach mixture evenly over the lasagna sheets. Top with 1/3 of the remaining tomato sauce, then spread half of the cheese mixture over the top. Sprinkle with 1/3 of the mozzarella.

9.Repeat the layers: lasagna sheets, remaining chicken-spinach mixture, 1/3 tomato sauce, remaining cheese mixture, 1/3 mozzarella.

10.Finish with the final layer of lasagna sheets, the remaining tomato sauce, and top with the remaining mozzarella and Parmesan cheese.

11.Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling and the lasagna is heated through.

12.Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired. Serve hot.