Sauce Piqaunte Lasagna

Yield: 8-10

Author: Jolie Meaux

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Sauce Piquante Lasagna

Prep time: 30 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 40 M

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Ingredients

Sauce Piquante Lasagna

• 6-7 cups Chicken Sauce Piqaunte Sauce
• 15 ounces ricotta cheese
• 8 ounces chive and onion cream cheese, at room temperature *see notes
• 2 cups spinach, chopped, fresh
• 1 large egg
• 1 pinch kosher salt and freshly ground
• 1 pinch black pepper, kosher salt, and freshly ground
• 1 pound lasagna noodles, oven-ready
• 4 cups mozzarella cheese, freshly shredded
• ½ cup Parmesan cheese, freshly shredded

Instructions

Sauce Piquante Lasagna

1. Preheat the oven to 400℉. Grease a 9×13 casserole dish with cooking spray.
2. In a bowl, combine the ricotta cheese, cream cheese, spinach, garlic, egg, salt, and pepper.
3. To assemble the lasagna, layer 3/4 cup of meat sauce on the bottom of the prepared casserole dish. Then layer with the following: an even layer of lasagna noodles; 1 3/4 cups of meat sauce; a few spoonfuls of the ricotta mixture; a sprinkle of mozzarella cheese and Parmesan cheese.
4. Repeat the layers once more, in the same order. Then, finish with a final layer of noodles, the remaining meat sauce, and a generous sprinkling of mozzarella.
5. Cover the lasagna with tin foil and bake for 40 minutes. Then remove the tin foil, and bake for an additional 10-15 minutes.
6. Remove the lasagna from the oven, and let it rest for 10-15 minutes before slicing and serving. Garnish with chopped parsley, basil, Parmesan cheese, and red pepper flakes if desired.

Notes

• You can also use Boursin cheese
• You can substitute regular red sauce with ground beef for a regular lasagna
• Some prefer ground chicken in their Sauce Piquante

Nutrition Facts

Calories

929

Fat

52 g

Sat. Fat

20 g

Carbs

69 g

Fiber

5 g

Net carbs

45 g

Sugar

8 g

Protein

47 g

Sodium

6629 mg

Cholesterol

116 mg

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