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August 29th, 2011 | 3:51pm

Grilled Chicken Lasagna Recipe from Inn and Spa at Loretto

The Inn and Spa at Loretto's Executive Chef, Matt Ostrander has shared a delicious grilled chicken lasagna recipe that kids will gobble up for lunch or dinner.

Grilled Chicken Lasagna Recipe

1lb Whole Wheat Pasta Sheets
2- 8oz chicken breast
1 qt. marinara sauce
1lb fresh spinach
1c. shredded mozzarella cheese
2c. ricotta cheese
Salt & pepper to taste

First, clean and season chicken breast. Fire–up the grill for about 20 min, in order to get a good grill mark. I recommend that you cook it slowly, as to better preserve the flavor of the chicken. While you are grilling your chicken, bring a medium pot of water to a boil. Season lightly with salt. Add the pasta sheets, and cook until al’dente tender. Remove pasta and cool under cold water. Lay the sheets flat and allow to dry. Remove chicken from grill, rough chop and place in large bowl, rough chop spinach and add to chicken. Season with salt and pepper, add ricotta cheese.

In a medium baking pan, cover with foil and grease well. Place a small amount of marinara sauce in bottom of pan, spread around evenly. Next, place pasta sheets down, then a layer of chicken spinach mixture, and top with more marinara sauce. Repeat this process until all ingredients are used up. This can vary on the amounts that you are making. Once you have finished layering all you pasta, cover top with marinara sauce, and generously add shredded mozzarella to cover.

Heat oven to 350, and place lasagna on middle shelf. This should cook for about 20min, then spin and continue cooking for another 20 min. I prefer the cheese to have a golden brown color, but some are more likely to have a blond color.

Serves 4

Posted by Matt Ostrander, Executive Chef

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