Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup diced onion
- One 28-ounce can crushed tomatoes
- 2 1/2 cups water
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 ounces uncooked lasagna noodles
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- In a large skillet, cook ground chicken over medium heat for about two minutes. Add diced onions and continue cooking until the chicken is browned and onions are translucent.
- Stir in crushed tomatoes, water, Italian seasoning, sugar, garlic powder, and salt; bring to a boil.
- Break lasagna noodles into 1-inch pieces and add to the skillet. Cover and let boil for 18-20 minutes until noodles are tender.
- Dollop ricotta cheese over the pasta mixture, then sprinkle mozzarella cheese on top. Cover until cheese melts.
- Garnish with grated parmesan and parsley if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe (approximately 230g)
- Calories: 420
- Sugar: 7g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg