Lasagna is one of those dishes that can be taken in lots of directions: You can stick with the traditional mixture of ground beef and mozzarella for a comforting trip down memory lane, or you can mix and match, swapping in different ingredients that can still come together in a comforting layered casserole, the result of a successful experiment.
For this lasagna, we swapped out the fresh mozzarella with smoked, and replaced ground beef with lean ground chicken. Dollops of goat cheese helped to give it creaminess, spinach helped break up the richness, and the chicken also helped to lighten it up. Instead of baking it in a large dish, we also used gratin dishes to separate it into individual portions.
- 8 Ounces marinara sauce
- 4 cooked lasagna pasta sheets
- 6 Ounces smoked mozzarella, sliced thinly
- 10 Ounces ground chicken, browned
- 3 Ounces goat cheese
- 4 Ounces spinach, cooked and strained
Preheat the oven to 350 degrees.
Add a thin layer of sauce to the bottom of 2 gratin dishes. For each dish, top each with a pasta sheet, cutting if needed to fit the dish, followed by a thin layer of mozzarella. Crumble 1/4 of the ground chicken over the mozzarella. Add a few small dollops of goat cheese on top, and evenly distribute some spinach on top. Top with an even layer of sauce.
Repeat until all of the ingredients, but save some mozzarella for the last layer. Bake until bubbly and browned on top, about 30 minutes. Let rest for 5-10 minutes before eating.