A quick classic containing a variety of nutrients!
Ingredients:
- 1 box lasagna noodles
- (1) 12-oz can pure tomato sauce
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 3 Tbsp capers
- 1/2 tsp salt
- 1 cup shredded chicken
- 16 oz mozzarella cheese, in slices or shreds
- 3/4 cup grated parmesan cheese
Directions:
- Cook lasagna noodles according to package instructions. Then, lay them out individually on a piece of parchment paper to prevent them from sticking.
- Preheat oven to 375°F.
- In a saucepan on medium heat, combine tomato sauce, garlic, onions, capers, & salt. Heat mixture until bubbly, about 5-6 minutes. Then, mix in shredded chicken.
- In a large rectangular baking dish, spread a little tomato sauce across the bottom.
- Arrange lasagna noodles to cover the bottom of the baking dish, trying not to overlap them too much. Next, gently spread a layer of the tomato & chicken mixture over the noodles. Then, completely cover the top with cheese (equal parts mozzarella & parmesan).
- Repeat step 5 to create more layers until all ingredients have been used. Then, bake for 25 minutes until browned on top, let sit for 5-10 minutes & enjoy!
Steaming or boiling tomatoes increases their lycopene content! This increases the anti-cancer, antioxidant, and heart health-promoting potential of the food.
Nutrition Resources:
He W, Li P, Wu G. Amino Acid Nutrition and Metabolism in Chickens. Adv Exp Med Biol. 2021;1285:109-131. doi: 10.1007/978-3-030-54462-1_7. PMID: 33770405.
Li N, Wu X, Zhuang W, Xia L, Chen Y, Wu C, Rao Z, Du L, Zhao R, Yi M, Wan Q, Zhou Y. Tomato and lycopene and multiple health outcomes: Umbrella review. Food Chem. 2021 May 1;343:128396. doi: 10.1016/j.foodchem.2020.128396. Epub 2020 Oct 15. PMID: 33131949.
Tunick MH, Van Hekken DL. Dairy Products and Health: Recent Insights. J Agric Food Chem. 2015 Nov 4;63(43):9381-8. doi: 10.1021/jf5042454. Epub 2014 Nov 19. PMID: 25394286.