Ingredients
1 tablespoon canola oil1 medium onion, chopped4 teaspoons curry powder3 garlic cloves, minced1 can (6 ounces) tomato paste2 cans (13.66 ounces each) coconut milk1 pound (about 4 cups) shredded rotisserie chicken, skin removed12 lasagna noodles, uncooked2 cups part-skim ricotta cheese2 large eggs1/2 cup chopped fresh cilantro, divided 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 teaspoon salt1/4 teaspoon pepper2 cups shredded part-skim mozzarella cheeseLime wedges
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken.
Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
Spread a fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half the ricotta mixture, a fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella.
Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.
