Lunchbreak: The Lasagna Lady makes Jasmine Chicken & Spinach Lasagna

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Samantha Kendall

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Jasmine Chicken & Spinach Lasagna

3 Fresh Pasta Sheets
3 Chicken Breast (bone is optional)
3 tsp.  Garlic Sriracha
2 tsp. Ginger
2 tsp. Chicken Seasoning (Salt Free)
2 tsp. Ground Black Pepper
2.5 Cups Mozzarello Cheese
2.5 Cups Cheddar Cheese
30 oz. Pasta Sauce
5 oz. Bag of Fresh Spinach

Marinate Chicken in Jasmine Tea or your favorite heral tea
- 1tsp per 8oz.
- boil water 2-3 minute
- Let herbal tea cool before covering uncooked Chicken Breast
- Place chicken in medium size bowl or tray
- Pour Cooled herbal tea over uncooked Chicken Breast
- Cover and marinate in fridge (1 hour)

Remove marinated herbal Chicken from fridge and in Pressure Cooker and cook according to  insturctions of your pressure cooker.

If you do not have a pressure cooker, you can use the stove top by placing the marinated Herbal Chicken in a pot.

Cover the uncook herbal Chicken with cold water until fully submerged

Cover and Cook Chicken Through Fully

Carefully remove from pressure cooker, let cool and shred fully cooked chicken Breast into a bowl and set aside.

Preheat oven 350 degrees

Layering The Lasagna

If using fresh pasta, spread 4 Tbs. of Pasta Sauce on bottom of pan
- Place fresh pasta sheet
- Add 3 Tbs. Pasta Sauce evenly on Pasta Sheet
- Add Shredded Chicken
- Add Mozerrella Cheese
- Add 2.5 Spinach (1/2 bag)
Repeat layering technique using the Cheddar Cheese

Top with Third Fresh Pasta Sheet

Cover with Pasta Sauce (enough to cover the pasta sheet depending on the size of your pan)

Place in oven for 30 minutes or until cheese has melted; carefully remove from oven with proper oven mittens.  Let cool to desired temp. and enjoy!

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