Creamy Curry Chicken Lasagna

Instructions

1. 1

   Preheat oven to 350°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in curry powder and garlic; cook for 1 minute. Add tomato paste and pour in coconut milk. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the shredded rotisserie chicken.

2. 2

   Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside. In a bowl, combine the ricotta cheese, eggs, 1/4 cup cilantro, spinach, salt, and pepper.

3. 3

   Spread a quarter of the chicken-curry mixture into a 13x9-inch baking dish coated with cooking spray. Layer with 4 lasagna noodles, half the ricotta mixture, another quarter of the chicken-curry mixture, and 1/2 cup mozzarella cheese. Repeat the layers. Top with the remaining 4 lasagna noodles, the remaining chicken-curry mixture, and the remaining mozzarella cheese.

4. 4

   Bake, uncovered, until bubbly, 40-45 minutes. Allow to cool for 10 minutes before cutting. Top with the remaining 1/4 cup cilantro and serve with lime wedges.