Roasted Chicken Lasagna With Ricotta and Spinach (Taste of Home)

Ingredients

• 1 cup light ricotta cheese
• 1 cup low fat cottage cheese

• 1/2 (5 ounce) package frozen spinach, thawed, squeezed dry and chopped
• 1 egg
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 12 uncooked lasagna noodles
• 1 small rotisserie-cooked chicken
• 4 cups chunky vegetable pasta sauce
• 1 cup crumbled reduced-fat feta cheese
• 1 1/2 cups shredded light mozzarella cheese
• 1/4 cup chopped black olives (optional)
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.

2. 2

   Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.

3. 3

   While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.

4. 4

   Spray 9x13-inch baking pan with cooking spray.

5. 5

   To assemble lasagna :.

6. 6

   Spoon 1 cup sauce over bottom of pan.

7. 7

   Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.

8. 8

   Top noodles with another 1c sauce

9. 9

   Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.

10. 10

    Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.

11. 11

    Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.

12. 12

    *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.