Chicken
Lasagna
1 9-ounce box No Boil Lasagna noodles
1 26-ounce can Italian Herb Chunky Spaghetti
Sauce
2 boneless, skinless chicken breast, cooked
and cut and cubed
1 15-ounce carton low-fat Ricotta cheese
2 medium eggs
4 cups Low-Moisture Part-Skim Mozzarella
cheese
Preheat oven to
350-degrees. Coat a 13 x 9 x 2-inch baking
pan with a spray of Canola oil. In a
small bowl, whisk together ricotta cheese and eggs. Set aside.
Spread 1/3 spaghetti sauce on bottom of baking pan, 4 uncooked noodles, 1/3 ricotta mixture,
1/3 of cooked chicken, and 1/3 cheese. Repeat
two more times. Cover tightly with aluminum foil. Bake for 60 minutes. Cool for 15 minutes before serving.
Yield: 8 to 10 servings.
Sarah Carolyn
Hardimon, M. S. www.recipeladies.com