Roasted Chicken Lasagna with Ricotta and Spinach

By june

Ingredients

• 1 cup light (5%) ricotta cheese
• 1 cup low-fat (1%) cottage cheese
• 1/2 pkg (5 oz) frozen spinach, thawed, squeezed dry and chopped
• 1 egg
• 1/2 tsp dried oregano
• 1/8 tsp freshly ground black pepper
• 12 uncooked lasagna noodles
• 1 small fully cooked rotisserie chicken
• 4 cups chunky vegetable pasta sauce
• 1 cup crumbled light feta cheese (4 oz)
• 1 1/2 cups packed shredded light mozzarella cheese (6 oz)
• 1/4 cup chopped black olives
• 2 tbsp chopped fresh parsley (optional)

Details

Servings 8

Preparation

Step 1

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black pepper. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.
While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3 1/2 cups chicken. Set aside.
Spray a 9-in x 13-in baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arange 4 lasagna noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Arange 4 more noodles over top, followed by 1 cup sauce, 1/3 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.
Cover loosely with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.

Per Serving: 444 cal; 13.5g total fat (6g sat); 40g pro; 40g carb; 6.6g fiber; 105mg chol; 847mg sod.