Chicken Lasagne

By slane2

Ingredients

• 1 C ricotta cheese
• 3/4 C cottage cheese
• 1/2 package frozen chopped spinach, thawed and drained
• 1 egg white
• 1/2 t. dried oregano
• 12 lasagne noodles, uncooked
• 1 small roasted chicken (store-bought)
• 4 C chunky vegetable pasta sauce
• 1 C crumbled feta
• 1 1/2 C shredded mozzarella cheese
• 1/4 C chopped black olives
• 1/4 C chopped fresh parsley

Details

Servings 8

Preparation

Step 1

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

Prepare lasagne noodles and drain. Rinse well with cold water and drain again. While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. Set aside.

Spray a 9x13" baking pan with non-stick spray. To assemble lasagne, spoon 1 cup of sauce over bottom of pan. Arrange 4 lasagne noodles, 3 lengthwise and 1 crosswise, over sauce.

Top noodles with another 1 cup of sauce, followed by 1/3 of chicken, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Arrange 4 more noodles and follow with 1 cup sauce, 1/3 chicken, all of 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 F for 45 minutes. Remove foil for last 5 minutes of baking time. Let cool for 10 minutes before serving.