- 8
Ingredients
- 1 C light ricotta cheese
- 1 C low fat cottage cheese
- 1/2 pkg frozen spinach, thawed dry and chopped
- 1 egg
- 1/2 tsp dried oregano
- 1/8 tsp ground pepper
- 12 unccoked lasagna noodles
- 1 rotisserie chicken
- 4 cups chunky vegetable pasta sauce
- 1 C feta cheese, crumbled
- 1 1/2 C mozzarella cheese
- 1/4 C black olives
- 2 Tbsp parsley
Preparation
Step 1
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and pepper.
Cook noodles accordingto package directions. Drain. Rinse with cold water and drain again.
While noodles are cooking, remove skin from chicked and chop meat into bite-sized pieces. About 3 1/2 cups.
Spray 9x13 pan with cooking spray. Spoon 1 cup sauce over bottom of pan. Arrange 4 noodles over sauce. Top noodles with 1 cup of sauce, 1/3 chicken, 1/3 feta, 1/3 mozzarella, 1/3 olives. Top with 4 more noodles, then 1 cup sauce, 1/3 chicken,all of the ricotta/spinach mixture,
1/3 feta,1/3 mozzarella, and 1/3 olives. Repeat layers. Top with parsley.
Cover with foil and bake at 375 for 40 minutes. Remove foil and bake 5 more minutes. Let stand 10 minutes before serving.