ROASTED CHICKEN LASAGNA WITH RICOTTA AND SPINACH (TASTE OF HOME)

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

Provided by Tara_hearts

Time 1h25m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 13

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1 cup light ricotta cheese
1 cup low fat cottage cheese
0.5 (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

Steps:

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
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.
Spray 9x13-inch baking pan with cooking spray.
To assemble lasagna :.
Spoon 1 cup sauce over bottom of pan.
Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
Top noodles with another 1c sauce
Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
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.
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.
*** 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. **.