I got this recipe out of the Taste of Homes.We had this for dinner tonight,and it was fantastic!It is also a healthier choice of lasagna because it uses chicken rather that beef!
1 cup light ricotta cheese
1 cup low-fat cottage cheese
1/2 pkg frozen spinach-thawed, squeeze dry and chopped1 egg
1/2 tsp. dried oregano
1/8 tsp. black pepper
1 small fully cooked rotisserie chicken….makes preping the meal a lot quicker
4 cups vegetable sauce
1 cup crumbled light feta cheese
1-1/2 cups packed shredded light mozzarella cheese
1/4 cup black olives
2 Tbsp chopped fresh parsley
Preheat oven to 375 F.
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper.
Cover and refrigerate until ready to use.
Prepare the lasagna according to the boxes directions.
Drain. Rinse with cold water and drain again. Set aside.
While noodles are boiling, remove skin from chicken and cut, or tear, into bite size pieces.
You should end up with about 3-1/2 cups of chicken.
Spray a 9×13 baking pan with cooking spray.
To assemble lasagna…..FIRST cover bottom of pan with 1 cup vegetable pasta sauce
place lasagna noodles legnthwise over saucetop noodles with 1 cup sauce 1/3 of chicken 1/3 of feta 1/3 of mozzarella 1/3 of olives
place lasagna noodles legthwise over first layer1 cup sauce 1/3 of chicken ALL of the ricotta/spinach mixture 1/3 of feta 1/3 of mozzarella 1/3 of olives
place lasagna noodles lengthwise over 2nd layer
1 cup sauce remaining chicken remaining feta remaining mozzarella remaining olives sprinkle parsley over top
Cover loosely with foil and bake for 40 minutes at 375 F.
Remove foil and bake for another 5 minutes.
Let stand for about 10 minutes before serving.
(my husband doesn’t like olives, so we left them out and it still tasted wonderful!)
Leave a Comment