Quick Chicken Lasagna
Quick Chicken Lasagna
By Holly Clegg |
April 15, 2015 11:49 am
Classic Italian chicken lasagna becomes simple in preparation with no-boil noodles and rotisserie chicken. Try experimenting with flavors by using different marinara sauces!
Nutritional info per serving:
Calories 351, Calories from Fat 27%, Fat 10g, Saturated Fat 4g, Cholesterol 70mg, Sodium 907mg, Carbohydrates 36g, Dietary Fiber 4g, Total Sugars 13g, Protein 27g, Dietary Exchanges: 2 starch, 1 vegetable, 3 lean meat
Try adding sliced mushrooms, baby spinach, and black olives to this basic recipe for added flair.
2 (25-ounce) jars marinara sauce
1 (8-ounce) package no-boil lasagna noodles, divided
1 (15-ounce) container low-fat ricotta cheese
2 1/4 cups shredded part-skim mozzarella cheese, divided
1 rotisserie chicken, skin removed, cut into pieces (about 3 cups)
1
Preheat oven 375˚F.
2
Coat 13x9x2-inch pan with nonstick cooking spray.
3
Spread about 1 cup marinara sauce on bottom of pan.
4
Top with one-third noodles, all the ricotta cheese, 1 cup mozzarella, half the chicken and 1 cup sauce.
5
Repeat layering with one-third noodles, remaining chicken, and 1 cup mozzarella.
6
Top with remaining noodles and sauce.
7
Bake, covered with foil, for 1 hour.
8
Uncover and top with remaining 1/4 cup cheese and continue cooking five minutes more or until cheese is melted.
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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