Ooh-la-lasagna!

Ooh-la-lasagna Making traditional lasagna can be a little time consuming and dangerous for waistline! But THIS lasagna is special! Using time-saving shortcuts and low fat cheeses and healthier ingredients, this is the lasagna that you've been looking for! Makes 8 servings Recipe from Taste of Home Magazine

INGREDIENTS:

1	cup light (5%) ricotta cheese
1	cup low-fat (1%) cottage cheese
½	pkg (5 oz) frozen spinach, thawed, squeezed dry and chopped
1	egg
½	tsp dried oregano
1/8	tsp freshly ground black pepper
12	uncooked whole wheat lasagna noodles
1	small fully cooked rotisserie chicken
4	cups chunky vegetable pasta sauce
1	cup crumbles light feta cheese (4 oz)
1½	cups packaged shredded light mozzarella cheese (6 oz)
¼	cup chopped black olives
2	tbsp chopped fresh parsley (optional)

DIRECTIONS:

1.	In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black
	pepper. Cover and refrigerate until ready to use.
2.	Prepare lasagna noodles according to package directions. Drain. Rinse with cold water
	and drain again. Set aside.
3.	While noodles are boiling, remove skin from chicken and chop meat into bite-sized
	pieces. You should end up with about 3-½ cups chicken. Set aside.
4.	Spray an 9" by 13" baking pan with cooking spray. To assemble lasagna, spoon 1 cup
	sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 crosswise
	over sauce.
5.	Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella,
	and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 chicken,
	all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives.
6.	Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives.
	Sprinkle parsley over top.
7.	Cover loosely with foil and bake at 375 degrees F for 40 minutes. Remove foil and bake
	for 5 more minutes. Let stand for 10 minutes before serving.

Each serving contains approximately 444 calories, 13.5 g total fat (6g saturated fat), 40 g protein, 40 g carbohydrate, 6.6 g fiber, 105 mg cholesterol, 847 mg sodium

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