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Lickety Split Lasagna




Source of Recipe


Stir Crazy!


Recipe Introduction


This version uses jarred spaghetti sauce, but you could noodle around with it and use a white sauce, like a bechamel. With these oven-ready noodles, you have to make sure, though, that you've got enough liquid in the sauce. Make sure the top layer of noodles are covered with sauce otherwise they won't cook.

This is a chicken delight!




List of Ingredients




2-1/2 cups shredded chicken
26 or 28-oz. jar spaghetti sauce
6 oz. sliced mushrooms
8 oz. can tomato sauce, Italian seasoning
1 Tbs. minced garlic
I box frozen spinach
1 15-ounce container ricotta cheese
1/3 cup Parmesan cheese
1 cup mozzarella cheese
9 no-boil lasagna noodles



Recipe



Combine the chicken, sauce, mushrooms and tomato sauce in a large bowl. Add garlic and mix well.

Thaw and drain spinach, squeezing it as dry as possible. Add it to the ricotta, Parmesan and mozzarella cheeses in a large bowl.

Spray a 13 x 9-inch pan with nonstick spray. Spoon a third the mixture into the pan and cover with three of the noodles. Layer a third of the ricotta mixture on top of the noodles.

Repeat the layers two more times, starting with the chicken, then noodles and ricotta. Finish with a layer of chicken.

Combine the cheeses and sprinkle on the top of the lasagna. Cover with pan with a piece of aluminum foil that has been sprayed with nonstick spray to prevent the cheese from sticking.

Bake at 400 degrees for 45 minutes, covered, then remove the foil for the last 15 minutes of cooking.