Roasted Chicken Lasagna with Ricotta and Spinach

1 cup light ricotta cheese
1 cup low fat cottage cheese
1/2 package frozen spinach, thawed, squeezed dry and chopped (I use a whole box)
1 egg
1/2 tsp. dried oregano
1/8 tsp. ground black pepper
12 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken
4 cups chunky vegetable pasta sauce (2 jars of Ragu comes out to about that)
1 cup crumbled light feta cheese
1-1/2 cups packed shredded light mozzarella cheese
1/4 cup chopped black olives (I use the whole can because I like 'em)
2 Tbsp. chopped fresh parsley (optional) (I use dried)

Directions:
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.

Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.

While noodles are boiling, Remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3-1/2 cups chicken. Set aside.

Spray a 9in. x13in baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan; arrange 4 lasagna noodles, 3 length wise and 1 across, over sauce; 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. Repeat layering with remaining noodles, sauce,
chicken, feta, mozzarella, and olives. Sprinkle parsley over top.

Cover loosely with foil and bake at 375 Degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.

Submitted by Lyndsey