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
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1 comment:
I am a huge lasagna fan! So, I was pretty excited to try this new recipe out. We made this the other night and it was good, but, for me, not as good as regular lasagna. Maybe it was the lack of greasy red meat? :)
Or, it could be that I didn't have all the ingredients so I had to leave a few things out like the ricotta (just used more cottage cheese), the feta, and the black olives (I love black olives and so do my kids but they don't like them cooked).
I think I'm going to put the spinach in my regular lasagna from now on though because that was super tasty!
As a side note, I couldn't really taste the rotisserie flavor of the chicken because the pasta sauce is so strong. So I'm thinking that you could just use chicken breast and that would be fine.
Really glad I tried this!
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