Chicken Lasagna

• 1 (12 ounce) package no-boil lasagna noodles
• 3 boneless skinless chicken breasts
• 30 ounces skim milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 12 cup parmesan cheese
• 2 eggs, slightly beaten
• 1 teaspoon dried basil
• 1 (26 ounce) jar spaghetti sauce
• 1 cup water

1. Preheat oven to 425 degrees.
2. Thoroughly cook the chicken breast, then dice into small pieces.
3. In medium size bowl, combine ricotta cheese, 1 c mozzerella, 1/4 c parmesan, eggs and basil.
4. Mix well.
5. In another medium sized bowl, combine spaghetti sauce, water and the diced chicken.
6. Mix well.
7. In a 9 x 13" pan, Spread 1 1/2 c of meat sauce and cover with noodles.
8. Place 3 lg dollops of cheese mix on each lasagna noodle.
9. Cover with meat sauce.
10. Add another layer of noodles.
11. Repeat layering until you're satisfied with the depth.
12. (I usually do 3 layers of noodles).
13. Add final noodles.
14. Top with remaining meat sauce.
15. Sprinkle remaining mozzerella and parmesan cheese over sauce.
16. Wrap lasagna with foil.
17. Bake for 60 minutes or until lasagna is tender.

noodles, chicken breasts, milk ricotta cheese, mozzarella cheese, parmesan cheese, eggs, basil, spaghetti sauce, water

Taken from www.food.com/recipe/chicken-lasagna-363472 (may not work)