Speedy Chicken Lasagna

• 1 1/2 c. nonfat Ricotta cheese
• 1 egg
• 1 c. shredded part skim Mozzarella cheese
• 1 1/2 tsp. Italian seasoning, crumbled
• 1/4 c. grated Parmesan cheese
• 4 c. tomato sauce
• 6 oz. no cook lasagna noodles
• 2 c. shredded, cooked chicken

1. Blend Ricotta, egg, 1/2 cup Mozzarella, 1/2 teaspoon Italian seasoning and 2 tablespoons Parmesan in bowl.
2. Stir remaining Italian seasoning into tomato sauce.
3. Spread 3/4 cup of sauce in bottom of 8 x 8 x 2-inch square baking dish.
4. Place single layer of noodles over top.
5. Spread 1/2 of Ricotta mixture on top.
6. Layer lasagna noodles, 3/4 cup sauce, lasagna noodles, remaining Ricotta, lasagna noodles, 1/2 cup sauce plus cooked chicken and lasagna noodles.
7. Top with remaining sauce, Mozzarella and Parmesan.
8. Cover with foil.
9. If you wish, you can freeze for up to 1 month.
10. Thaw in refrigerator before baking.
11. Bake the lasagna, covered, in 400u0b0 oven for 40 minutes.
12. Remove foil.
13. Bake another 10 minutes or until golden and heated through.

nonfat ricotta cheese, egg, mozzarella cheese, italian seasoning, parmesan cheese, tomato sauce, noodles, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252488 (may not work)